Red Lentil and Brown Rice Salad
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 179.7
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 17.7 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 3.3 g
- Protein: 4.1 g
View full nutritional breakdown of Red Lentil and Brown Rice Salad calories by ingredient
Introduction
This is very filling and filled with flavor, great for lunch or at a picnic. The dressing is yogurt based so you don't have to worry about spoilage This is very filling and filled with flavor, great for lunch or at a picnic. The dressing is yogurt based so you don't have to worry about spoilageNumber of Servings: 16
Ingredients
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100 grams. uncooked red lentils (masoor dhal)
2 granny smith apples, grated or finely diced
juice of 1 fresh lemon
4 C. precooked brown rice
1/2 C. raisins
1/2 C. unsalted shelled peanuts (opt.) or other nuts
1/2 C. unsalted (hulled) sunflower seeds
1/2 C. unsweetened shredded coconut
1 T. grated fresh ginger root (peel first)
dressing:
1 C. plain yogurt
2 T. (good quality) curry powder, to taste
1 T. brown sugar, to taste
4 T. tahini
In a small bowl, whisk together all ingredients. Adjust seasonings to taste. Dressing should be tart, go easy on the brown sugar.
Directions
Thoroughly rinse and drain lentils.
In a small saucepan, combine lentils with enough cold water to cover and bring to a boil over medium heat. Reduce heat to low and gently simmer for 5-10 minutes, just until water is absorbed (don’t overcook or lentils will become mushy). Remove from heat and set aside to cool.
If you like take the nuts, seeds raisins and coconut and toast before blending.
In a large bowl, sprinkle apple with lemon juice. Add remaining ingredients and toss to combine.
Just before serving, drizzle each serving with Curry Yogurt Dressing place all dressing ingredients In a small bowl, whisk together all ingredients.
Adjust seasonings to taste. Dressing should be tart, go easy on the brown sugar.
Makes 16 3/4 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user SUSYSULLIVAN.
In a small saucepan, combine lentils with enough cold water to cover and bring to a boil over medium heat. Reduce heat to low and gently simmer for 5-10 minutes, just until water is absorbed (don’t overcook or lentils will become mushy). Remove from heat and set aside to cool.
If you like take the nuts, seeds raisins and coconut and toast before blending.
In a large bowl, sprinkle apple with lemon juice. Add remaining ingredients and toss to combine.
Just before serving, drizzle each serving with Curry Yogurt Dressing place all dressing ingredients In a small bowl, whisk together all ingredients.
Adjust seasonings to taste. Dressing should be tart, go easy on the brown sugar.
Makes 16 3/4 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user SUSYSULLIVAN.
Member Ratings For This Recipe
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KDKOSMO
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MYOWNHERO