Herbed Lentil Brown Rice Salad (Printable Version)
Protein-packed lentils and brown rice with fresh herbs in zesty lemon dressing
# What You'll Need:
→ Grains and Legumes
01 - 3/4 cup dried brown lentils, rinsed
02 - 3/4 cup brown rice
03 - 3 cups water for cooking rice
04 - 2 cups water for cooking lentils
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 small cucumber, diced
07 - 1/4 red onion, finely chopped
08 - 1/2 cup fresh parsley, chopped
09 - 1/4 cup fresh dill, chopped
10 - 1/4 cup fresh mint, chopped
→ Lemon Dressing
11 - 1/4 cup extra-virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 tablespoon red wine vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 garlic clove, minced
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
# How To Make:
01 - Place the rinsed lentils in a saucepan and cover with 2 cups water. Bring to a boil over high heat, then reduce to low heat and simmer for 20 to 25 minutes until just tender. Drain through a fine-mesh strainer and set aside to cool completely.
02 - Cook the brown rice in 3 cups water according to package instructions, approximately 30 to 35 minutes until tender. Drain any excess liquid and allow to cool completely.
03 - In a large mixing bowl, combine the cooled lentils, brown rice, halved cherry tomatoes, diced cucumber, chopped red onion, fresh parsley, dill, and mint. Toss gently to distribute ingredients evenly.
04 - In a small bowl, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. Whisk vigorously until the mixture is fully emulsified and slightly thickened.
05 - Pour the dressing evenly over the salad mixture. Toss gently to coat all ingredients thoroughly. Taste and adjust salt or pepper as needed. Serve chilled or at room temperature, garnished with additional fresh herbs if desired.
# Expert Advice:
01 -
- The combination of earthy lentils and fresh herbs creates layers of flavor that somehow taste even better the next day
- You can make it ahead and keep it in the fridge for those days when cooking feels like too much
02 -
- Letting the grains cool completely before mixing prevents the herbs from wilting and turning brown
- The salad needs at least 30 minutes in the refrigerator for the flavors to really marry together
03 -
- Rinse your lentils thoroughly before cooking to remove any debris and ensure even cooking
- Reserve a handful of fresh herbs to scatter on top right before serving for a restaurant-quality presentation