Lentil and rice salad with tomatoes and cucumber
This Lentil and Rice Salad combines protein-rich lentils and fluffy rice with fresh vegetables like cherry tomatoes and cucumber, dressed in a zesty lemon and olive oil vinaigrette. It's an ideal dish for a light lunch or hearty side, perfect for warm weather.
Cook time 20 min
Prep time 10 min
Ingredients:
1/4 cup lentils3 tbsp olive oil
1/2 tsp salt
1.50 cups water
2 tbsp lemon juice
1/4 cup dill
1 cup cherry tomatoes
1/4 cup fresh parsley
1/2 cucumber
1 cup white rice
4 onions
This vibrant and refreshing Lentil and Rice Salad with Tomatoes and Cucumber is the perfect dish for a light lunch or a hearty side. Packed with protein-rich lentils, fresh vegetables, and zesty lemon, it's both nutritious and delicious. The fresh herbs elevate the flavors, making every bite a delight.
Instructions:
- Rinse the lentils under cold water.
- Place lentils in a small saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until tender but not mushy.
- Drain and set aside.
- Rinse the white rice under cold water.
- Combine the rice and 1.5 cups of water in a medium-sized saucepan. Bring to a boil, then cover, reduce the heat to low, and simmer for about 15 minutes, or until the water is absorbed and the rice is tender.
- Remove from heat and let it sit, covered, for another 10 minutes. Fluff with a fork and set aside to cool.
- Quarter the cherry tomatoes.
- Dice the cucumber.
- Chop the fresh dill and parsley.
- Slice the green onions finely.
- In a large mixing bowl, combine the cooked lentils, rice, cherry tomatoes, cucumber, chopped dill, parsley, and sliced green onions.
- In a small bowl, whisk together 3 tbsp of olive oil, 2 tbsp of lemon juice, and 1/2 tsp of salt.
- Pour the lemony dressing over the lentil and rice mixture.
- Toss gently to ensure all ingredients are well combined and evenly coated with the dressing.
- Transfer the salad to a serving bowl or platter.
- Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.
- Garnish with additional fresh herbs if desired, and enjoy your refreshing and nutritious Lentil and Rice Salad!
This Lentil and Rice Salad offers a beautiful medley of textures and flavors that will brighten up any meal. It's easy to prepare and packed with nutrients, making it ideal for a healthy and satisfying dish. Enjoy it fresh for the best taste experience, and savor the harmony of lemon, herbs, and vegetables.
Lentil and rice salad with tomatoes and cucumber FAQ:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as the dressing may cause the ingredients to separate.
Yes, you can prepare the salad up to a day in advance. However, add the dressing just before serving to keep the ingredients fresh and prevent sogginess.
You can substitute lentils with canned chickpeas or kidney beans for a similar texture and protein content. Rinse and drain if using canned options.
Lentils should be tender but still hold their shape. They typically take 20-25 minutes to cook. Test for doneness by tasting; they should not be mushy.
Yes, you can use brown rice or quinoa as alternatives. Just adjust the cooking time according to the type of grain used, as it may vary.
Tips:
- Rinse the lentils thoroughly before cooking to remove any dirt or debris.
- Cook the lentils and rice separately to ensure each is perfectly done.
- Let the rice and lentils cool down to room temperature before mixing with the other ingredients to maintain the salad's freshness.
- Add the lemon juice and olive oil gradually, tasting as you go, to achieve your desired level of acidity.
- For added flavor, consider roasting the cherry tomatoes slightly before adding them to the salad.
- Mix half the herbs into the salad for flavor and use the other half as a garnish for a fresh, vibrant presentation.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 7g
Carbohydrates 50g
Fiber 2.95g
Sugar 3.00g
Fat 11g
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