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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: 


mirrya1, my omni doesn't like tomato chunks either, so I understand. Puree would be great! If you do that, the tomato flavor will be more spread throughout, so maybe add to taste.

I'm gonna go have some of this leftovers for lunch right now!


Would blending the can of tomatoes with green chilis effect the recipe at all do you think?  I don't like tomato chunks in my food (wierd I know) and am thinking about taking this to my mom's for thanksgiving.


Oh LucidAnne, I need you to come to Boston and make this for me.

I specifically went out and bought fire-roasted tomatoes for this, only to get home and realize that what I actually purchased was fire-roasted peppers. I burnt the rice, didn't add enough veggies, and used schmancy vinegar that had a significantly stronger tartness factor than I realized....I'm a vegan disaster.

Veggies: parsnips, diced tomatoes, pine nuts (I know, not a veggie), shitake mushrooms, leeks, no zucchini  :-\


Ummmm....When I make this, it yields about 4-6 servings/cups. At least, I can eat a good sized portion for about 5 days in a row (yes, I have done this! Soo good!)  ;D  For veggie volume (to give you an idea), I used 1 small zucchini, 1 small yellow squash, 1/2 package of crimini mushrooms, and 2-3 whole scallions (chopped).

I didn't drain my tomatoes. I find that since I cut so far back on the oil, the tomato juice helps give it the right amount of moisture.


How many cups (or servings) of lentil rice salad would you say this makes in the end?
I know the optional veggies probably make a big difference.

I'm going to use the tomatoes for sure, do I drain them?


celt's right, you can cook your rice and lentils how you normallly do. cook until tender and if there is any unabsorbed water/broth, you can drain it a bit. i usually saute up a shallot, then toast my rice a bit and then add hot broth (or just bayleaf).
as for amounts, again, its pretty much up to you, but this recipe called for 6-8 oz.
the 2.5 cups of water suggestion is good just to make sure that the rice and lentils arent on the dry side. its better to be more "creamy" then, dry...b/c then you have to add alot of oil to make up for it.
i hope you like it.  :)
again, its pretty foolproof.


Moonshine -
I would say just cook your rice the way you usually do. I used short grain brown rice, but just because I like the small grains with the small French lentils I used. I did not drain my tomatoes, I think with less oil the tomato juice helps keep it "loose." I estimated and used one cup of French lentils (I'm sure any lentils will work) or 8 oz.

Hope this helps. Seriously, you will love this dish! It would be great on a camping trip cause it's good room temp or hot...but it would be sooooo comforting and satisfying heated up on a campfire!  ;D


So I noticed the recipe says to cook 1 cup br. rice in 2.5 cups water. I use way less water when I cook my brown rice (I use long grain) so is it okay if I do it my way? Or will that change the texture of the final dish?
Also, do you drain the juice out of the tomatoes or use the juice in the salad?
And the recipe calls for a 1/2 bag of lentils. I buy in bulk so would you guys estimate a half bag to be like a cup or so?
Thanks for your help, I really wanna try this recipe. I think it'll be really good to make a big batch of it for an upcoming camping trip:)


oh i'm soo glad you all liked it!!
you are right about the oil... i definately found that you could cut it way down, and if you do need extra moisture, you can add broth instead.

now im wondering if this dressing would be good in a lentil loaf or patty....hmmmm.  ::)


Ok, so I made this and I already knew it was going to be awesome, but I was still excited about it! I cut the oil back to 1/4 cup and used zucchini, yellow squash, baby bella mushrooms, scallions, pine nuts, and a can of plain diced fire roasted tomatoes. MMMMMMMMMMMM. This will become a staple! Thanks LucidAnne!!



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