Ingredients
3
tbsp extra-virgin olive oil
1/4
cup dried lentils, picked over
1/4
cup chopped fresh flat-leaf parsley
1/4
cup chopped fresh dill
1/2
English cucumber, seeded and diced (1 cup)
1
cup yellow pear or cherry tomatoes, halved
Directions
1.
Bring water, 1 tablespoon oil, and salt to a boil in a 2-quart saucepan, then stir in rice. Return to a boil and cover pan. Reduce heat to low and simmer rice until water is absorbed and rice is tender, about 15 minutes. Fluff rice with a fork and let stand, covered, 5 minutes.
2.
While rice is simmering, cook lentils in a saucepan of boiling water until just tender, 15 to 20 minutes. Drain in a sieve.
3.
Spread rice and lentils in a shallow baking pan and cool 10 minutes. Transfer to a bowl and toss gently with remaining 2 tablespoons oil, remaining ingredients, and salt and pepper to taste.
New-York Restaurants
