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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Ingredients
- 1/2 cup green lentils
- 1/2 cup brown rice
- 2 large carrots, cut on the bias (or just plain sliced)
- 2 radishes, sliced thin
- 2 ribs celery, sliced thin
- 1/4 cup currants
- 1/4 cup walnuts, chopped
- 4 cups mixed greens, washed and dried
Instructions
- 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.
- 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
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!
@genac – Love the suggestions! Lemon basil and crushed red pepper are a great combo idea.