French Green Lentil, Brown Rice, Tomato and Feta Salad
Credit to formerchef.com
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 cups
Serving Size: 1 cup
Recipe for French Green Lentil and Brown Rice Salad with Tomatoes and Feta. Can easily be made vegan by removing cheese.
Feel free to substitute other grains for the brown rice in the salad, like quinoa, rye, barley, or wheat berries.
Ingredients
1 cup French green lentils (uncooked, rinsed)
2 (rice) cups brown rice (uncooked)
1/2 large yellow onion, diced small
1 clove garlic, minced
2 cups vegetable stock
1 Tbsp olive oil
2 stalks celery, diced small
1/2 bunch fresh Italian (flat leaf) parsley, de-stemmed and chopped
1/2 red (or yellow) bell pepper
1 cup diced tomato
3 oz feta cheese, crumbled
2 oz extra virgin olive oil
1 oz white wine vinegar
salt and pepper
Instructions
Cook the brown rice in a rice cooker or stove top in a pot. When done, spread on a sheet pan to cool.
Cook the lentils while the brown rice is cooking. Heat a medium sized sauce pot and add the tablespoon of oil. Add the onion and saute until soft, but not colored. Add the garlic and saute 1 minute longer.
Add the rinsed lentils, stir, add the vegetable stock. Bring to a simmer and reduce to low. Cook the lentils until tender, about 40 minutes. Most of the liquid should have evaporated. Spread on a sheet pan to cool.
Dice the celery, bell pepper, and tomato and place in a large mixing bowl. Chop the parsley and add to the bowl. Add the cooled lentils and rice to the bowl.
Whisk together the olive oil and vinegar in a small bowl and season with salt and pepper (about 1/2 tsp each to start). Pour over the salad and gently mix. Fold in the crumbled cheese.
Notes
The lentils yield 2 cups cooked and the brown rice yields 3 cups cooked, so if you already have the items cooked, those are the amounts you can start within the salad.
