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    Home » Recipe

    Lentil and Brown Rice Salad

    Jun 27, 2012 · by Katie Koteen · Modified: Aug 25, 2022

    Jump to Recipe·Leave a Review

    There's a little bakery in my neighborhood that has these fantastic little salads for takeout. The lentils and rice make for a hearty and satisfying lunch. I like to use French green lentils, because they hold their shape nicely, but any lentil will do fine.

     

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    Lentil and Brown Rice Salad

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    • Author: Well Vegan
    • Prep Time: 10 mins
    • Cook Time: 40 mins
    • Total Time: 50 minutes
    • Yield: 2 servings 1x
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    Ingredients

    Scale
    • ½ cup green lentils
    • ½ cup brown rice
    • 2 large carrots, cut on the bias (or just plain sliced)
    • 2 radishes, sliced thin
    • 2 ribs celery, sliced thin
    • ¼ cup currants
    • ¼ cup walnuts, chopped
    • 4 cups mixed greens, washed and dried

    Instructions

    1. Cook rice and lentils according to package directions. Set aside to cool. While the rice and lentils are cooking, prep the rest of your ingredients.
    2. Assemble all ingredients in a large bowl, toss and serve.


    Nutrition

    • Serving Size: 2
    • Calories: 491
    • Sugar: 7
    • Sodium: 109
    • Fat: 10
    • Carbohydrates: 79
    • Fiber: 22
    • Protein: 22
    • Cholesterol: 0

     

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    1. genac

      June 25, 2013 at 11:25 pm

      My disclaimer: Recipes are suggestions! We enjoyed this recipe tremendously but made few tweaks. It's summer and the veggies are awesome so I added fresh tomato, cuke, yellow squash, lemon basil, a dash crushed red pepper, and a splash of homemade vinaigrette.

      We are transitioning from vegetarian to vegan and have enjoyed your website tremendously! Thanks!

      Reply
      • Well Vegan

        June 26, 2013 at 2:34 am

        @genac - Love the suggestions! Lemon basil and crushed red pepper are a great combo idea.

        Reply

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