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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: 


Wow! This is absolutely one of my new favorite recipes. It's wonderful! I used onion, garlic, carrots, yellow squash, fire roasted tomatoes, and a small can of mild chilli peppers; and I cut back to 1/3 cup of oil (and will probably cut back to 1/4 cup next time--and there will definitely be a next time). Delish!


Seriously, this dish is amazing! I had it at the Northeast Vegweb Potluck. After reading the recipe, I couldn't believe how easy it is! The flavors are out of this world!

Thanks, Dink, for posting LucidAnne's comments, I couldn't remember everything...and I think the pine nuts really add a wonderful texture and flavor...

I'm soooo making this this weekend.    :)


LucidAnne made this for the Northeast Vegweb potluck and it was the star of the show! Here are her comments:

"i went heavy on the cumin, chili powder and vinegar.
for veggies, i lightly sauteed carrots, zucchini, shrooms, gr. onion and added a can of fire roasted tomatoes and pine nuts at the end."



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