Lentils with Brown Rice

Ingredients:

3 cups Vegetable or Chicken broth
3/4 cups lentils
1/2 cup brown rice
1 small onion, chopped
1-2 cloves garlic, minced (or 1/4 tsp. garlic powder)
1 tsp. Italian seasoning (or a mix of oregano, rosemary, thyme, basil, and marjoram)
1/4 tsp. cumin (optional)
1/8 tsp. cayenne powder (optional)

Shredded cheddar, crumbled feta cheese, or sour cream to top (optional)

Preparation:

Preheat oven to 350ºF.

In a small skillet, saute onions and garlic, until onions are translucent. 

In a medium to large casserole dish, mix all ingredients, including the onions and garlic. Cover the dish. If you don't have a lid, cover with aluminum foil. Place in preheated oven and bake for 1 hour and 10 minutes or until all the liquid has been absorbed by the rice and lentils.

Remove from oven, serve in individual bowls. Top with your choice of cheese or sour cream.

Makes 4-6 servings.

Pasta with Lemon and Garbanzo

2 cups dried garbanzo beans, cooked (or 1 can of garbanzo beans)
1 TBS butter or Olive Oil
1 small onion, chopped
2 cloves garlic, minced
Zest of one lemon, minced
Juice of 1 lemon
1 lb. angel hair pasta
Feta or parmesan to top (optional)
salt and pepper

Preparation:
If using dried beans, follow quick boil instructions (takes about 1 hour).

In a large pot, boil water and cook pasta. Angel hair cooks quickly.  When it is cooked to al dente, drain and rinse the pasta. Set aside.

In a large skillet, heat butter or oil over medium to medium-high heat until butter is melted. Add onion and saute until translucent. Add garlic and lemon zest. Saute for 2 minutes, making sure garlic doesn't burn. Add lemon juice and garbanzos to skillet, making sure to coat the garbanzo beans.

Pour lemon and garbanzo mixture over pasta and toss.

Serve warm, top with feta or parmesan cheese. Salt and pepper to taste.