Name: Lentil & Rice Salad
Yield: Serves 4
Ingredients: 2 large carrots, grated; ½ tsp ground cinnamon; 1 tsp ground cumin; 1 tsp olive oil; salt and pepper to taste; 1 Tbsp chopped fresh coriander, plus extra for garnishing; ½ onion, finely chopped; 2 Tbsp Greek yoghurt; ¾ cup brown rice; 1 × 410 g can lentils, drained; 4-cm length cucumber, diced; 2½ cups water

Preparation info

Serves
4

Difficulty
Easy

Appears in

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
2½ cups water
½ onion, finely

Method

In a saucepan, cover the rice with the water, bring to the boil and cook until softened. Drain and set aside.
Gently fry the onion in the olive oil, stir in the cinnamon and cumin and cook until the onion is translucent.
Combine the rice, lentils and onion mixture.
Add the cucumber, carrots, yoghurt and coriander, and mix well.
Sea

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Lentil & Rice Salad

Ingredients

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