Source: America's Favorite Food Associations

Egyptian Lentils with Olives and Tomato
A side dish that is perfect if you are looking for somethin new and interesting.
Serves: 24
Prep Time: 15 minutes
Cook Time: 5 minutes


1/4 cup olive oil
1 quart onion, chopped
2 cups green bell pepper, diced
3 tablespoons garlic, choped
1 tablespoon jalapeno, minced
3 tablespoons ground cumin
1 quart olives, sliced
2 quarts cooked lentils, drained
1 quart chickpeas, cooked and drained
2 quarts white rice, cooked
1 quart tomato, seeded and chopped
1/4 cup chopped parsley
1/4 cup cilantro, chopped
2 tablespoons lime juice

In a large heavy pot saute onion, bell pepper, garlic and jalapeno in olive oil over moderate heat for 5 minutes.
Add cumin to onion mixture. Saute for 1 minute. Transfer mixture to a large bowl.
Add remaining ingredients. Stir carefully to combine.
Serve * over thinly sliced roma tomatoes. Garnish with cilantro or parsley sprigs.

*This recipe can be served hot or cold.