Rice and Lentil Salad

Renee made this for dinner and I’m a convert. Lentils have always been a problem for me (a bit too close to the hated beans) but when they’re cooked right they have a firm texture and are soft to bite into. These ones add a little peppery taste that is amazing. This is simple and delicious and you can change it up to suit your mood and what’s in the fridge. The rice and lentils are filling and the flavours of the pine nuts with sun dried tomatoes, the feta and the apple cider vinegar are incredible. Make this now. You won’t be disappointed.


1/2 cup white long grain rice
1/2 green lentils
1/3 cup sun dried tomatoes drained (set aside 1tablespoon oil)
1/3 cup Feta cheese
1/3 cup toasted pine nuts
1 Clove of garlic minced
1 tablespoon of sun dried tomato oil
2 tablespoons apple cider vinegar
1 tablespoon dried oregano
Salt and pepper

Cook the lentils and rice according to the directions or to your own taste.
Toast the pine nuts by putting them in a fry pan on a medium heat and keep them moving. They will toast quickly and burn quicker.
Chop up the garlic and the sun dried tomatoes and add to the oil, vinegar and oregano
Mix everything together and eat it!

If you have any suggestions for substitutes send them along and I’ll eat them.


~ by themourningkitchen on November 28, 2011.

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