RECIPE | Lentil Rice Salad

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SERVES | 4 PREP + COOKING TIME | 35 mins

INGREDIENTS

  • 1 cup IMBO BLACK LENTILS
  • 1 English cucumber, finely diced
  • 1 small red onion, sliced
  • 3/4 cup chopped fresh mint leaves, loosely packed
  • 1/2 cup tomatoes, diced
  • 2 cups cooked long grain parboiled rice
  • Micro herbs to garnish
  • For the lemon dressing:
  • 3 tbsp olive oil
  • 2 tbsps freshly-squeezed lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, pressed or minced
  • 1/2 tsp fine sea salt

METHOD

1. Combine the lentils in a saucepan with 3 cups of water or stock and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer for about 20 minutes or until the lentils are tender.

2. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled. Set them aside.

3. Combine all of the lemon dressing ingredients in a small bowl and whisk together.

4. Add the cooked rice, chilled lentils, cucumber, red onion, mint and tomatoes to a large bowl. Drizzle with lemon dressing and toss until well combined. Garnish with micro herbs.


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