Rice and Lentil Salad
By Andrew Zimmern
If you’re running out of ideas for what to make from your overstocked pantry, try this recipe! It’s my favorite vegan, protein-rich salad. The key ingredient for this nutritious salad? Lentils. Lentils and other beans are so nutritious. They’ve got a lot of protein. They’re nutrient-dense. They’re super healthy for you! Do you like lentils?
Andrew Zimmern Cooks: Rice and Lentil Salad
- 2 cups cooked rice, any kind
- 3 cups cooked lentils or beans
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- ¼ cup shallots, minced
- ⅓ cup parsley, loosely chopped
- ⅓ cup cilantro, loosely chopped
- 4 sprigs fresh mint
- 2 cups cherry tomatoes, halved
- 2 radishes, halved and thinly sliced
- ⅓ cup fresh lemon and lime juice
- ⅔ cup olive oil
- 1 tbsp. honey
- Fresh black pepper
- ½ tsp. salt
- 1 avocado, sliced for garnish
In a large bowl, add the rice, beans, cumin, coriander, shallots, parsley and cilantro. Thinly slice the mint leaves, leaving out the thick parts of the stems, then add to the bowl. Slicing the mint right before it gets added to the bowl prevents the leaves from bruising. Add the tomatoes and radish. Pour in the lemon and lime juices, then add the olive oil. Drizzle the honey on top. Season with salt and pepper.
Stir by holding the spoon at the bottom of the bowl, then shaking the bowl back and forth. This way, the ingredients are gently folded together so the tomatoes and lentils don’t turn to mush.
Transfer the salad to individual serving plates. Top with sliced avocado and garnish with a mint leaf.