Rice with lentils, but with a twist

A new year has begun, and it's the perfect time for a light yet filling dish that's made from ingredients you likely already have at home. This recipe works both as a festive side dish and a nutritious main course that you can even pack for school or work. And as a bonus, it’s an ideal way to use leftover rice from the previous day’s lunch.

Rice and Black Lentil Salad

Recipe by Avi Biton

• Preparation Time: 10 minutes
• Total Time: 20 minutes
• Difficulty: Very Easy
• Serves: 3

Ingredients:

2 cups cooked rice

1 cup black lentils

1 bunch finely chopped parsley

5 tablespoons olive oil

Juice of 1 lemon

Salt, to taste

Crushed black pepper, to taste

2 chopped tomatoes

1 green chili pepper

1 cup prepared tahini

How to Prepare Rice and Black Lentil Salad

1. In a pot, bring water, lentils, and a pinch of salt to a boil. Cook for about 20 minutes or until the lentils are soft. Drain any remaining cooking liquid.

2. Mix the cooked lentils with the cooked rice, chopped parsley, tomatoes, and green chili pepper. Season with olive oil, lemon juice, salt, and black pepper.

3. Spread the tahini on a serving plate and arrange the rice and lentil salad on top. Drizzle with a little more olive oil, and serve.

Avi Biton, in collaboration with Sugat