Rice lentil salad recipe

Rice Lentil Salad Recipe


Christine Coughlin


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I’m 100% a sweet over a savoury girl, so I guarantee this Rice Lentil Salad recipe is amazing for me to share! It was passed on to me by an old co-worker, and every time I make it, someone asks for the recipe. So you’ll want to save this one to use on repeat.

Rice lentil salad recipe

Rice Lentil Salad Recipe Ingredients

  • 1 cup of green or brown lentils (canned)
  • 1 cup of basmati or other long-grain white rice
  • 1 1/3 cups of chopped red peppers
  • 1 cup of chopped feta cheese
  • 2/3 cup of toasted pine nuts
  • 1/2 cup chopped fresh parsley
  • 1/2 cup extra-virgin olive oil
  • 4 tbsp of red wine vinegar
  • 1 large or 2 small cloves of garlic, minced
  • 1 tsp dried mint
  • 1/2 tsp ground coriander
  • 1/2 each salt and pepper

Rice Lentil Salad Method

  1. Cook rice and leave to cool.
  2. Add strained lentils, peppers, toasted pine nuts and feta (reserve some of the feta) once the rice has cooled.
  3. Whisk the parsley, olive oil, vinegar, garlic, mint, coriander, salt and pepper in a small bowl.
  4. Pour the dressing over the rice lentil salad and toss gently.
  5. Sprinkle the reserved feta on top of the salad.

(Make-ahead: Refrigerate in an airtight container for up to 2 days.)



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