Rice and Lentil Salad
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Introduction
The lentil is a staple food throughout the Middle East. Lentils provide protein and can be substituted for meat.
Info
Cook Time: 50 minutes
Serves: 6
Ingredients
- 2 cups water
- 1 14-1/2 ounce can vegetable broth
- 1/2 cup brown lentils
- 1 cup basmati or long-grain rice
- 1/2 tsp salt
- 1 large green bell pepper, seeded and chopped
- 2 large tomato, chopped
- 1 Tbsp capers, drained
- 3 Tbsp olive oil
- 2 Tbsp fresh lemon juice
Directions
1.In a 3-quart saucepan over high heat, heat water and vegetable broth to boiling.
2.Add lentils; cover and simmer 25 minutes. Add basmati rice and salt to simmering mixture. Cover and simmer 20 minutes longer or until rice and lentils are tender.
3.Remove from heat; stir in green pepper, tomatoes, capers, olive oil, and lemon juice. Toss to mix well.
4.Serve warm, or refrigerate to serve cold later.
Tips
- Lentils come in many different colors such as red and green. Any color can be substituted in this recipe.
Source
- Fruits and Veggies Matter Child Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource -- original source of recipe
