A fresh and nutritious salad, the rice salad with lentils and tomato is an easy-to-make complete meal. It’s a first course that we can prepare in advance and enjoy during outings to the beach, in the mountains, or it can accompany us when we have lunch at work. In fact, I leave it in the fridge ready for when, finally, I finish working in the evening. Also, the green barley salad is perfect on these occasions.
Let’s get to work and prepare the rice and lentil salad together.
OTHER COLD FIRST COURSES
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing rice and lentil salad
- 1.5 cups rice
- 0.75 cups dried lentils
- 2 oxheart tomatoes
- 2.1 oz basil
- 1.4 oz walnuts
- to taste salt
- 4 tablespoons extra virgin olive oil
- Half grated lemon peel
Tools
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- Immersion Blender
- Pressure Cooker
Steps for preparing rice and lentil salad
Rinse the lentils and boil them. In a pressure cooker, it will only take a few minutes, usually indicated on the package. Drain them, place them in a bowl and season with oil and salt. Let cool. Also, boil the rice and, after draining it, season with extra virgin olive oil and let it cool.
In a tall container, place the basil leaves, walnuts, lemon zest, salt, and oil. Blend with the immersion blender, using a little very cold water if needed. Wash and dice the tomato.
Add the pesto, lentils, and tomato to the rice. Mix and let it rest for a couple of hours before serving.
Storage
You can store the rice salad in the fridge for a couple of days.
