Vibrant Vegetarian Meal in a Bowl: Lentil & Rice Salad
Rice and lentils pair beautifully in the taste department. They combine well nutritionally, too. Lentils, which are legumes, give you insoluble fiber, while rice gives you soluble fiber–both kinds of fiber are good for smooth digestion.
So, when you want to create a wholesome and nourishing meal without too much effort, try this good-looking “salad” that will fill you up nicely and boost your health.
Lentil & Rice Salad with Lemon Juice and Herbs
1 cup basmati rice
1 cup yellow split lentils
1 tablespoon extra virgin olive oil
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 tomato, chopped
Feta cheese, cubed
Mixed fresh herbs
1 tablespoon lemon juice
Black pepper, freshly ground, to taste
Salt to taste
Soak the rice in water for at least 15 minutes, then cook in two cups of water until the water has been absorbed and the grains are tender and fluffy.
Soak the lentils in water for at least 30 minutes, then cook in three cups of water, until the grains are tender but not mushy. They should have absorbed all the water.
Mix the rice and lentils in a big bowl. Add all the remaining ingredients, and toss gently to mix together.
Enjoy warm or at room temperature.
Try these Variations:
- Add Baby spinach leaves and rocket leaves, torn by hand
- Add steamed corn
- Add olives
- Try the same salad with brown or red rice instead of white
- Try it with black lentils or kidney beans instead of the yellow lentils. However, take care to soak the heavier rice, lentils and beans for longer, so they cook faster
Any other variations you might like to suggest? I would love to try some new ones!