Lentil Rice Salad

This Lentil Rice Salad is a refreshing and nutritious dish that combines the earthy flavors of lentils with the aromatic spices of Lebanese cuisine. Packed with fresh vegetables and herbs, it serves as a satisfying low-carb alternative to traditional rice dishes.

Ingredients

• Green lentils - 100 grams
• Cauliflower rice - 200 grams
• Red bell pepper - 1 medium, diced
• Cucumber - 1 medium, diced
• Red onion - 1 small, finely chopped
• Fresh parsley - 30 grams, chopped
• Fresh mint - 15 grams, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cumin - 1/2 teaspoon

Steps

1. Rinse the green lentils under cold water and cook them in a pot with 300 ml of water for about 20 minutes, or until tender. Drain and set aside to cool.
2. While the lentils are cooking, prepare the cauliflower rice by pulsing cauliflower florets in a food processor until they resemble grains of rice. Alternatively, you can use pre-packaged cauliflower rice.
3. In a large mixing bowl, combine the cooked lentils, cauliflower rice, diced red bell pepper, diced cucumber, finely chopped red onion, chopped parsley, and chopped mint.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and cumin to make the dressing.
5. Pour the dressing over the lentil and vegetable mixture and toss gently to combine until everything is well coated.
6. Let the salad sit for about 10 minutes at room temperature to allow the flavors to meld, then serve chilled or at room temperature.

Nutrition

• Calories: 280
• Protein: 12 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and minerals from fresh vegetables and herbs.

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