Curried lentil and rice salad Recipe
A flavourful, curried lentil and rice salad for healthy conscious cooks.
Ingredients
- 1 cup (250 ml) uncooked lentils or 1 -19 oz can lentils (drained)
- 1 cup (250 ml) uncooked long-grain rice (I use Uncle Ben's)
- 2 roasted red peppers, cut into strips
- 1/2 cup (120 ml) green onions, thinly sliced (about 4)
- 6 dried apricots, cut into strips
- 1 cup (250 ml) fresh coriander, coarsely chopped
- 2 tbsp (30 ml) freshly squeezed lemon juice
- 2 tbsp (30 ml) balsamic vinegar
- 1 tsp (15 ml) liquid honey
- 1 1/2 tsp (7 ml) curry powder (or more if you love curry)
- 1/2 tsp (2ml) cumin, ground
- 1/4 cup (50 ml) olive oil
- Salt and freshly ground black pepper.
Directions
- Bring a large saucepan of salted water to a boil. If using uncooked lentils, add lentils and boil gently, uncovered for 5 minutes. Stir in rice and boil, uncovered, until tender about 25 minutes. Drain well. If using canned lentils, rinse and drain before using, no need to cook them again. Place the lentils and rice in a large bowl. Stir in red peppers, onions, apricots, coriander. In a small bowl, whisk lemon juice with vinegar, honey, spices and oil. Toss with lentil/rice mixture. Add salt and pepper. Serve immediately or refrigerate up to 2 days before serving. Excellent with a beef or pork roast. Makes 6 cups or 6 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 6 servings | |
| Calories 391 | |
| Calories from Fat 96 | 25% |
| Total Fat 10.98g | 14% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 727mg | 21% |
| Total Carbs 64.5g | 17% |
| Dietary Fiber 18.3g | 61% |
| Sugars 8.59g | 6% |
| Protein 13.82g | 22% |
