Rice and Lentil Salad

Name: Rice and Lentil Salad
Prep time: PTM
Cook time: PTM

portion(s)

preparation

cooking

ingredients

Appetizers / side

This Rice and Lentil Salad, a main course or a quick lunch, at less than a dollar per serving!

Servings: 5
Preparation time: 10 minutes
Cooking time: 20 minutes
Cost per serving: 99¢
Storage: 3 days in the fridge. Can’t be frozen.
Kitchen tools: Measuring cups and spoons, cutting board, sharp knife, can opener, strainer, small pot, large bowl, whisk (or fork), spoon.
Reference: This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.

Ingredients

175 ml (¾ cup) uncooked rice (or 500 ml (2 cups) of leftover cooked rice)
2 garlic cloves, peeled and minced
20 ml (4 tsp) dried parsley
15 ml (1 tbsp) apple cider vinegar
15 ml (1 tbsp) mustard
30 ml (2 tbsp) canola oil
1 can (540 ml) lentils, drained and rinsed
3 celery sticks, finely chopped (about 375 ml (1½ cups))
250 ml (1 cup) raisins, chopped
250 ml (1 cup) cheddar cheese, diced
Salt and pepper to taste

Preparation

1. In a small pot, cook the rice as indicated on the package.

Tip: Use the cooking time to cut and measure the ingredients and go to step 2.

2. In a large bowl, prepare the dressing by combining the minced garlic, dried parsley, apple cider vinegar and mustard. Add the oil and mix with a whisk or a fork. Set aside.

3. When the rice is cooked, pour it into a strainer and run under cold water to cool it down.

4. Add the rice, lentils, celery, raisins and cheddar cheese cubes to the bowl containing the dressing. Add salt and pepper to taste. Mix and serve.