Lentil and brown rice salad

This one bowl salad is great to pack for lunches.


Makes
5 cups

INGREDIENTS

METHOD

  1. In a large bowl whisk together lemon zest, juice, oil, Dijon, cinnamon and cayenne. Add drained and rinsed lentils. Toss.
  2. Toss in brown rice till just combined.
  3. Add parsley, red onion, currants and mint. Toss till just combined. Serve with cashews sprinkled over top. Tip: don’t toss cashews into the salad because the nuts will become soggy. If there are any leftovers, covered in the fridge for up to 3 days.

 

Each 1 ¼ cup (300 mL) serving contains:
465 Calories, 15.6 g Total Fat, 2.4 g Saturated Fat, 0 Trans Fat, 0 mg Cholesterol,
267 mg Sodium, 69.6 g Carbohydrate, 9.4 g Fibre, 15.1 g Sugars, 0 g Added Sugars, 15.6 g Protein, 863 mg Potassium

Carbohydrate Choices: 4

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