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Lentil Rice Salad

What you need: 

8 ounces lentils
2 cups veggie broth or 2 bay leaves and water
1 cup brown rice
optional: slightly cooked veggies such as carrots, zucchini, onion, celery, etc.
optional: 1 can diced tomatoes w/ green chilis

Chili Dressing: (can adjust heat levels if you like it spicy!)
3/4 cup olive oil
1/4 cup red wine vinegar
1 clove minced garlic
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon oregano
1/4 teaspoon cumin dash pepper

What you do: 

Cook lentils in broth or water. Drain off any extra that is not absorbed.

In a separate pot, cook brown rice in 2 1/2 cup liquid. Cool each, and mix with optional veggies (its nice when they are grilled).

Mix Chili Dressing ingredients well.

Combine rice, lentils and veggie mix with the chili dressing. This is one that gets better as it sits. Serve cold or slightly warmed.

Recipe Category: 


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I was expecting this to be just alright, but it was AMAZING.

I substituted rosemary for oregano, rice vinegar for red wine vinegar, and only used 1/2 cup of olive oil. And it was soooooo good and flavorful. Definitely one of my favorite new recipes.

I ate it hot and it was great, but I'm curious to see how it tastes cold since apparently that's better.


Soooooo good!! =D


This is so good!! My first time cooking lentils. I used 1/4 olive oil and 2 Tablespoons balasamic vinegar and the dressing was still delicious. Thanks for posting!


I just got done making this and it looked so good that I had to try it befroe it was even cooled down. It is so good! I used the tomatoes and I am really into spice, so I used jalapeno tomatoes and added cayenne pepper. Next time I will cut the recipe in half. I am the only one eating this and it made a lot! Happy eating everyone.


I attempted to make this without majority of the ingrediants. First problem I don't know how long to cook lentils until they are done so the lentils were crunchy. I attempted to cook rice and then I was like screw it I'm just gonna start throwing things into the pot. I added some of the lentils to the rice then added whatever spices I had. I added sprinkles of sage, cumin, cayanne, garlic powder, salt and pepper. I was also cooking with "creamed" corn and had some leftover batter so I threw that in, I added canned tomato sauce because I didn't have paste. I also add some shredded "cheese" and raw sweet onion (I didn't feel like sauteeing the onion). I think that's about it...I also added some hot sauce to give it a little kick. I have no idea what you would eat this with, but I am going to eat it with my "creamed" corn fritters.



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