Lentil and Rice Salad

Name: Lentil and Rice Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 1 carrot, peeled and finely diced; 591 milliliters chicken broth, plus 2 cups; 296 milliliters dried green lentils; 1 Tbsp chopped fresh thyme leaves; 2 garlic cloves, minced; 118 milliliters pitted kalamata olives, coarsely chopped; 2 teaspoons finely grated lemon peel; 1 Tbsp extra-virgin olive oil, plus 3 tablespoons; 1 small onion, finely chopped; 118 milliliters chopped fresh Italian parsley leaves; 6 servings Salt and freshly ground black pepper; 237 milliliters long-grain white rice

Lentil and Rice Salad is a gluten free, dairy free, and vegetarian main course. One portion of this dish contains around 13g of protein, 5g of fat, and a total of 303 calories. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have onion, carrot, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Watch how to make this recipe.

Heat 1 tablespoon of oil in a large saucepan.

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Cooking Oil

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Sauce Pan

Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils.

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Lentils

Carrot

Garlic

Onion

Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes.

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Lentils

Broth

Drain well.

Transfer the lentils to a large bowl.

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Lentils

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Bowl

Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat.

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Bay Leaves

Broth

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Sauce Pan

Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks).

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Broth

Rice

Remove the saucepan from the heat. Fluff the rice with a large fork.

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Rice

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Sauce Pan

Transfer to the bowl with the lentils.

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Lentils

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Bowl

Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper.

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Salt And Pepper