I found this Lemon Lentil, and Rice Salad recipe in The Whole Life Nutrition Cookbook, by Alissa Segersten and Tom Malterre - this book has been a great source of inspiration for me. You can buy it here.
The recipe doesn't call for green peas, but I had them on hand so I tossed them in. I'm sure you could add any variety of fresh herbs, chopped vegetables, or even sprouts to this dish and it would only get better! This recipe makes 6 generous portions.
Lemon Lentil, and Rice Salad
- 6 cups water
- 1.5 cups french lentils, rinsed and drained
- 1 cup brown basmati rice
- 1 3/4 cup water
- 2 medium carrots, diced
- 1 pint cherry tomatoes
- 1 cup chopped fresh parsley
- 1 small bunch green onions, chopped
- 1/2 cup chopped fresh basil
- 6 tbsp fresh lemon juice
- 4 tbsp extra virgin olive oil
- 2 cloves garlic, crushed
- 2 tsp lemon zest
- 1 tbsp chopped fresh oregano
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
In a medium pot, place the 6 cups of water and the rinsed lentils. Bring to a boil, cover, reduce heat and simmer for about 20-25 minutes or until lentils are tender. Once the lentils are cooked, drain off the cooking liquid.
To make the rice, place the rice, water, and sea salt into a small pot. Bring to a boil then reduce heat to low and cook, covered, for about 45 minutes. Remove from heat and let stand at least 20 minutes.
Place lentils and rice in a large bowl and add carrots, tomatoes, olives, parsley, green onions, and basil. Mix together in a separate bowl the ingredients for the dressing, then pour over the lentil mixture. Toss to coat.