Rice Salad with Lentils
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g jasmine rice, basmati, wild or parboiled rice or a mix thereof
- 200 g lentils, reen, unpeeled
- 1 kg tomato (s), sun-ripened, fresh, colorful
- 3 shallot (s)
- some stalks parsley
- some stalks coriander green
- Chilli flakes
- Cumin powder
- sea-salt
- 0.5 ½ cup olive oil
- Lemon juice, fresher
- 4 large pita bread (s)
- Olive oil for brushing on
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Cook your favorite rice according to the instructions on the packet, drain and let cool.
- Also cook the lentils without salt according to the package instructions, drain and let cool.
- In the meantime, clean and dice the tomatoes. Finely chop the shallots, parsley and coriander.
- Put the rice, lentils, tomatoes, shallots, parsley, coriander and olive oil in a large salad bowl and season to taste with chilli, cumin powder, sea salt and lemon juice.
- Brush the pita bread on both sides with a little oil and toast in the preheated oven at 200 ° C for about 8 minutes. Rub the flatbreads with a clove of garlic and serve immediately with the rice salad.
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