Yet another recipe

Here is another one of our staple recipes- I love meals that use all fresh ingredients and are not meat-heavy. This one is from a friend from our old church community at the Well.

It's easy and works well for visitors because it's surprisingly filling and the lentils can easily feed a lot of people (we half the recipe if it's just the two of us so we're not eating it for a week). You can get as many toppings as you want and serve it make-your-own-salad style.

(serves 8)
Lentil Salad
2 cups dried lentils
2 cups brown rice
1 chopped onion
1 T soy sauce
1 tsp marjarom
1/8 tsp thyme
1 bay leaf
6 cups water
2 tsp salt
lettuce and tortilla chips (for serving the lentils on)

Fresh Dressing:
3 T honey
3 T vinegar
1/3 cup olive oil
2 tsp soy sauce
1 T sesame seeds
1/2 tsp dry mustard

Chopped Toppings (use as many you want - I recommend using all of them):
cucumber
tomato
onion
avocado
shredded cheese

Combine first 9 ingredients in a 9x13 pan. Cover with aluminum foil and bake at 350 for one and a half hours. Make your own salad by layering tortilla chips as the base, followed by some lettuce, and top with the warm lentils. Add the chopped toppings and dressing to finish. We serve the toppings and dressing in little containers so people can take as much as they want.