Nathalie Curabba

Health-Supportive Chef

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Created by Ana Gavassa. Edible Rainbow Project ©2017

 

Lentil and Rice Salad

Serves 6 (or good for lunch all week!)

You’ll need:

1 C long grain brown rice, soaked overnight in 2C water + 1T lemon juice

1 T extra-virgin olive oil

1 C Le Puy Lentils, rinsed

1 1″ piece kombu

1 bay leaf

1 t sea salt

2 carrots, grated

2 scallions, finely chopped

1/2 C flat leaf parsley, coarsely chopped

2 T mint, finely chopped

For the dressing:

1 t cumin seeds, toasted

1/4 C extra-virgin olive oil

1/4 C champagne vinegar (or apple cider vinegar would be lovely, too)

1/4 C fresh squeezed lemon juice

1 T lemon zest (from an organic lemon please)

Sea salt, to taste

Freshly ground black pepper, to taste

To make:

1. Get the rice going first.  Place rice and water in a saucepan with a pinch of salt and 1 T olive oil.   Place on high heat until it reaches a boil, reduce heat to low, cover and cook for about 4o minutes.  Let cool.

2. Place rinsed lentils in a pot with about 3 cups of water, kombu and bay leaf and cook over medium heat, partially covered, for about 20 minutes or until lentils are tender.  Discard kombu and bay leaf and let cool.

3. While the rice and lentils are cooking, combine all the ingredients for the dressing and whisk well.

4. In a large bowl, add rice and lentils and combine well before adding the carrots, scallions, parsley and mint.  Once all is combined well, add dressing and stir to coat.

5. Refrigerate for at least an hour to let the flavors marry and settle.  They will love each other and you will love it all the more!

6. Enjoy!