Brown Rice & Lentil Salad

This Brown Rice & Lentil Salad is hearty, fresh, and packed with plant-powered goodness. It’s perfect for using up those tired herbs in the back of your fridge and holds up beautifully for up to 72 hours in the fridge — making it ideal for meal prep, lunchboxes, or a no-fuss dinner.

Ingredients

• 1 cup brown rice

• 1/4 cup dry puy or beluga lentils

• 1/2 cup frozen peas

• 120ml olive oil

• 60ml apple cider vinegar

• 50g capers

• 1 cup mixed herbs (mint, parsley, basil, dill - whatever you have around or on sale)

• 150g plain yogurt

• 60g spinach

• Salt and pepper, to taste

OPTIONAL TOPPINGS

• Grilled protein like steak, chicken or tempeh

• Drained and rinsed can of chickpeas 

• Toasted pumpkin seeds

Method

1. Put frozen peas in a bowl of water and leave for around 15 mins and they will be defrosted. Drain and put into a large mixing bowl.

2. Follow the directions on rice packet to cook. Once cooked allow to cool.

3. Follow the directions on lentil packet to cook. Once cooked allow to cool.

4. You can make the dressing two ways. First way is to very finely chop the herbs and capers and then mix them in a bowl with the oil and vinegar. The second way is to use a stick blender to blend all of the ingredients into a sauce. Either way is nice.

5. Once rice and lentils are cooled, add to the large mixing bowls with peas and dressing and mix. Season to your liking.

6. To serve, place a handful of spinach on the bottom of your bowl, a few spoons of salad, and a dollop of yogurt.

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