Lentil and Rice Salad

Teresa Blackburn
  • Yield: 4 servings


1cup lentils (brown)
4cups water
1cup rice (medium grain)
1teaspoon coarse salt
1teaspoon black pepper
2large yellow onions, chopped
2tablespoons extra-virgin olive oil
1whole lemon (cut in wedges)
1/4cup chopped fresh parsley


  1. Sort lentils and rinse under cold water. Cook lentils in 4 cups of cold water over medium heat  25 minutes. Add rice, salt, pepper, reduce heat to low, cover and cook  20 minutes more. Drain excess water. Set aside.
  2. Saute onions in oil over medium-high heat until golden brown. Stir half  the onions into lentil mixture, reserving remaining half as garnish. Pour lentil salad into a serving platter while hot and smooth over with the back of the spoon. Garnish sides of platter with lemon wedges to squeeze on top of each serving. Spoon remaining onions on top. Sprinkle parsley on top of the salad just before serving.

Nutritional Info *per serving

  • Calories 444
  • Fat 8g
  • Cholesterol mg
  • Sodium 610mg
  • Carbohydrate 78g
  • Fiber 18g
  • Protein 17g