Monday, May 20, 2013

Lentil & Rice Salad

Lentil Rice Salad
This is a substantial & nutrient-packed salad to serve as an Entree or as a Side Dish during the Spring & Summer. It can be super-easy & convenient if you keep cooked lentils and cooked rice on hand in the freezer, as I do. This recipe was inspired by one in The Convenient Vegetarian, if I recall correctly. It has delicious flavours, and is very versatile, according to what produce you have on hand.

Lentil Rice Salad
2 1/2 cups Cooked Brown or Green Lentils*
2 1/2 cups Cooked Rice - any kind
5 Cups of assorted fresh Chopped Veggies from among the following: Tomatoes, Scallions, Broccoli Florets, Cauliflower, Snow Peas, Sugar Snap Peas, Bell Peppers, Snow Peas, Carrots, Celery, etc.
Mix Dressing and pour over above mixture, tossing to coat
Lentil Rice Salad Dressing:
1/3 cup Seasoned Rice Vinegar
3 Tablespoons Lemon Juice
2 teaspoons Dijon Mustard
Salt & Pepper to taste

This is best served at room temperature. If possible, serve it immediately after assembly (so the rice doesn't get stale). If that's not possible, try to allow it to return to room temperature before serving.

*Lentils -I like to use Whole Masoor Dal in this recipe because they hold their shape so well for salads and are inexpensive and tasty, but French Puy or Beluga would also work here if you prefer.

Convenience tips: Keep Cooked Lentils and Cooked Rice in the freezer so you can make this and other salads on a moment's notice. For veggies, you can buy a fresh bag of pre-chopped, assorted "Stir Fry Vegetables" from the Grocery's produce section so that this salad is very easy to assemble (and, some times of year it is actually cheaper to buy the vegetables this way than to buy the whole ones!)


  1. Awesomely jam-packed with stuff! LOVE this! Great pic! Wonderful ingredients! YUM!

  2. I'm single so a dish that has it all on one plate works for me! Thanks for this on!


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