Take away your lunch: Lentil-rice-salad


Lentils and grains give you a perfect combination of proteins. Ok, that’s what science tells us. Now… how to integrate these two ingredients to make a healthy lunch which doesn’t taste too healthy?

For my bento for tomorrow, I made a lentil-rice-salad. It takes some time to cook the rice and the lentils, but it doesn’t take much work. And it’s great for using leftover rice. Let’s go:

Boil 1/4 cup (=60 ml) of brown rice in 1/2 cup (120 ml) of water (bring to a boil, then reduce the heat and let simmer until rice is done and the liquid has gone. This takes about 30-40 minutes)

Boil 1/4 cup (=60 ml) of lentils together with a bay leaf in 1 cup (about 250 ml) of water. (Same procedure as for the rice, it will take about 20 minutes)

Cut 1 carrot and 1 bell pepper (or whatever you may find in your fridge: fennel, tomatoes, cucumbers, …). Chop 1/4 of a small onion very finely.

Mix all together. Add 1 tsp of mustard, 4 tsp of olive oil, 6 tsp of vinegar, salt and pepper.

If you want, you can add finely chopped herbs  – I used some parsley as I happened to have some here. I you want to put in some sweeter bites, chop 1/2 of an apple and add it to the salad.

Finished! It’s no problem to prepare it the day before.


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