Rice Lentil Salad with carrots & mustard dressing

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This Recipe is also available in german/deutsch
I love this nourishing and easy winter salad. Filled up with a lots of healthy proteins and vitamin C. The pomegranates gives the rice lentil salad the finishing and crispy touch.

It´s a great nourishing winter salad and ideal for your lunch box at work and also for your xmas dinner as appetizer. If you like at more parsley and dill. and you can also add some chopped walnuts.

Rice lentil salad

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80 g rice
80 g lentils (Puy lenses)
1 carrot medium size
1 onion small
1 clove of garlic
1 tbsp raisins
1/2 bunch of dill fresh
olive oil
pomegranate jewels
dressing
1 tbsp vinegar
1 tbsp water
3 tbsp olive oil
1 tsp mustard
1 pinch of cumin
1 pinch of ground coriander seeds
salt
pepper
pinch sugar or 1 teaspoon maple syrup

Cook rice and lentils. Drain. Finely chop onions and garlic and fry in oil. Salt and pepper. Slice the carrot and sauté, 3-5 minutes. Add raisins and stir. Put in a bowl and mix with rice, lentils and dill.
dressing
Mix the dressing ingredients and mix under the salad. Garnish with chopped parsley and pomegranate seeds.

If you try this rice lentil salad or one of my other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!

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Rice Lentil Salad with carrots & mustard dressing

I love this salad. Filling up with a lot of healthy proteins and vitamin C. The pomegranates give the salad the finishing touch.

Prep Time30 mins

Cook Time5 mins

Total Time35 mins

Course: Lunch

Cuisine: savory

Keyword: lentil, rice

Servings: 2 servings

Author: Klaraslife

Ingredients

• 80 g rice
• 80 g lentils (Puy lenses)
• 1 carrot medium size
• 1 onion small
• 1 clove of garlic
• 1 tbsp raisins
• 1/2 bunch of dill fresh
• olive oil
• pomegranate jewels

dressing

• 1 tbsp vinegar
• 1 tbsp water
• 3 tbsp olive oil
• 1 tsp mustard
• 1 knife tip of cumin
• 1 pinch of ground coriander seeds
• salt
• pepper
• pinch sugar or 1 teaspoon maple syrup

Instructions

• Cook rice and lentils. Drain. Finely chop onions and garlic and fry in oil. Salt and pepper. Slice the carrot and sauté, 3-5 minutes. Add raisins and stir. Put in a bowl and mix with rice, lentils and dill. 

dressing

• Mix the dressing ingredients and mix under the salad. Garnish with chopped parsley and pomegranate seeds.

Notes

• This recipe is also great for your lunch box.

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