The perfect salad to have when you’re sick of salad.
Lentil salad:
- 1 large brown onion, finely diced
- 1 tablespoon olive oil
- 2 cloves garlic, finely diced
- 1 cup whole green lentils
- 1 cup yellow split peas
- 6 cups water
- 1 cup brown rice
- 1 packet french onion soup mix (ensure it is vegetarian, most french onion soup mixes use beef based stocks)
- 1 medium size lemon
- 2 tablespoons wholegrain mustard
- 1 large red onion, finely diced
- Salt and pepper
Optional:
- Pepita’s
- sunflower kernels
Wash the lentils and split peas, discarding any which have discoloured.
In a large heavy base pot add the onion and olive oil, saute until the onions are translucent then add the green lentils and split peas with 6 cups of water (double check with the instructions on your packet, they may vary). Bring to the boil then simmer for 30 minutes or until the lentils are tender. You do not want them to be rock hard, nor do you want to overcook them until they’re mushy. When the 30 minutes have almost elapsed, check them every so often until you find a consistency you are pleased with.
While the lentils are cooking add the brown rice, french onion soup mix and 1 1/2 cups of water to a medium sized pot. Cover, bring to the boil then simmer for 25 minutes or until rice is tender.
I’m sorry but you cannot relax yet. You still need to make the dressing. In a large bowl combine the garlic, juice of one lemon, wholegrain mustard, red onion and salt and pepper to taste. Now you can relax.
When the lentils and brown rice have cooked, combine them together. Stir in the dressing, sprinkle with Pepita’s and sunflower kernels and you’re done!
