Bunnyo's Lentil & Rice Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 TBSP olive oil, plus 3 TBSP1 carrot, pealed and finely chopped1 medium onion, finely chopped2 cloves of garlic, minced1 1/4 cups dried green lentils2 1/2 cups chicken broth, plus 2 cups (or rest of container with 100 ml water)1 bay leaf1 cup long grain brown rice1/2 cup pitted kalamata olives, coursely chopped1/2 cup chopped fresh parsely leaves1 TBSP chopped fresh thyme leaves4 TBSP lemon juice (or use lemon zest/lemon peel instead)salt and freshly ground pepper to taste
In a large sauce pan heat 1 TBSP of olive oil.
Add carrot, onion and garlic and saute until onion is translucent (5 min or so).
Stir in lentils and add 2 1/2 cups of chicken broth. Bring to boil over high heat.
Decrease to medium-low heat. Cover and simmer gently until lentils are just tender (about 15 minutes). Drain well.
Transfer the lentils to a large bowl.
At the same time you are cooking the lentil mixture:
In a second pot bring remaining chicken broth and bay leaf to boil along with the brown rice - over high heat.
Reduce heat once boiling to low and continue cooking until the rice has absorbed all the liquid.
DO NOT STIR THE RICE AS IT COOKS.
Remove saucepan from stove and fluff the rice with a fork.
Transfer the rice to the bowl with the lentils.
Add kalamata olives, parsley, lemon juice and 3 TBSP of olive oil.
Combine together.
Season with salt and pepper to taste.
Serve warm, room temperature or cold - your personal choice.
Number of Servings: 6
Recipe submitted by SparkPeople user THE_BUNNYO.
Add carrot, onion and garlic and saute until onion is translucent (5 min or so).
Stir in lentils and add 2 1/2 cups of chicken broth. Bring to boil over high heat.
Decrease to medium-low heat. Cover and simmer gently until lentils are just tender (about 15 minutes). Drain well.
Transfer the lentils to a large bowl.
At the same time you are cooking the lentil mixture:
In a second pot bring remaining chicken broth and bay leaf to boil along with the brown rice - over high heat.
Reduce heat once boiling to low and continue cooking until the rice has absorbed all the liquid.
DO NOT STIR THE RICE AS IT COOKS.
Remove saucepan from stove and fluff the rice with a fork.
Transfer the rice to the bowl with the lentils.
Add kalamata olives, parsley, lemon juice and 3 TBSP of olive oil.
Combine together.
Season with salt and pepper to taste.
Serve warm, room temperature or cold - your personal choice.
Number of Servings: 6
Recipe submitted by SparkPeople user THE_BUNNYO.
Nutritional Info Amount Per Serving
- Calories: 218.1
- Total Fat: 12.9 g
- Cholesterol: 0.0 mg
- Sodium: 820.9 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 4.8 g
- Protein: 5.8 g
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