1 Video | Photo: Lentil and Rice Salad Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil, plus 3 tablespoons
- 1 carrot, peeled and finely diced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 1/4 cups dried green lentils
- 2 1/2 cups chicken broth, plus 2 cups
- 1 bay leaf
- 1 cup long-grain white rice
- 1/2 cup pitted kalamata olives, coarsely chopped
- 1/2 cup chopped fresh Italian parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons finely grated lemon peel
- Salt and freshly ground black pepper
Directions
Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.
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By disturbedme
on November 28, 2011
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I made this tonight.
I really like it. It's tasty. But the rice and lentils did need cooked longer than the time stated on the recipe. It took my lentils and rice about 35 or so minutes until tender and done cooking. Also, like someone else mentioned, I only used two cups of chicken broth for the lentils. Any more than that, and I definitely would have had a lot of leftover broth to drain out (and that would have been a waste.
I do feel like it needed more salt and will add more during cooking next time I make it.
And I love olives, especially kalamata. I feel like without them, the dish wouldn't be as good as it is. I also added a few big squirts of lemon juice -- not lemon peel.
But this was tasty and I will definitely make it again sometime.
By mefogg
on November 05, 2011
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Such a tasty and healthy recipe! Next time I would probably make this with brown rice and possibly add a little of the lemon juice, but it was very tasty and yielded quite a lot!
By millersatthefarm
Navarre, OH
on September 04, 2011
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This was an excellent dish and it had a bonus? I seasoned the lentils as they cooked in the chicken stock, reserved it after I drained it and had an amazing lentil broth! Bonus!
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