long-grain white rice
scallions, thinly sliced, white and green parts separated
red onion, thinly sliced
15-ounce canned lentils, drained
fresh lemon juice
fresh flat-leaf parsley, chopped
- Cook the rice according to the package directions.
- Heat the olive oil in a large saucepan over medium heat. Add the scallion whites and onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add the lentils, tomato, and 1 teaspoon salt and cook until heated through, 2 to 3 minutes.
- Remove from heat and stir in the lemon juice and parsley. Serve the lentil mixture over the rice.