Recipe: <!-- -->Dilled Rice and Lentils with Creamy Cucumber Salad<!-- --> | Whole Foods Market

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1 cup dried green lentils
• 4 cups gluten-free low-sodium vegetable broth
• 1 cup uncooked basmati rice
• 1 teaspoon aged balsamic vinegar
• 1 tablespoon dried dill
• 6 ounces plain yogurt
• 1 tablespoon tahini
• 4 ounces goat milk feta cheese, crumbled
• 1/2 small red onion, finely chopped
• 1 large tomato, seeded and chopped
• 1/2 large cucumber, halved, seeded, and sliced
• 1/4 teaspoon fine sea salt
• 1 tablespoon finely chopped fresh mint
• 1/8 teaspoon ground black pepper