Lentils are one of my favorite legumes, so rich in fiber, satisfyingly toothy and they keep for a few days in the refrigerator, becoming such an easy way to create a meal. I love serving them hot with a poached egg or room temperature with a few slices of spicy Spanish chorizo and always over rice. Adding the Roasted Tomato Onion Hogao gives the recipe structure and flavor by using just one product.

50 minutes, 4 servings

Ingredients

• 3/4 cup of Chef Mariana Valesquez's Roasted Tomato Onion Salsa (Hogao)
• 1 tablespoon olive oil
• 1.5 cups beluga lentils
• 4 cups water
• 2 medium Yukon gold potatoes, scrubbed and diced small
• 1 large zucchini, diced small
• 1/2 cup labneh or greek yogurt
• 1/2 cup chopped parsley leaves
• 1/4 cup chopped chives
• 2 cups cooked white rice

Preparation

1. Heat olive oil in a medium saucepan over medium high.
2. Stir lentils into the oil using a wooden spoon.
3. Add Roasted Tomato Onion Salsa and continue cooking until fragrant—1 to 2 minutes.
4. Add water, cover and cook over medium heat for 20 minutes.
5. Add potatoes and zucchini and continue cooking until the vegetables are tender and the lentils are al dente, about 15 to 20 minutes.
6. Remove from the heat.
7. When ready to serve, divide into bowls over white rice, dollop with labneh and sprinkle with parsley and chives.