Make some seasoned brown rice with a nice carrot and onion dice in the rice. (Saute carrots and onions, add the rice, add the broth, bring to a boil, turn low, cook covered 50 minutes) Make the lentils in broth in a separate pot. Squeeze a bit of lemon over the lentils when done. While it's all still nice and hot, toss in some finely diced zucchini or even cucumber, adjust salt and drizzle some nice EVO over it all.
It looks pretty, tastes fresh and I have gotten tons of compliments on this dish. It serves well hot, lukewarm, room temp and cold. Make it your own.
Danielle, Nick, Gigi ('08) and William ('11)