Lentil and Rice Salad with Lemon and Olives
Serve this dish as part of a light summer meal or for a simple lunch.
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Cooking tools:
- Microplane
- Colander
- Pot
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Spoon
- Serving bowl
- Airtight container
- Refrigerator
Ingredients
- 6 cups water
- 1½ cups French lentils, rinsed and drained
- 1 cup brown basmati rice
- 1¾ cups water
- pinches sea salt
- 2 medium carrots, diced
- 1 pint cherry tomatoes
- 1 cup kalamata olives, pitted and chopped
- 1 cup chopped parsley
- 4 green onions, sliced
- ½ cups chopped fresh basil
- 6 tablespoons fresh lemon juice
- 4 tablespoons extra virgin olive oil
- 2 cloves garlic, crushed
- 2 teaspoons finely grated lemon zest
- 1 tablespoon chopped fresh oregano
- ½ teaspoons sea salt
- ½ teaspoons freshly ground black pepper
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