Lentil And Rice Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon extra virgin olive oil, plus 3 tablespoons
• 1 carrot, peeled and finely diced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 1/4 cups dry green lentils
• 2 1/2 cups chicken broth, plus 2 cups
• 1 bay leaf
• 1 cup long-grain rice
• 1/2 cup pitted sliced kalamata olive
• 1/2 cup chopped fresh italian parsley
• 1 tablespoon chopped fresh thyme leave
• 2 teaspoons finely grated lemon peel
• salt & freshly ground black pepper

Recipe

• 1 heat 1 tablespoon of oil in a large saucepan. add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes.
• 2 stir in the lentils.
• 3 add 2 1/2 cups of broth and bring to a boil over high heat. decrease the heat to medium-low. cover and simmer gently until the lentils are just tender, about 15 minutes. drain well. transfer the lentils to a large bowl.
• 4 meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. add the rice and return the broth to a simmer. cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks).
• 5 remove the saucepan from the heat. fluff the rice with a large fork. transfer to the bowl with the lentils.
• 6 add the olives, parsley, thyme, and lemon peel. toss the rice mixture with the remaining 3 tablespoons oil to coat.
• 7 season, to taste, with salt and pepper.
• 8 serve warm or at room temperature.