Lentil Rice Salad Recipe

I found this recipe in American Profile, a supplement to our daily newspaper.  The author said it is not only satisfying and delicious, but also healthy, filling and easy to make.  She serves it with pita bread.  I have not tried it yet, but wanted to pass it on to you.  Sounds great!


1 c. brown lentils

4 c. water

1 cup rice, I am going to use brown rice

1 t. black pepper

2 T. olive oil

2 large yellow onions, chopped

1 clove minced garlic (optional, my addition)

1 lemon, cut into wedges

¼ c. chopped fresh parsley


Rinse lentils in cold water and drain. Place in large pot with water and cook for 25 minutes over medium heat.  Add rice, salt and pepper.  Reduce heat to low and cook 20 minutes. (Adjust time or cooking method if using brown rice.  I will probably par-boil it before adding). When done, drain excess water and set aside.

Saute onions (garlic, also, if you decide to add it) in olive oil until golden brown.  Stir half the onions into lentil mixture. Save the rest for garnish. Pour lentils and rice into serving bowl and garnish with remaining onions.  Sprinkle parsley on top and place lemon wedges around sides to squeeze on top.  Pita goes nicely with this.  Enjoy!

Author: body360

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