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Warm Lentil and Rice Salad

September 3, 2009

I got this original recipe from Vegetarian Times. It is good, but my simple variation is better. This is it: add chutney. It takes this moderate vegan dish to a whole new level of superior vegan goodness. (Especially important for those of us who aren’t actually vegan!)

Plus, leftovers are terrific for lunches. Simply place the lentil/rice mixture at the bottom of a lunch container, add several spoonfuls of chutney and a little dressing, and top it with lettuce. Because the damp food is beneath, the lettuce won’t wilt. You’ll feel like a healthy genius.

Warm Lentil and Rice Salad

Lentils & Rice

2 T. olive oil

1 small onion, finely chopped (1 C.)

1 t. cumin

1 C. lentils (green french, normal brown, or red lentils all work)

1/2 C. white basmati rice

3/4 lb. lettuce–bitter lettuces stand up well, but any type will do

Balsamic Dressing

3 T. olive oil

1 T. balsamic vinegar

1 clove garlic, minced (1 t.)

1/2 t. dry mustard

Chutney, optional but highly recommended

To make lentils: Heat olive oil in a large skillet over medium heat. Add onion and saute’ 5-7 minutes, or until soft. Stir in cumin and cook 1 minute more, or until fragrant. Stir in lentils, rice, and 2 1/2 C. water. Season with salt and pepper, cover, and bring to a boil. Reduce heat to medium, and simmer 25 minutes, or until lentils and rice are tender. Season with salt and pepper once more (or not).

To make dressing: Add all ingredients to a jar with a lid. Shake well. Season with salt and pepper.

To serve immediately: On individual dishes, place lettuce. Top with lentils, dressing, and chutney.

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