4 Tbs. Extra Virgin Olive Oil

1-1/2 c. organic White Onion, chopped
1/4 c. organic California Basmati Rice
1-1/2 c. hot Green Tea (or boiled Water)
3 c. Sprouted Organic Lentils (or parboiled Regular Lentils)
1 tsp. Pink Sea Salt (or to taste)

Cumin for garnish is optional.

Heat olive oil in a 1 quart pot over medium heat. Add onions and sauté for 10 minutes stirring occasionally, until golden. Add tea or water and salt. Simmer on low for 5 minutes.

Add lentils and rice, cover and simmer for 20 minutes if using sprouted lentils (35 minutes if using regular lentils). Stir occasionally so bottom does not stick to pot.

You may need to add a little more water if it looks too dry. The consistency should be like thick oatmeal. You may use the back of a large spoon to mash some of the lentils for a creamier texture.

Taste, and adjust salt. Sprinkle lightly with cumin if desired.

Accompany the lentils with my Kale salad.

Kale, Tomato and Parsley Salad

3 c. organic Kale, chopped
1 organic Tomato, diced
2 organic Green Onions, chopped
1 c. chopped organic Parsley
1/4 c. chopped organic Mint
Juice of 2 Lemons
1/2 tsp. Cumin
3 Tbs. extra virgin Olive Oil
1 tsp. Pink Sea Salt

Mix it all together.