Lentil & Rice Salad

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

All Sorts of Healthy Dishes

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

  • About

THIS IS A HEARTY AND HEALTHY CARBOHYDRATE SIDE DISH. THE BROWN RICE IS HIGHLY NUTRITIOUS AS IT CONTAINS PROTEINS, IS LOW IN FAT AND RICH IN MINERALS (UNLIKE WHITE RICE). THE GREEK YOGHURT IS FRAGRANTLY FLAVOURED WITH SPICES WHILE THE CORIANDER ADDS THE FINAL TOUCH.

Ingredients

  • ¾ cup brown rice
  • cups water
  • ½ onion, finely chopped
  • 1 tsp olive oil
  • ½ tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 × 410 g can lentils, drained
  • 4-cm length cucumber, diced
  • 2 large carrots, grated
  • 2 Tbsp Greek yoghurt
  • 1 Tbsp chopped fresh coriander, plus extra for garnishing
  • salt and pepper to taste

Method

  1. In a saucepan, cover the rice with the water, bring to the boil and cook until softened. Drain and set aside.
  2. Gently fry the onion in the olive oil, stir in the cinnamon and cumin and cook until the onion is translucent.
  3. Combine the rice, lentils and onion mixture.
  4. Add the cucumber, carrots, yoghurt and coriander, and mix well.
  5. Season with salt and pepper.
  6. Garnish with coriander.