Inspired by Bella’s lentil salad, I decided to make my own version. I love lentils because they cook up quickly, unlike other legumes, and they transition beautifully from season to season. For this recipe, I basically followed Bella’s method, but I mixed up some of the flavorings to make it more of an earthy, spicy dish. I also used japonica black rice instead of brown, but you could use any type of rice you like. The wonderful thing about this salad is that you can play with flavor combinations to give this dish variety. You can also eat it hot or cold so it’s a perfect summer/winter food.
rice (1 cup or enough for 1-2 persons)
dry lentils-1/2 cup to 1 cup (rinsed and drained)
handful of baby carrots chopped
1 clove garlic chopped fine
1 small onion chopped VERY fine
2 veggie bouillon cubes (these are easier than measuring out broth/stock)
Seasonings: salt, pepper, cumin, coriander, chipotle pepper, curry ( you could use anything you like)
Directions: Cook rice per directions on stove with 1 bouillon cube in water for seasoning. While rice is cooking, boil lentils on stove in a small pot with just enough water to cover, add bouillon cube to water. Cook until lentils are tender drain and let cool. In a pan, saute garlic, onion, carrots with a splash of evoo, salt and pepper to taste. Combine all ingredients in saute pan with spices. Serve hot or cold. Garnish with fresh lemon zest and parmesean cheese.
Feel free to get creative with this dish. Use any veggies you like-mushrooms, shallots, asparagus, or maybe even throw in some tofu for protein. You could also add fresh herbs like thyme and rosemary. There are endless possibilities with this dish.
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