The culinary adventures of a 20-something woman navigating the wonderful world of food!

The culinary adventures of a 20-something year old woman navigating the wonderful world of food!

Sunday, October 2, 2011

Lunchtime Lentil Salad

I few months ago, I hired a personal trainer to help me get back on track with eating right and working out. You have probably noticed a decline in blog posts as a result - I tend to be eating pretty simple - a lot of fruits, vegetables, beans, lentils, and leaner meats. Most of what I have been eating doesn't really need a blog post (unless of course, you'd like to know that I eat boiled eggs & sliced tomato for breakfast.....)
One of my new lunchtime staples actually does need a recipe, although its quite simple. This lentil & rice salad is gluten-free and dairy-free for those with meal restrictions or allergies. It is refreshing, delicious, and most importantly, nutritious.

2/3 C brown rice
2/3 C dried green lentils
2 tbsp olive oil
1/2 C diced red or white onion
1 C diced celery
1 C diced carrots
1/2 C diced sweet red pepper
1/4 C fresh lemon juice
2 tsp dried basil
1/2 tsp sea salt
1/2 C chopped fresh parsley
pepper to taste

1. Cook rice and lentils until tender, but not mushy; drain and rinse under cold water (I cook them separately - the rice takes about 30 mins, the lentils 20 mins)
2. In skillet, heat 1 tsbp of oil then add onions and saute 3 minutes. Add celery and carrots and saute 2-3 minutes, then add red pepper and saute everything another 2-3 minutes (10 minutes total)
3. Combine veggies/rice/lentils in a large bowl.
4. Add seasonings, lemon juice and 1 tbsp of olive oil, toss and enjoy!

Keeps up to 5 days in fridge.

Source: Adapted from Anne Lindsay's "Lighthearted Everyday Cookbook"

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