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Lentil and Rice Salad


1 1/4 cups French green lentils, rinsed, drained (these are available at specialty foods stores and some supermarkets)

1/3 cup fresh lime juice

2 tablespoons extra-virgin olive oil

4 teaspoons minced garlic

1 teaspoon ground cumin

3/4 teaspoon sugar

Kosher salt and freshly ground black pepper

2 cups steamed brown rice or brown basmati rice, cooled

1 tomato, halved, seeded, chopped

1/3 cup coarsely chopped fresh cilantro plus sprigs for garnish

1/3 cup thinly sliced red onion (from about 1/4 onion)

Avocado wedges (optional)

Lime wedges


1. Place lentils in a saucepan and add water to cover by 3". Bring to a boil. Reduce heat to a simmer and cook, adding more water if needed to keep lentils covered, until lentils are tender, about 20 minutes. Drain; spread out lentils on a baking sheet and let cool.

2. Meanwhile, whisk lime juice, oil, garlic, cumin, and sugar in a small bowl to combine. Season dressing to taste with salt and pepper.

3. Combine cooled lentils, rice, tomato, chopped cilantro, and onion in a large bowl. Pour dressing over and gently mix to coat well; season to taste with more salt and pepper. Top with avocado, if using. Garnish with cilantro sprigs and lime wedges for squeezing over.

Serves 4 to 6


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