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Lentil Rice Salad

What you need: 

8 ounces lentils
2 cups veggie broth or 2 bay leaves and water
1 cup brown rice
optional: slightly cooked veggies such as carrots, zucchini, onion, celery, etc.
optional: 1 can diced tomatoes w/ green chilis

Chili Dressing: (can adjust heat levels if you like it spicy!)
3/4 cup olive oil
1/4 cup red wine vinegar
1 clove minced garlic
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon oregano
1/4 teaspoon cumin dash pepper

What you do: 

Cook lentils in broth or water. Drain off any extra that is not absorbed.

In a separate pot, cook brown rice in 2 1/2 cup liquid. Cool each, and mix with optional veggies (its nice when they are grilled).

Mix Chili Dressing ingredients well.

Combine rice, lentils and veggie mix with the chili dressing. This is one that gets better as it sits. Serve cold or slightly warmed.

Recipe Category: 

SO HOW'D IT GO?

So fast, simple, and yummy!  Threw together the bare-bones, no veggies and unaltered version, and with appointment time nearing, ate it fresh out of the pot, but it's great!  Served it to two hardcore omnivores walking in my door (one even brought McDonald's...shudder...), but they both liked it as well.  I did chop up a stray raw tomato on my counter and throw it in my bowl, leave a little of the dressing out, and had to strain my cooked lentils but for as fast and easy as this is, it will definitely be in heavy rotation on my cooking list.  Thanks!

PS In the past i've had bad experiences with cumin, and i was nervous using it here, but with the combo of flavors it's awesome.
xoxoC

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this stuff is flippin awesome! i can't really say anything bad about lentils in the first place (BIG fan), but this really made my day....its not the soupy stuff....its a whole new ball game! i added Mrs. Dash Southwest Chipotle seasoning instead of the chili powder, but i'll go ahead and put the chili powder on my grocery list. Couldn't really tell a difference though.

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so I know I've already reviewed this, but I just made it again (kind of) and wanted to say how forgiving the recipe is.

I wanted to make a batch to take into work each day for my lunch, but I couldn't find any green or brown lentils anywhere, so used red...which I've only ever used to make Dahl recipes or to thicken soups.  I cooked the lentils for maybe 10mins - so they weren't too mushy and so they still have a bit of texture.

I also used white rice because that's all I've got.  And finally I used plain old white vinegar because I forgot this recipe called for vinegar and so didn't buy any balsamic/apple cider/red wine vinegar.

So even with all my subs and less good ingredients it has still come out super tasty.  Fantastic!

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Ah!  I just made this and it's wonderful!  I doubled it, kinda - my lentil to brown rice ratio is way off I think - you can barely tell there's any rice in it all, but who cares?  I  used 2 small zucchinis, half a red onion, 2 carrots, a red pepper and half a bag of frozen peas.  I'm taking it to the in-laws tomorrow, so I'm excited to see how much better it gets by then....but I really wanna eat it right now!

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I can't believe I forgot to review this.  Vegansapien recommended this recipe to me and I loved it.  I have made it about 7 or eight times since then (early December).  It is so so so good.

I have never used the canned tomatoes, instead used passata and a dash of cayenne.  I also used less olive oil and vinegar (maybe about a third of the amount of each).  Oh yeah, and it seems to work with different vinegars.  I have made it with balsamic vinegar and it was fine and then with apple cider vinegar and again it was fine - TBH I couldn't tell much difference.

I have also used quinoa instead of rice, as recommended by dalveg and that was great too.

I have used a variety of different veggies in this recipe - various combinations of: carrots, onions, mushrooms, sweetcorn, bell pepper, red onions, peas, spinach.  Anything is good really!

It also keeps really really well.  As mentioned it is better after it has been siting for a bit - even a few days later is good.

Overall a fantastic recipe that I will make again and again and again.  Absolutely a keeper.

