Lentil Salad | Illinois Extension | UIUC

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