Lentils and Rice with Salad

As summer turns our kitchen into a 95F sweat-box I will be cooking less, and you will see a lot more recipes based around not turning on the stove.

This is my attempt to re-create a dish I had at Aladdin's Eatery in Squirrel Hill.
The dish is a mix of rice, lentils and fried onions, topped with a salad of cucumbers and tomatoes.  The base makes enough for leftovers, but I assembled the salad fresh each time.

Part one, the base: (4-6 servings)

• Put 2 cups of brown rice in a rice cooker along with 2 chicken bouillon cubes, the juice of one lemon and 2 tbspns of olive oil (plus the recommended water for your cooker)
• Open and rinse a packages of Trader Joe's precooked lentils.
• Mix all these together, along with ~ 1 cup fried onions-- we bought ours at a middle eastern grocer, but I think you could also substitute sauteed onions made at home

Part two, the salad (2 servings)

• Take 1/2 a package of cherry tomatoes (1.5 cups)
• Add 3 Persian cucumbers, sliced
• Mix with salt, pepper, lemon juice, and olive oil to taste

Then you just put everything together like in this picture:

Without the bouillon this is a vegetarian dish (replace the water with vegetable stock for the rice).  I found it very tasty and filling.