This is a recipe from my sister Nuvit’s friend Ahuwho lives in Istanbul.
1 cup dry green lentils
½ cup rice
¼ cup olive oil
1 small onion finely chopped
3 roasted red peppers chopped
¼ cup dill pickles, finely chopped
2-3 green onions finely chopped
2-3 tablespoons lemon juice
Salt and pepper to taste
¼ cup fresh dills finely chopped
4-5 green or black olives (optional as garnish)
1 small cucumber peeled, cut into slices or lengthwise (optional as garnish)
Place lentils in 3 cups of boiling water. Let it simmer over low heat until lentils are tender, about 20 minutes. Drain lentils in a strainer. Place rice in 2 cups of boiling water. Let it simmer over low heat until rice is cooked, about 15 minutes. Drain rice in a strainer. Place olive oil in a pan over medium heat. Add chopped onions, saute onions until golden brown, about 5 minutes. Place all ingredients except chopped fresh dills, olives(optional) and cucumbers(optional) in a large bowl, mix with a spoon. Transfer on to a serving dish. Sprinkle fresh dill over the salad. You can garnish with olives and cucumbers or other vegetables.