Lentil and rice salad
Delicious lentil and rice salad recipe bursting with flavors of Mediterranean herbs and zesty lemon dressing. Perfect for a healthy and satisfying meal.
Ingredients:
- 1/4 cups French green lentils, rinsed, drained
- /3 cup fresh lime juice
- tablespoons extra-virgin olive oil
- teaspoons minced garlic
- teaspoon ground cumin
- /4 teaspoon sugar
- Kosher salt and freshly ground black pepper
- cups steamed brown rice or brown basmati rice, cooled
- tomato, halved, seeded, chopped
- /3 cup coarsely chopped fresh cilantro plus sprigs for garnish
- /3 cup thinly sliced red onion (from about 1/4 onion)
- Avocado wedges (optional)
- Lime wedges
- 5 servings
Instructions:
- In a saucepan, put the lentils and pour water so that it covers them by 3 inches. Bring it to a boil. Then, lower the heat and let it simmer. Cook until the lentils are soft, which should take around 20 minutes. If the water level gets low, add more to keep the lentils submerged. Once done, drain the lentils and spread them out on a baking sheet to cool down.
- While the lentils are cooling, mix lime juice, oil, garlic, cumin, and sugar in a small bowl until well combined. Add salt and pepper to taste into the dressing.
- In a large bowl, mix together the cooled lentils, rice, tomato, chopped cilantro, and onion. Pour the dressing over the mixture and gently toss to ensure everything is coated well. Season it with more salt and pepper if needed. If desired, add avocado on top. Garnish with cilantro sprigs and lime wedges for squeezing.
Summary:
- Calories: 1625 kcal
- Fat: 34 g
- Protein: 72 g
- Carbs: 270 g
- Potassium: 2543 mg
- Magnesium: 326 mg