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Rice and Lentil Salad

½ cup green or brown lentils
½ cup basmati rice
2/3 cup chopped roasted red pepper
½ cup crumbled feta cheese
1/3 cup toasted pine nuts
¼ cup chopped fresh parsley
¼ cup extra-virgin olive oil
2 tbsp. red wine vinegar
1 clove garlic, minced
½ tsp. dried mint
¼ tsp. ground coriander
Salt & pepper to taste
 

Preheat oven to 450 degrees.
Slice red peppers into strips, add to a baking dish with a bit of water, cover and bake for 30 minutes.

To cook lentils:  In a sauce pan bring water to a boil and stir in lentils.  Cover and simmer for about 25 minutes or until tender.  Drain and transfer to a large bowl.

Cook rice according to package. Add cooked rice to lentils.  Add peppers, feta cheese and pine nuts.  Mix well.  In a small bowl, whisk together parsley, oil, vinegar, garlic, mint and coriander.  Pour over rice/lentils mixture and toss.

If you have a steamer you can cook the rice and the lentils in it.  I recommend cooking them separately and combining them after.