Recipes for May

Mediterranean-Style Lentil Salad

• 3/4 cup dried lentils
• 2 cups water
• 3 oz roasted red peppers, chopped (from a jar is fine)
• 2 tablespoons minced onion
• 2 medium cloves garlic, pressed
• 1/2 cup chopped fresh basil
• 1/3 cup coarsely chopped walnuts
• 3 tablespoons balsamic vinegar
• 1 tablespoons fresh lemon juice
• 4 tablespoons extra virgin olive oil
• Sea salt and cracked black pepper to taste
• 1 bunch arugula, chopped

1. Rinse the lentils well, picking out any foreign matter; drain.
2. Combine lentils and 2 cups lightly salted water in medium saucepan. Bring to a boil. Reduce heat, and simmer for about 20 minutes, or until lentils are cooked but still firm. 3. 3. Rinse lentils under cold water. Drain well.
3. Place lentils in a bowl. Add peppers, onion, garlic, basil, walnuts, vinegar, and 2 tablespoons of the olive oil. Let this mixture marinate in the refrigerator for at least 1 hour.
4. Toss lentil salad with arugula, remaining olive oil, 1 tablespoon lemon juice, salt and pepper and serve.

Jeera (Rice with Cumin)

• 1 cup basmati rice
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 1/2 cups hot water
• 1/2 teaspoon salt
• 1/2 cup frozen peas

1. Rinse rice in cold water; drain.
2. Heat oil in a large saucepan. Toast the cumin seeds for 10-15 seconds, moving them around so they won't burn.
3. Add the rice to the pan and gently stir to combine with the oil.
4. Add the hot water and salt and bring to a boil. Reduce heat, cover and simmer for 20 minutes. 5. 5. Add peas during the last 5 minutes of cooking time.

Spicy Beans

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 1 tablespoon dried fenugreek
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/4 teaspoon turmeric
• 1 teaspoon salt
• 1 1/2 cups French-cut green beans cut into 1-inch pieces
• 1 tomato, quartered
• 1 tablespoon apple cider vinegar

1. Heat oil in a large pan. Saute the onion until clear.
2. Add garlic and dry spices. Cook until spices release their flavors, about 2-3 minutes. 3. Add the green beans, tomato and few sprinkles of water and simmer. When beans start to become tender, add the vinegar and a dash more fenugreek.
3. Continue cooking until all the water has evaporated. Serve with rice and warm pita bread.