- 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.
- 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.
- While lentils and rice cool prepare vegetables as directed in the ingredient list.
- 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.