This is a satisfying vegetarian salad that not only tastes delicious, it is healthy, filling and easy to make. Serve with pita bread.
1 cup brown lentils
4 cups water
1 cup medium-grain rice
1 teaspoon coarse salt
1 teaspoon black pepper
2 tablespoons extra-virgin olive oil
2 large yellow onions, chopped
1 lemon, cut into wedges
1/4 cup chopped fresh parsley
1. Rinse lentils under cold water. Place in a large saucepan with water over medium and cook over medium heat 25 minutes. Add rice, salt and pepper. Reduce heat to low, cover and cook 20 minutes. Drain excess water. Set aside.
2. Heat oil in a medium skillet over medium-high heat. Add onions and sauté until golden brown. Stir half the onions into lentil mixture, reserving remaining half as garnish. Pour lentil mixture into a serving platter while hot and smooth top with the back of the spoon. Garnish sides of platter with lemon wedges to squeeze on top of each serving. Spoon remaining onions on top. Sprinkle parsley on top of just before serving. Serves 4.
Recipe by Kathleen Corey Rahme, Methuen, Mass.
Nutritional facts per serving: 444 calories, 8g fat, 0mg cholesterol, 610m sodium, 78g carbohydrates, 18g fiber, 17g protein
This recipe originally appeared as Lentil and Rice Salad on Relish.com
