Open pantry.Â Hmm. I have rice.Â I have lentils.Â I haven’t made either in a long time.
That’s basically how this side dish was born.Â I figured the two would go well together and a quick search online found a handful of recipes using the two.Â I didn’t have all of the ingredients to follow one particular recipe all the way through so I created one of my own using what I had in my home.Â If you try it, please let me know what you think.
Rice and Lentil Salad
1 cup uncooked long grain rice (I used a Texmati Brown and Red Rice blend)
1 cup lentils
1 carrot, diced
1/2 red onion, diced
2 tbsp oil
2 tbsp red-wine vinegar
juice of half a lemon
1 tbsp Dijon mustard
1Â tsp smoked paprika
salt and pepper to taste
Cook rice according to package directions (In my case, I used 1 cup uncooked rice, 3 cups water, 1 tsp butter, 1/2 tsp salt.Â Combine, bring to a boil, then reduce heat and simmer, covered, for about 45 minutes until water is absorbed, stirring occasionally.)
Simmer lentils in about 3-4 cups of water for about 15-20 minutes until they are just tender.
Transfer both rice and lentils to a bowl.Â Add the diced carrot and onions and stir to combine.Â Let the dish sit to cool a little while you prepare the dressing.
Whisk together the oil, vinegar, mustard, lemon juice, paprika and salt and pepper in a small bowl.Â Â Pour the dressing over the rice and lentils.Â Stir to combine.Â Serve at room temperature or refrigerate and serve cold.