Dilled Rice & Lentils

Serves 4–6

2 TB extra virgin olive oil
1 yellow onion, diced
2 cloves garlic, minced or pressed
1 cup green lentils
1 cup basmati rice
5 cups vegetarian chicken-style broth or vegetable broth
1 TB tamari (soy sauce)
1 tsp aged balsamic vinegar
1 TB dried dill weed

Heat olive oil in a large, heavy pot over medium-high heat. Add onion and garlic, then cook until onion is transparent. Stir lentils into the onions. Add broth, increase heat and bring to a boil, then cover, and reduce heat to simmer about 20 minutes. Add rice and continue to simmer, covered, an additional 20 minutes, adding more broth or water, if necessary, until all liquid is absorbed and lentils and rice are tender. Stir tamari, vinegar and dill weed into the lentil rice mixture. Remove from heat and serve.

Salad
· 6–8 oz plain yogurt
· 1 TB tahini (sesame seed paste)
· 4 oz goat milk feta cheese, crumbled
· 1/2 small red onion, finely chopped
· 1 large ripe tomato, seeded & coarsely chopped
· 1/2 large cucumber, halved, seeded and sliced
· sea salt & ground black pepper to taste
· 1 TB fresh mint leaves, minced

Mix yogurt and tahini in a medium bowl until smooth. Stir in feta cheese and red onion, then gently fold in tomato and cucumber. Season to taste. Garnish with mint leaves.