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Middle Eastern Lentil Salad

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Dinner [D]

Lunch [L]

Nutritarian [N]

Vegan [V]


2 Large Onions, Chopped

1 Tablespoon Olive Oil

3/4 Cup brown rice

3 tsp Salt

1.5 cups lentils, rinsed

4 cups water



1 bunch leaf lettuce

2 medium tomatoes, diced

1 medium cucumber, peeled + sliced

2 green onions, chopped

1 green or red pepper

1 avocado sliced



4 Tablespoons olive oil

4 Tablespoons lemon juice

2 garlic cloves, pressed

1 Tsp paprika

1 Tsp sugar

0.5 Tsp salt

0.5 Tsp Dry mustard


In a large kettle, sauté onions in olive oil until soft and golden. Add the rice and salt, and continue cooking over medium heat for 3 minutes. Stir in lentils and water. Bring to a simmer, then cover and cook until rice and lentils are tender, about 50 minutes.

            While the lentil mixture cooks, prepare salad and dressing. Serve salad on top of lentils on plate.

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