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Puy Lentil Rice Salad

This rice salad looks lovely if moulded in a bowl and served turned out onto a large plate.

It's easy to make and the raw carrot and spring onion provide an interesting texture contrast to the cooked lentils and rice.

Use green or Puy-style lentils, rather than red lentils, which would go mushy on cooking.

Experiment with different seasonal veggies, to come up with your favourite combination.

Fresh coriander makes all the difference to this recipe. Avoid dried coriander leaf, as it has little flavour. If you can't get coriander, try any other seasonal herb, such as parsley or early basil.

Ingredients

Serves 4

100g green lentils or Puy lentils

1 cup brown rice (about 200g)
1 medium carrot
2 spring onions
1 tablespoon white wine vinegar
Pinch of sugar or ½ teaspoon honey
1 tablespoon olive oil
Handful fresh coriander leaves

Method

Rinse the lentils and put them in a pan with enough cold water to cover them. Bring to the boil and simmer until cooked (can take up to 40 minutes).
Meanwhile, rinse the rice and drain well. Put in a pan with twice its volume of water. Cover and bring to the boil. Simmer on a very low heat until the rice is cooked (typically 20 minutes, but check the directions on the packet).
Peel (or scrub) and grate the carrot.
Trim and finely slice the spring onions.
Chop the coriander leaves and then mix in a cup with the vinegar, sugar and olive oil. Mix well until the dressing ingredients are combined.
Drain and rinse the lentils.
Put the lentils, rice, carrots and spring onions in a large bowl and mix well. Add the dressing and mix again.
Push the rice salad down into the bowl with a wooden spoon. Place a serving plate upside down over the bowl and turn the bowl and serving plate over together.
Lift off the bowl and you should have an attractive dome of rice salad.

Time From Cupboard-To-Table

45 minutes.

Notes & Variations on Puy Lentil & Rice Salad

Serve garnished with a little more coriander leaf and a sprinkling of pine nuts or sunflower seeds.

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