Prep
15 minutes
Cook
30 minutes
Servings per Recipe
10
Serving Size
½ cup
Nutrition Facts
Calories
: 142
Total Fat
: 2
g
Sodium
: 185
mg
Total Carbohydrate
: 26
g
Dietary Fiber
: 3
g
Protein
: 6
g
Ingredients
1/2 cup dry lentils
1 ½ cups water
2 cups cooked brown rice
2/3 cup tomato, chopped (1 medium or 2 small)
¼ cup green bell pepper, chopped (about ¼ of a pepper)
¾ cup onion, diced small (1 small or 1/2 medium onion)
1 Tablespoon celery, minced (about ¼ of a stalk)
½ cup reduced-fat Italian salad dressing
¼ cup apple cider vinegar
Preparation
Wash hands with soap and water.
Rinse lentils under running water. Remove any visible stones or debris.
Place water and lentils in a medium saucepan. Bring to a boil over medium-high heat on stovetop. Cover saucepan and reduce heat to a simmer. Cook until tender, about 15-20 minutes. Drain and let cool.
Gently rub produce under cold running water before preparing.
While lentils are cooking, small dice the tomatoes, green pepper, and onion. Mince the celery.
Combine cooked lentils, cooked rice, and vegetables in a medium bowl. Pour Italian dressing and vinegar on top and stir gently until well mixed.
Chill at least 1 hour to allow flavors to blend. Flavor will be best if allowed to chill overnight in refrigerator.