2 scallions, thinly sliced, white and green parts separated
1 red onion, thinly sliced
2 tablespoons olive oil
2 15-ounce canned lentils, drained
1 tomato, chopped
1 tablespoon fresh lemon juice
1/4 cup fresh flat-leaf parsley, chopped
Sat fat 1g
How to Make It
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.
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