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Lentil Salad
A great way to use up leftover rice, this lentil salad is a complete protein that provides a refreshing, tangy accompaniment to any main dish. While brown or green lentils are most prevalent in markets, experiment with different varieties to find your favorite.
1 small onion, diced
1 medium green pepper, diced
1 medium red pepper, diced
1 tablespoon coarse salt
1 1/2 c. lentils (or one 15.5-ounce can), drained
1 1/2 cups rice, cooked and cooled
Dressing:
4 tbsp. olive oil
2 tbsp. balsamic vinegar
1/2 tsp. cumin
1/2 tsp. oregano
Mix onion and peppers with coarse salt and let stand for 10-15 minutes. Meanwhile, mix lentils and rice in separate bowl. In another small bowl, whisk together oil, vinegar and spices until blended. Rinse onion and pepper under clear running water to remove salt, and then add to rice and lentils. Stir in dressing and serve.
Makes 8 half-cup servings.
A great way to use up leftover rice, this lentil salad is a complete protein that provides a refreshing, tangy accompaniment to any main dish. While brown or green lentils are most prevalent in markets, experiment with different varieties to find your favorite.
1 small onion, diced
1 medium green pepper, diced
1 medium red pepper, diced
1 tablespoon coarse salt
1 1/2 c. lentils (or one 15.5-ounce can), drained
1 1/2 cups rice, cooked and cooled
Dressing:
4 tbsp. olive oil
2 tbsp. balsamic vinegar
1/2 tsp. cumin
1/2 tsp. oregano
Mix onion and peppers with coarse salt and let stand for 10-15 minutes. Meanwhile, mix lentils and rice in separate bowl. In another small bowl, whisk together oil, vinegar and spices until blended. Rinse onion and pepper under clear running water to remove salt, and then add to rice and lentils. Stir in dressing and serve.
Makes 8 half-cup servings.
