RICE AND LENTIL SALAD

Lentil and Rice Salad (Loaded with fiber) This will last for days and it's good too.
This has lots of delicious flavors and in 1/4 cup has 15 grams of fiber for the day, and 13 grams of vegetable protein just in the lentils. This recipe is more a method and varies depending on the fresh vegetables available. Other vegetable can be added just experiment with them. If you add tomatoes, squeeze the seed and center out of them and dice them first. (Just use this as a guide or method if you have access to other vegetables.)
1 1/14 cups dried green lentils or Western Family’s has a good product
2 ½ cups chicken broth plus 2 cups or, (follow liquid suggestions on dry beans - rice for the exact amounts)
1-cup rice (long grain)
1 tbls of olive oil
1 boil diced carrot or/and 3 stalks of celery (veg) or ¼ cup diced sweet red pepper etc.,
1 small red onion (finely chopped)
2 cloves of minced garlic (optional)
1 small can of sliced olives
½ cup fresh chopped parsley
2 tsp lemon
Salt and freshly ground black pepper
Follow the directions on the package of lentils for “salad” (boil 10-15 minutes.) After cooking cool, rinse, and drain. Do not over cook lentils for salads.
You do the rice in the same way with or without chicken broth and a bit of salt added. Cool down then add to the beans. Eye ball the two with the right amount of rice for your tastes.
Chop your desired vegetable desired adding together and tossing all the ingredients in a large bowl then top with the oil and lemon. Add your favorite dressing such as olive oil, Italian, mayo i.e. Cover and refrigerate over night blending the flavors into the lentils and rice.
This is one I make up all the time and is my favorite. You don’t have to use chicken or other broths, water works. This has plenty of flavors without adding any broths at all.
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