Take away your lunch: Lentil-rice-salad
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.
Filed under: Recipes: Grains and cereal products, Recipes: Pulses, Recipes: Salad | Leave a Comment
Tags: bento, lentils, vegan