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Wow, yummy!  I'm not even much of a lentil fan, but had bought some pre-cooked from Trader Joe's (produce section) and thought this would be a great way to use them.  I have a hard time cooking rice right, so I also bought a tub of pre-cooked brown rice from Trader Joe's (rice section).  These packages were the equivalent of about 2.5 cups of cooked lentils and about 1.5 cups of cooked brown rice.  I sauteed/steamed 1/2 onion, 3/4 cups diced carrot and a zucchini quartered and chopped.  I cut the oil back to 1/2 cup and feel it definitely could have used even less (like 1/4 cup).  I cut the vinegar back to 2 Tbs and used Balsamic because it's what I had, and about 1/2 tsp garlic powder because I didn't have fresh.  I also skipped the tomatoes.  I've been eating it warm/room temp... can't wait to try it cold tomorrow.

Your memory lives on, LA.  Thanks for a wonderful recipe.

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Well now I know what all the fuss is about  ;) This salad is awesome  ;)b
I followed it exactly except I can't buy canned tomato with green chili so I added 1/4 tsp. Cayenne to the recipe & it gave the perfect little nip. Also, I cut back the olive oil to 1/4 cup.
Tess was on my mind quite a bit this afternoon  :)>>>

Because I am tracking my nutritional intake, I calculated the nutritional information of this recipe, the way I made it. Here it is,

Nutrition Facts

LucidAnne's Lentil Rice Salad (vegweb recipe)

  Serving Size: 1 serving = 1 cup

Amount Per Serving
  Calories 181.0
  Total Fat 9.7 g
      Saturated Fat 1.3 g
      Polyunsaturated Fat 1.0 g
      Monounsaturated Fat 6.8 g
  Cholesterol 0.0 mg
  Sodium 374.5 mg
  Potassium 315.9 mg
  Total Carbohydrate 20.0 g
      Dietary Fiber 4.5 g
      Sugars 2.1 g
  Protein 4.6 g
  Vitamin A 36.8 %
  Vitamin B-12 0.0 %
  Vitamin B-6 10.7 %
  Vitamin C 11.4 %
  Vitamin D 0.0 %
  Vitamin E 6.8 %
  Calcium 3.9 %
  Copper 7.9 %
  Folate 17.9 %
  Iron 12.3 %
  Magnesium 9.1 %
  Manganese 32.2 %
  Niacin 6.3 %
  Pantothenic Acid    4.6 %
  Phosphorus    10.8 %
  Riboflavin 3.7 %
  Selenium 2.0 %
  Thiamin 8.5 %
  Zinc 5.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Do you think that a wild rice blend would work good in this recipe?
LA's Lentil & Rice Salad recipe is finally on my to do list. I feel bad that I haven't made it before now.

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This certainly is good! I had to substitute commercially-prepared harissa for chili powder because I don't have any; but it worked well. I dressed the salad while it was still warm, and it tasted nice, but the next day when it was well chilled it simply sang on the plate! Using brown rice means it stands well without getting soggy and adds to the flavour. I used onion, carrot, celery and zucchini as my veg, chopped small and sauteed. So delicious, I know this is going to be a go-to recipe for potlucks and summer meals.

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Not too bad at all. I was not as impressed with this recipe as some of the other reviewers, but that may very well be due to my own alterations. Instead of oil, I used 3/4 cup of an oil substitute I found on Fat Free Vegan's website (http://www.fatfreevegan.com/dressings/no-oil.shtml). I think next time I might go ahead and use a reduced amount of oil or a different oil substitute, as the one tablespoon of dried basil in the no-oil recipe seemed a bit excessive and overpowered the other flavors that were highlighted in this salad. That's my own fault though!

Despite the extra basily-ness, the salad turned out pretty delish. I think I may also try playing with the rice to lentil ratio. There was definitely more rice than lentils, and I wonder how it would taste the other way around. I'll have to see next time.

Very good, flexible recipe. Thanks to the poster for sharing!  ;)b

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