Lentils and Rice

Ingredients

• 30 ounce lentils drained and rinsed canned
• 3 cups rice cooked
• 0.3 cup parsley fresh chopped
• 1 teaspoon kosher salt 
• 1 tablespoon juice of lemon 
• 2 tablespoons olive oil 
• 1  onion red thinly sliced
• 4 servings coconut rice with winter squash
• 2  scallions thinly sliced
• 1  tomatoes chopped

Equipment

• sauce pan

Directions

1. Mix rice with scallions. Set aside. In a saucepan over medium heat, saute 1
2. red onion in olive oil for 3 minutes.
3. Add lentils, tomato, and salt and cook until heated through, about 2 minutes.
4. Remove from heat and stir in lemon juice and parsley.
5. Serve over the rice.