Rice and Lentil Salad | RICARDO

Ingredients

• 1/2 cup (125 ml) lemon juice
• 1/4 cup (60 ml) olive oil
• 1 tablespoon (15 ml) honey
• 1 small clove garlic, finely chopped
• Salt and pepper
• 1 can (540 ml/19 oz) lentils, rinsed and drained
• 2 cups (500 ml) cooked jasmine rice, cold
• 2 cups (500 ml) grape or cherry tomatoes, quartered
• 1/2 cup (125 ml) chopped flat-leaf parsley