Lentil Rice Salad
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
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.
SO HOW'D IT GO?
I was expecting this to be just alright, but it was AMAZING.
I substituted rosemary for oregano, rice vinegar for red wine vinegar, and only used 1/2 cup of olive oil. And it was soooooo good and flavorful. Definitely one of my favorite new recipes.
I ate it hot and it was great, but I'm curious to see how it tastes cold since apparently that's better.
Soooooo good!! =D
This is so good!! My first time cooking lentils. I used 1/4 olive oil and 2 Tablespoons balasamic vinegar and the dressing was still delicious. Thanks for posting!
I just got done making this and it looked so good that I had to try it befroe it was even cooled down. It is so good! I used the tomatoes and I am really into spice, so I used jalapeno tomatoes and added cayenne pepper. Next time I will cut the recipe in half. I am the only one eating this and it made a lot! Happy eating everyone.
I attempted to make this without majority of the ingrediants. First problem I don't know how long to cook lentils until they are done so the lentils were crunchy. I attempted to cook rice and then I was like screw it I'm just gonna start throwing things into the pot. I added some of the lentils to the rice then added whatever spices I had. I added sprinkles of sage, cumin, cayanne, garlic powder, salt and pepper. I was also cooking with "creamed" corn and had some leftover batter so I threw that in, I added canned tomato sauce because I didn't have paste. I also add some shredded "cheese" and raw sweet onion (I didn't feel like sauteeing the onion). I think that's about it...I also added some hot sauce to give it a little kick. I have no idea what you would eat this with, but I am going to eat it with my "creamed" corn fritters.
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
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.
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!
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!
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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