Lentil and Rice Salad

Ingredients

• Lentils

  Raw

  4 tbsp or 48g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  ½ tsp or 3g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Lemon juice

  Raw

  2 tbsp or 30g

• Dill

  Fresh

  4 tbsp or 2g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Parsley

  Raw

  4 tbsp or 15g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

Directions

1. Bring about 2 cups water, one-third of the oil, and the salt to a boil in a 2‑quart saucepan. Stir in the rice, return to a boil, cover, reduce heat to low, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from heat, fluff with a fork, and let stand covered for 5 minutes.
2. Meanwhile, cook the lentils in a pot of boiling salted water until just tender, 15 to 20 minutes. Drain very well.
3. Spread the rice and lentils on a rimmed baking sheet to cool for about 10 minutes. Transfer to a large bowl and toss with the remaining oil, lemon juice, dill, tomatoes, parsley, cucumber, and scallions. Taste and season with additional salt and freshly ground black pepper as needed.