Lentil Salad
Lentil Salad

Instructions

  1. In a medium saucepan combine lentils and 2 cups water. Bring to a boil, reduce heat to medium low and simmer until lentils are tender but not mushy, about 25 minutes. Spread half of the lentils on a plate to cool. Store remaining half in the refrigerator for another use.
  2. While lentils cook start the rice. In a medium saucepan with a tight-fitting lid bring remaining 2 cups water to a boil. Add brown rice. Return to boiling, reduce heat to medium low, cover and simmer until water is absorbed, about 45 minutes. Spread half of the cooked rice on a plate to cool. Store remaining half in the refrigerator for another use.
  3. While lentils and rice cool prepare vegetables as directed in the ingredient list.
  4. Combine cooled lentils and rice with vegetables in a large bowl. Add vegetable oil, vinegar, salt and pepper. Stir well. Serve warm or cold. Store in the refrigerator.

Ingredients

  • 2/3 c. lentils
  • 1 c. brown rice
  • 2 c. water
  • 2 c. fresh spinach, washed, dried and cut in thin strips
  • 1-1/4 c. fresh carrots, diced
  • 2 T. vegetable oil
  • 2 T. apple cider vinegar
  • 1/2 t. salt
  • 1/2 t. black pepper

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