1 cup hulled small French green or brown lentils, sorted of debris and rinsed 1/4 cup olive oil 1 cup finely chopped green onions 1 teaspoon minced garlic 3/4 cup long-grain white rice 1 teaspoon salt 3/4 teaspoon ground cumin 1/2 teaspoon pepper
1. In a 3-quart pan over high heat, bring lentils and 2 1/2 cups water to a boil. Cover and simmer until tender to bite, 20 to 25 minutes. Drain.
2. Meanwhile, add oil, onions, and garlic to a 12-inch frying pan over medium heat; stir often until onions are golden, 15 to 18 minutes. Add rice, salt, cumin, and pepper; stir until rice looks opaque, about 3 minutes. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite and liquid is absorbed, 13 to 15 minutes.
3 quarts water 1/4 cup Old Bay seasoning 2 pounds unpeeled, medium-size fresh shrimp 1/2 cup finely chopped celery 1/3 cup finely chopped green onion 1/3 cup light mayonnaise 1 tablespoon lemon juice 3/4 teaspoon Old Bay seasoning 1/4 teaspoon seasoned pepper 8 green leaf lettuce leaves (optional) Assorted crackers (optional)
Bring 3 quarts water and 1/4 cup Old Bay seasoning to a boil in a Dutch oven; add shrimp and cook, stirring occasionally, 2 minutes or until shrimp turn pink. Drain. Pour shrimp into a 13- x 9-inch pan to cool. Peel shrimp, and devein, if desired; chop shrimp.
Stir together celery and next 5 ingredients; stir in shrimp. Cover and chill 2 hours. Serve on lettuce leaves with assorted crackers, if desired.