Spring!!! Finally! I am now moving away from soups and into fresher ingredeints.
For this I used:
500 g basmati rice
1 x 400 g can brown lentils
1 cup washed Italian parsley leaves
3 garlic cloves, peeled
salt to taste
1 lemon, plus one more for decoration
1 grated carrot
3 tbsp extra virgin olive oil, plus more to drizzle
freshly ground black pepper.
Wash the rice and cook by absorption. Rinse the lentils, and add to the rice when is nearly cooked. In the meantime finely chop the parsley leaves with the garlic and some salt. Place in a bowl and add the juice of one lemon and the grated carrot. Remover the rice and lentils from the heat add the parsley and lemon mixture, the olive oil, and stir. Divide between 6 plates, and top each one with one slice of lemon and some freshly ground black pepper. Add more salt and olive oil if you like, and enjoy. This is a full, balanced and healthy meal!