WARM LENTIL AND RICE SALAD


INGREDIENTS:

1 cup (185g) green lentils

1 cup (200g) basmati rice

4 large red (Spanish) onions, finely sliced

4 cloves garlic, crushed

1 cup (250ml) olive oil

45g (1 1/2 oz) butter

2 tsp ground cinnamon

2 tsp ground sweet paprika

2 tsp ground cumin

2 tsp ground coriander

3 spring onions, chopped

Freshly ground black pepper


METHOD:

1. Cook the lentils and rice in separate pans of water until the grains are just tender and then drain.

2. Meanwhile, cook the onions and garlic in oil and butter for 30mins, over low heat, until very soft.

3. Stir in cinnamon, paprika, cumin and coriander and cook for a few mins longer.

4. Combine the onion and spice mixture with the well-drained rice and lentils. Stir in the chopped spring onions until combined.

5. Add ground pepper to taste

6. Serve warm


NOTE: Do not use red lentils for this recipe as they become mushy very quickly and do not retain their shape.


Preparation time: 15 mins

Total cooking time: 40 mins

Serves 6

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Christine Youssef

Naturopath & Massage Therapist

38 Burleigh Ave Caringbah, NSW, 2229

christine@healthinourhands.com.au

02 9501 0326

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