4 Servings 20 min Cook
1/4 Cup Lentils
3 Tbsp Olive Oil
1/2 Tsp Salt
1 1/2 Cup Water
2 Tbsp Lemon Juice
1/4 Cup sprigs Dill
1 Cup cherry tomatoes Cherry Tomatoes
1/4 Cup Parsley
1/2 Cucumber (8-1/4") Cucumber
1 Cup White Rice
4 Medium (4-1/8" long) Scallions
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.
While rice is simmering, cook lentils in a saucepan of boiling water until just tender, 15 to 20 minutes.
Drain in a sieve.
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.
