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Mediterranean-Style Lentil Salad
3/4 cup dried lentils
2 cups water
3 oz roasted red peppers, chopped (from a jar is fine)
2 tablespoons minced onion
2 medium cloves garlic, pressed
1/2 cup chopped fresh basil
1/3 cup coarsely chopped walnuts
3 tablespoons balsamic vinegar
1 tablespoons fresh lemon juice
4 tablespoons extra virgin olive oil
Sea salt and cracked black pepper to taste
1 bunch arugula, chopped
Rinse the lentils well, picking out any foreign matter; drain.
Combine lentils and 2 cups lightly salted water in medium saucepan. Bring to a boil. Reduce heat, and simmer for about 20 minutes, or until lentils are cooked but still firm. 3. 3. Rinse lentils under cold water. Drain well.
Place lentils in a bowl. Add peppers, onion, garlic, basil, walnuts, vinegar, and 2 tablespoons of the olive oil. Let this mixture marinate in the refrigerator for at least 1 hour.
Toss lentil salad with arugula, remaining olive oil, 1 tablespoon lemon juice, salt and pepper and serve.
Jeera
(Rice with Cumin)
1 cup basmati rice
1 tablespoon vegetable oil
1 teaspoon
cumin seeds
1 1/2 cups hot water
1/2 teaspoon salt
1/2 cup frozen peas
Rinse rice in cold water; drain.
Heat oil in a large saucepan. Toast the cumin seeds for 10-15 seconds, moving them around so they won't burn.
Add the rice to the pan and gently stir to combine with the oil.
Add the hot water and salt and bring to a boil. Reduce heat, cover and simmer for 20 minutes. 5. 5. Add peas during the last 5 minutes of cooking time.
Spicy Beans
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 tablespoon dried fenugreek
1 teaspoon
ground cumin
1 teaspoon
ground coriander
1/2 teaspoon chili powder
1/4 teaspoon
turmeric
1 teaspoon salt
1 1/2 cups French-cut green beans cut into 1-inch pieces
1 tomato, quartered
1 tablespoon apple cider vinegar
Heat oil in a large pan. Saute the onion until clear.
Add garlic and dry spices. Cook until spices release their flavors, about 2-3 minutes. 3. Add the green beans, tomato and few sprinkles of water and simmer. When beans start to become tender, add the vinegar and a dash more fenugreek.
Continue cooking until all the water has evaporated. Serve with rice and warm pita bread.
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