I made this brown rice and lentil salad on a bit of a whim the other day. We are moving back to New York at the end of May, so I’m trying to use up all of our open pantry items, and what could be better than a grain and protein salad that uses rice, lentils, and spices?
Cumin, though often thought of as a component in middle eastern cuisines, is also one of the main spices in chili powder. Thus, the combination of cumin and lime juice alone creates a uniquely ‘southwestern’ or ‘Tex-Mex’ taste to a dish that otherwise doesn’t necessarily make you think of that cuisine. But, let me tell you, this dish was so easy to put together and extremely delicious. The only time consuming elements were cooking the rice and lentils, which can both be done in advance, since the salad is meant to be served cool. This salad is also terrific as leftovers – I ate this for a few days!
Both healthy and easily adapted, feel free to add or change this recipe as you please. I imagine this would be amazing with different types of rice, and particularly great substituting the lentils for some black beans and corn, which I definitely plan on trying! Though, lentils are an extremely healthy source of lean protein, so they are one of my favorite parts about this dish.
Brown Rice and Lentil Salad
Yield 4-6 servings
- 1 cup lentils
- 1 cup brown rice
- 1/3 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¾ teaspoon coconut sugar
- sea salt and fresh pepper
- ½ cup grape tomatoes, quartered or halved
- Cook the lentils and brown rice according to the packaging, and allow to cool. (I like to leave them both a bit undercooked for cold salads so they don't get mushy!)
- Whisk together the lime juice, olive oil, garlic powder, cumin, and coconut sugar.
- Add salt and pepper to taste.
- Combine the lentils, rice, and tomatoes and toss in the dressing.
- Serve with cilantro and a lime wedge.
Courses Lunch or Dinner