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Rice and Lentil Salad Recipe

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Rice and Lentil Salad Recipe

Prep Time: Cook Time:

Ingredients

  • Drinking tap water | 2.00 cup 8 fl oz
  • Vegetable with beef broth soup, canned, condensed | 1.75 cup
  • Lentils, sprouted, raw | 0.50 cup
  • Brown rice, long grain, raw | 1.00 cup
  • Sweet Green peppers, raw | 1.00 large 2-1/4 per lb, approx 3-3/4" long, 3" dia
  • Tomatoes, red, raw | 2.00 large whole 3" dia
  • Olive oil | 3.00 tablespoon
  • Lemon juice, raw | 1.00 fl oz
Nutrition Facts (Per Serving)

Calories per serving: 371.44 mg

Fat per serving: 13.85 g

Saturated fat per serving: 2.17 g

Protein per serving: 8.31 g

Sodium per serving: 569.38 mg

Cholesterol per serving: 1.08 g

Instructions

  1. In a 3-quart saucepan over high heat, heat water and add vegetable broth to boil.
  2. Add lentils; cover and simmer 25 minutes. Add basmati rice and salt to simmer the mixture. Cover lid and simmer for 20 minutes or until rice and lentils are tender.
  3. Remove from heat; add green pepper, tomatoes, capers, olive oil, and lemon juice, stir and toss to mix well. Serve warm, or refrigerate to serve cold.

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