Lentil and rice salad
Delicious lentil and rice salad bursting with flavors and textures, perfect for a healthy and hearty meal. Full of vibrant veggies and zesty dressing.
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:
- Place lentils in a saucepan and add enough water to cover them by 3 inches. Bring it to a boil, then lower the heat to a simmer. Continue cooking, and add extra water if necessary to ensure lentils are always covered. Cook until lentils are soft, which should take around 20 minutes. Once done, drain the lentils and spread them out on a baking sheet to cool down.
- While the lentils are cooking, mix together lime juice, oil, minced garlic, cumin, and sugar in a small bowl. Adjust the seasoning with salt and pepper according to your preference.
- In a large bowl, combine the cooled lentils, rice, diced tomatoes, chopped cilantro, and finely chopped onion. Pour the prepared dressing over the mixture and gently toss everything together until evenly coated. Season with more salt and pepper if needed. To serve, top with sliced avocados if desired. Add a finishing touch by garnishing with cilantro leaves and lime wedges for squeezing.
Summary:
- Calories: 1625 kcal
- Fat: 34 g
- Protein: 72 g
- Carbs: 270 g
- Potassium: 2543 mg
- Magnesium: 326 mg