RCI-VG.004.1131.001
Rice and Lentil Salad
The lentil is a staple food throughout the Middle East. Lentils provide protein and can be substituted for meat.
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- x 14½ ounce can vegetable broth1 unit
- ½ cup
- 1 cup
- ½ tsp
- green bell pepper1 largeseeded and chopped
- tomato2 largechopped
- capers1 tbspdrained
- 3 tbsp
- 2 tbsp
Method
1
Combine water, vegetable broth, brown lentils, and salt in a large pot and bring to a boil over high heat.
2
Reduce heat to medium-low and simmer lentils for 15 minutes until they begin to soften but remain intact.
15 minutes
3
Stir in basmati rice and return to a gentle boil, then reduce heat to low and cover with a lid.
4
Cook rice and lentils together for 18-20 minutes until all liquid is absorbed and grains are tender.
20 minutes
5
Remove pot from heat and let stand, covered, for 5 minutes to allow the rice to fully set.
5 minutes
6
Fluff the rice and lentil mixture gently with a fork and transfer to a large mixing bowl to cool for 5-10 minutes.
7
Seed and chop the large green bell pepper into bite-sized pieces and add to the cooled rice mixture.
8
Chop the tomatoes into bite-sized pieces and add to the bowl along with the drained capers.
9
In a small bowl, whisk together olive oil and fresh lemon juice until emulsified.
10
Pour the dressing over the rice and lentil salad and toss gently but thoroughly until all ingredients are evenly coated.
11
Taste and adjust seasoning with additional salt if needed, then serve at room temperature or chilled.