Mujadarrah and kale/kalamata salad

I was looking to improve my vegetable consumption as winter seems to be taking its toll and I came across a fabulous cookbook in the library: Vegetarian Cooking for Everyone by Deborah Madison (641.563 M182 2007 in RVA). The lentils and rice with fried onions (Mujadarrah) involved simply frying onions in excess olive oil for flavor while boiling first lentils and then adding rice with some ground black pepper. The onions are added to the lentil rice mix a couple minutes before serving.

The kale was steamed ten minutes tossed with olive oil, a couple squirts of lemon juice, a dash of ground red pepper and chopped kalamata olives. Very simple, pretty quick and quite yummy.

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