Rice and Lentil Salad

Description

The lentil is a staple food throughout the Middle East. Lentils provide protein and can be substituted for meat.

• Fruits and Veggies Matter Child Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe
• Cook Time: 50 minutes
• Serves: 6

Ingredients

• 2 cups water
• 1 x 14½ ounce can vegetable broth
• ½ cup brown lentils
• 1 cup basmati or long-grain rice
• ½ tsp salt
• 1 large green bell pepper, seeded and chopped
• 2 large tomato, chopped
• 1 tbsp capers, drained
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice

Procedures

1. In a 3-quart saucepan over high heat, heat water and vegetable broth to boiling.
2. Add lentils; cover and simmer 25 minutes.
3. Add basmati rice and salt to simmering mixture.
4. Cover and simmer 20 minutes longer or until rice and lentils are tender.
5. Remove from heat; stir in green pepper, tomatoes, capers, olive oil, and lemon juice.
6. Toss to mix well.
7. Serve warm, or refrigerate to serve cold later.

Tips

• Lentils come in many different colors such as red and green. Any color can be substituted in this recipe.