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The rice salad in a salad bowl topped with fresh herbs and lemon slices.
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Lentil and rice salad
Prep Time
10 mins
Total Time
15 mins
 

This Lentil and rice salad is fresh and satisfying. Fast and easy to make with fluffy basmati rice, canned lentils, crunchy vegetables, and a bright lemon vinaigrette. Great for meal prep and packed lunches!

Servings: 4 servings
Author: Helena
Ingredients
  • 3 cups basmati rice, cooked and cooled (1 cup uncooked)
  • 1 (14 ounce / 400g) canned green or brown lentils, drained and rinsed
  • 1 red bell pepper, chopped
  • 1 large carrot, peeled and grated
  • 1 celery stalk, chopped
  • 2 green onions, sliced
  • ½ cup fresh parsley, chopped
  • ¼ cup seeds (pumpkin, sunflower or a mix of seeds)
Lemon vinaigrette
  • ¼ cup extra virgin olive oil
  • 1 lemon, juiced
  • 1 tablespoon maple syrup
  • 1 garlic clove, minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon Italian seasoning
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
Instructions

  1. Chop the veggies and grate the carrot. Drain and rinse the lentils.

  2. Stir together all the ingredients for the lemon vinaigrette in a large salad bowl.

  3. Add all the rice, lentils, chopped veggies, seeds and parsley to the bowl with the vinaigrette.

  4. Toss everything together to coat with the dressing. Taste and season with more salt and pepper. Let the salad sit for at least 30 minutes before serving so the flavors have time to develop.