Description
This hearty lentil rice salad combines crispy lentils and chewy short-grain brown rice with crunchy bell peppers, red onion, juicy tomatoes and fresh parsley, all tossed in a creamy lemon-garlic dressing. Delicious served chilled, at room temperature or slightly warm. Vegan and gluten-free!
Ingredients
Units
Scale
For the salad
- 1 cup uncooked short-grain brown rice
- 1 (15-ounce) can black lentils, drained and rinsed
- 1 (15-ounce) can brown lentils, drained and rinsed
- 1 yellow bell pepper, finely diced
- 1 orange bell pepper, finely diced
- 1/2 medium red onion, finely diced
- 1 cup cherry or grape tomatoes, finely diced
- 1/2 cup fresh Italian flat-leaf parsley, finely diced
- 1/4 cup prepared Creamy Lemon-Garlic Dressing (below), plus more as needed
- Fine salt, to taste
For the Creamy Lemon-Garlic Dressing
- 1/4 cup extra-virgin olive oil
- Juice of 2 large, juicy lemons
- 2 tablespoons pure maple syrup
- 4 large garlic cloves
- 1 teaspoon fine salt
Instructions
For the dressing
- Add the lemon juice, maple syrup, garlic and salt to a tall glass jar or blending vessel.
- Begin blending with an immersion blender. Slowly drizzle in the olive oil while blending.
- Continue blending until the dressing is fully emulsified, smooth and creamy. If the dressing is not emulsifying as desired, refrigerate it for 1-2 hours and blend again.
For the salad
- Cook the short-grain brown rice according to package directions or in a rice cooker. Let it cool slightly, then transfer it to a large mixing bowl.
- Meanwhile, prepare the lentils using the crispy lentils method. Let them cool slightly.
- Finely dice the yellow bell pepper, orange bell pepper, red onion, tomatoes and parsley. I like to use a veggie chopper to speed up the process and make the veggies uniform.
- Add the crispy lentils, diced vegetables and parsley to the bowl with the rice.
- Pour 1/4 cup of the dressing over the salad and toss well to combine.
- Taste and add more dressing and/or salt as needed.
- Serve at room temperature, chilled or slightly warm.
Notes
- Dressing: The dressing recipe intentionally makes more than the 1/4 cup used in the salad. Add more to taste and save any extra for another salad. An immersion blender gives the creamiest, most emulsified result. A whisk or a tightly sealed mason jar shaken vigorously can also be used.
- Lentils: Canned lentils are used for convenience. Homemade cooked lentils also work. See how to cook green and brown lentils and how to cook black lentils.
- Rice: Short-grain brown rice is preferred for its chewy texture (and nutrients). Other rice varieties, including white rice, can be substituted.
- Vegetables: Red bell pepper can be used in place of yellow or orange. Chives or other fresh herbs can be used in addition to or in place of the parsley. A food chopper makes quick work of the small, even dice.
- Make ahead: The rice, crispy lentils, dressing and chopped vegetables can each be prepared ahead and stored separately, then combined when ready to serve.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dish, Side Dish
- Cuisine: American