Rice and Lentil Salad

Author: Canadian Living

With this tucked away in the fridge, you'll have a delicious lunch just ready and waiting to pack and go.

  • Portion size 6 servings

Ingredients

Method

In saucepan, bring salted water to boil; stir in lentils. Cover and reduce heat to low; simmer for about 25 minutes or until tender. Drain and transfer to bowl.

Meanwhile, in separate saucepan, bring 1 cup (250 mL) water to boil; stir in rice. Cover and reduce heat to low; simmer for about 20 minutes or until rice is tender and no liquid remains. Add to lentils. Add red pepper, feta cheese and pine nuts.

In small bowl, whisk together parsley, oil, vinegar, garlic, mint, coriander, salt and pepper; pour over rice mixture and toss gently. (Make-ahead: Refrigerate in airtight container for up to 2 days; serve at room temperature.)

Nutritional facts Per each of 6 servings: about

  • Sodium 397 mg
  • Protein 9 g
  • Calories 282.0
  • Total fat 17 g
  • Cholesterol 12 mg
  • Saturated fat 4 g
  • Total carbohydrate 25 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 65.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rice and Lentil Salad