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Lentil & rice salad

Serves: 6 people
Prep time:
Cooking:

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Ingredients

  • 1 ¾ cups Campbell’s Real Stock Vegetable
  • 1/2 cup long grain or basmati rice
  • 1/3 cup dried green or brown lentils
  • 2 tbsp chopped continental parsley
  • generous dash ground paprika
  • 1 red onion, finely diced
  • 1 celery stalk, finely sliced
  • 1/2 cup diced green or red capsicum
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • salt and freshly ground pepper
  • lettuce leaves, to serve

Method

  1. In a medium saucepan add stock and bring to the boil over medium-high heat. Stir in the rice and lentils. Reduce the heat to low. Cover and cook for 20 minutes or until rice is tender. Let stand for 5 minutes or until the liquid is absorbed. Place into a large bowl and set aside to cool slightly.
  2. Add parsley, paprika, celery, red onion, capsicum, olive oil and lemon juice and toss until evenly coated. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours or overnight. Serve on a bed of lettuce.

TASTY TWISTS:

  1. Add some canned tuna or shredded barbecued chicken
  2. Serve with barbecued steak, lamb, chicken or seafood.
  3. Make Mediterranean Wraps - Place salad onto Lebanese pita bread or flour tortillas, with some shredded lettuce and chopped tomato, add a dollop of tzatziki, wrap to enclose. Enjoy!

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