Fresh & easy, super filling salad filled with lentils, brown rice, and fresh veggies. Perfect use for garden vegetables!
Servings 6-8 servings
Author Melissa | Persnickety Plates
2cupscooked brown riceI use Trader Joe’s organic frozen brown rice & I love it
1cuplentilsrinsed & picked over
3small tomatoesI used brown tomatoes, diced
1medium english cucumberdiced
juice of 2 lemons
~ 2 Tablespoons extra virgin olive oil
salt and pepperto taste
handful ofreduced fat feta cheese, to taste
I love using Trader Joe’s frozen rice (it’s ready in 3 minutes), but if you’re using “real” rice, prepare that now.
In a medium saucepan, add one cup of lentils with four cups of water and a bay leaf. Cover and bring to a boil. Once boiling, reduce heat and boil uncovered for about 15 minutes until the lentils are tender but not falling apart.
While the lentils are cooking, dice up your cucumber and tomatoes.
Once done, drain your lentils and throw away the bay leaf.
In a large bowl, add your rice then top with the cooked lentils. Mix it up.
Top the lentil/rice mixture with the diced cucumbers and tomatoes and season with salt and pepper. Stir it all up.
Juice your lemons and pour over the top. Add your olive oil. (I always eyeball these steps – do it to taste). Stir it up and add more salt and pepper, if needed.
I like to let it sit for a little bit so the flavors really come together.
Top with a handful of feta cheese and serve. Enjoy!