From The Zen Monastery Cookbook


  • 2 large onions, coarsely chopped

  • 3/4 c. brown rice, uncooked

  • 1 ½ c. lentils, uncooked and rinsed

  • 4 c. water

  • 1 ½ tsp salt


  1. Cook the onions in a little bit of water in a large pot until the onions are soft. Add rice and continue cooking over medium heat for three minutes.

  2. Stir in lentils and water. Bring to a simmer, then cover and cook 40-50 minutes, until the rice and lentils are tender. Add salt.

  3. Top with mixed vegetable salad, below

Salad ingredients

  • 2 large tomatoes

  • 1 cucumber

  • 2 to 3 green or sweet onions

  • 1 green or red bell pepper

  • 1 stalk celery

  • optional: endive, lettuce, avocados, sprouts, radishes, etc.


  1. Dice all salad ingredients and toss with dressing.

  2. Serve atop the lentil dish and serve with pita bread and dressing.

Serves 6-8

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