Rice and Lentil Salad
This Rice and Lentil Salad, a main course or a quick lunch, at less than a dollar per serving!
Preparation
10 minutes
Cooking
20 minutes
Portions
5
Food storage
3 days in the fridge. Can’t be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
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
- 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.
- 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.
- When the rice is cooked, pour it into a strainer and run under cold water to cool it down.
- 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.
