By Mona Moser

Rice and Lentils

Ingredients

8 servings

For the Rice

1 cupbasmati rice

1 tablespoonsoy sauce

1 tablespoonbutter

For the Lentils

¾ clentilles du Puy

1dried bay leaf

2 tHerbes de Provence

½ tsea salt

water

2 inches, to cover

For the Dressing and Vegetables

¼ cupextra virgin olive oil

2 tablespoonschampagne vinegar

1 tablespoonsoy sauce

fresh ground black pepper

1shallot

med, finely chopped

2 ccherry tomatoes

halved

1bell pepper

diced

½ cfresh parsley leaves

minced

Instructions