Invincible Muffin » Recipes » Salads

Herb-Scented Lentil and Rice Salad

(Vegetarian Rice Cuisine)

*Tomato note: If you make this hoping to have leftovers, I suggest keeping the tomatoes out of the salad and adding the chopped tomato to each serving when served. I find that chopped tomatoes kept overnight in a refrigerator can get unappetizing.

Place water and lentils in a saucepan. Bring water to a boil then reduce heat to low and cook lentils for about 45 minutes or until tender. Drain any excess water and allow lentils to cool to room temperature.

In a large mixing bowl mix together the dressing ingredients: olive oil, lemon juice, mustard, garlic, parsley. cumin, salt, and cayenne pepper. Blend in the lentils, rice, tomatoes, scallions, bell pepper, carrot, and green herbs.

Chill for at least one hour before serving to allow the flavors to mingle.

Back to the Secret Underground Vegetarian Recipe Bunker
Back to Invincible Muffin's Main Page