Rice and lentil salad

The rice and lentil salad goes beautifully with slow cooked lamb, lamb kofta or even as part of a salad meal for vegetarians. 

LENTIL RICE SALAD

Prep: 10 mins
Cook: 30 mins
Serves: 4

Ingredients

• 20ml / 1 tbsp of olive oil
• 2 large onions, finely sliced
• 1 cup of jasmine rice
• 400g of tinned brown lentils, drained & rinsed
• 40g / ¼ cup of slivered almonds
• ¼ cup of currants
• 4 sprigs of flat leaf parsley, washed and picked
• ¼ cup of natural/plain yoghurt
• 20ml / 1 tbsp of olive oil
• 10 ml / 2 tsp of red wine vinegar
• salt and pepper

Method

1. Place the olive oil and onions in a small saucepan and cook until caramelised (about 20–30 mins). You may need to add a little water to stop from burning. You are looking for a dark golden colour to the cooked onions.
2. Cook the rice as per packet instructions, or use the following method: Combine 300ml of water and 1 cup of rice in a saucepan and bring to the boil. Cover, then reduce heat to low and cook for 12 minutes. Remove from heat and keep covered for an additional 5 minutes. Tip into a large bowl and allow to cool to room temperature.
3. Toast the almonds in a dry frypan on the stove for 3 minutes until golden.
4. Assemble the salad by adding the onions, rice, lentils, almonds, currants, parsley, yoghurt, olive oil and red wine vinegar and stir to combine. Adjust seasoning and serve.

TIP
This salad is best served at room temperature, not out of the refrigerator. Bring to room temperature if cooking in advance.