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Lentil and Rice Salad

Lentils and rice make a great combination in this colorful and nutritious salad.

Recipe for Lentil and Rice Salad, contributed by Moira Adams

This is an attractive salad that contains a good balance of protein and carbohydrates, and is low on fat. I often make it for pot-luck suppers or as part of a buffet dinner. This recipe will produce six to eight tasty portions.

  • ˝ cup (3 oz, 75 g) of green or brown lentils (puy lentils are especially good here)
  • 1 tbsp. olive oil
  • 1 small onion, chopped
  • 1 clove garlic, finely minced
  • ˝ cup (3 oz, 75 g) white long-grain rice
  • 1 cup (8 fl oz, 240 ml) boiling water
  • 1 large tomato, cut into small chunks
  • A few leaves of fresh cilantro (coriander) or basil, chopped
  • Several lettuce leaves, chopped

Cook the lentils in water until they are tender (20 to 30 minutes). Drain and rinse.

Sauté the onion in the olive oil for about five minutes. Add the garlic. Then add the rice, stirring well to make sure that all the grains are coated. Cook for a few more minutes.

Add the boiling water, and bring back to the boil. Simmer gently for about ten minutes, or until all the water has been fully absorbed. Remove from the heat.

Add the lentils to the rice, then add the remaining ingredients. Mix well, and cool completely before serving.

Recipe for Lentil and Rice Salad (March 2003)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units.  Do not mix the units - use one or other system throughout the recipe. 
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons. 
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.

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