Lentil Rice Salad with Cucumber, Red Onion and Herbs

(from Cera82v’s recipe box)

Source: Mexican Everyday

Categories: Lentils, Salad

Ingredients

  • 1 Tbsp salt
  • 2/3 cup brown lentils
  • 1/2 cup long grain rice
  • Dressing:
  • 3/4 cup vegetable oil, olive oil or a mixture of the two
  • 1/4 cup balsamic vinegar
  • 2 canned chipotle chiles en adobo
  • 1 tsp chipotle canning sauce
  • 1 tsp dried oregano
  • Remaining salad ingredients:
  • 1 small red onion, thinly sliced
  • 1 medium cucumber, peeled and seeded, cut into 1/4" cubes
  • 1/2 cup sliced bottled roasted red pepper (or 1 medium roasted, peeled, seeded and sliced)
  • 4 cups (about 4 ounces) salad spinach, long stems removed
  • OR 1 small head (4 ounces) frisee, root end cut off, remainder cut into 2" sections

Directions

  1. Pour about 2 quarts water into a large (4 qt) saucepan and set over high heat. Add salt. When the water boils, sprinkle in the lentils and rice. Reduce the heat a little, but keep the water at a brisk boil, and cook until the lentils and rice are tender, but show no signs of falling apart, about 15 minutes. Pour into a strainer set in the sink to drain completely.

  2. Combine the oil, vinegar, chile, canning sauce, oregano and a scant teaspoon salt in a blender jar or food processor. Process until smooth. Scrape into a jar and secure the lid.

  3. Saute a sliced onion in olive oil until richly brown.

  4. Scoop the lentil rice mixture into a very large bowl, along with the red onion. Pour in about 1/4 cup of the dressing and mix well. Let cool completely.

  5. Add the cucumber and roasted red pepper to the lentils and toss to combine. Taste and season with additional salt as nexessary, usually about 1/2 teaspoon.

  6. Scoop the spinach or frisee into a large bowl. Shake the dressing to thoroughly blend, then drizzle on about 3 tbsp and toss to combine. (Cover and refrigerate the remaining dressing for another salad.) Divide the salad among for plates, roughly forming it into nests. Scoop a portion of the lentil salad in the center of each, and you’re ready to eat.

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