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2/3 cup French blue lentils (baby), soaked 150 mL
1 1/4 cups basmati rice, rinsed well 300 mL
2 carrots, peeled, coarsely grated 2
1 Lebanese cucumber, coarsely grated 1/3
3 spring onions, sliced 3
3 tbsp fresh parsley, chopped 45 mL
Dressing
2 tbsp sunflower oil 30 mL
2 tbsp extra virgin olive oil 30 mL
2 tbsp wine vinegar 30 mL
2 tbsp fresh lemon juice 30 mL
good pinch of granulated sugar
salt and ground black pepper, to taste
Soak the lentils for 30 minutes. Meanwhile, make the dressing by shaking all the ingredients together in a screwtopped jar. Set aside.
Boil the lentils in plenty of unsalted water for 20-25 minutes or until soft. Drain thoroughly.
Boil the basmati rice for 10 minutes, then drain.
In a bowl, mix together the rice and lentils. Add the dressing and season well. Leave to cool.
Add the carrots, cucumber, onions and parsley. Spoon into a serving bowl and chill before serving.
1 1/4 cups basmati rice, rinsed well 300 mL
2 carrots, peeled, coarsely grated 2
1 Lebanese cucumber, coarsely grated 1/3
3 spring onions, sliced 3
3 tbsp fresh parsley, chopped 45 mL
Dressing
2 tbsp sunflower oil 30 mL
2 tbsp extra virgin olive oil 30 mL
2 tbsp wine vinegar 30 mL
2 tbsp fresh lemon juice 30 mL
good pinch of granulated sugar
salt and ground black pepper, to taste
Soak the lentils for 30 minutes. Meanwhile, make the dressing by shaking all the ingredients together in a screwtopped jar. Set aside.
Boil the lentils in plenty of unsalted water for 20-25 minutes or until soft. Drain thoroughly.
Boil the basmati rice for 10 minutes, then drain.
In a bowl, mix together the rice and lentils. Add the dressing and season well. Leave to cool.
Add the carrots, cucumber, onions and parsley. Spoon into a serving bowl and chill before serving.