Awesome Lentil & Rice Salad

This recipe is on page 182 of Ultimate Foods for Ultimate Health by Liz Pearson & Mairlyn Smith. It was great with store-bought vegetable samosas and a garden salad. I used 1 teaspoon of dried mint leaves instead of fresh mint.

Makes 5 cups or four 1 ¼ cup servings

1 tbsp              lemon zest

¼ cup              fresh lemon juice

2 tbsp              extra virgin olive oil

1 tsp                Dijon mustard

¼ tsp               cinnamon

Pinch              cayenne

1 19 oz. can   lentils, drained & rinsed

2 cups             brown rice, long or short-grained, cooked

1 cup               fresh parsley, coarsely chopped, loosely packed

¾ cup              red onion, diced

½ cup              currants

½ cup              dried cranberries

1 tbsp              fresh mint, coarsely chopped

In a large bowl, whisk together lemon zest, lemon juice, olive oil, mustard, cinnamon and cayenne.

Add lentils and toss.

Add rice, tossing until just combined.

Add parsley, red onion, currants, cranberries and mint.

Serve.

Can be stored, covered, in the refrigerator for up to 3 days.

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One Response to Awesome Lentil & Rice Salad

  1. Tes says:

    The recipe sounds healthy and delicious!

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