Lentil & Rice Salad

Servings: 6

Notes:  This recipe comes from The Whole Life Nutrition Cookbook.  The recipe is gluten, dairy, and egg free.

Ingredients:
Salad
6 cups water
1 1/2 cups French lentils, rinsed and drained  (I use Trader Joe's precooked lentils)

1 cup brown basmati rice (I use Trader Joe's 3 minute brown rice packets)
1 3/4 cup water
pinch of sea salt

2 medium carrots, diced
1 pint cherry tomatoes
1 cup kalamata olives, pitted and chopped
1 cup chopped fresh parsley
1 small bunch green onions, chopped
1/2 cup chopped fresh basil

Dressing
6 tablespoons fresh lemon juice
4 tablespoons extra virgin olive oil
2 cloves garlic, crushed
2 teaspoons lemon zest
1 tablespoon chopped fresh oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Instructions:

1. In a medium pot, prepare the rinsed lentils with 6 cups of water.  Bring it to a boil, cover, reduce the heat and simmer for about 20 minutes or until the lentils are tender.  Once cooked, drain off the cooking liquid.
2. Make the rice by placing it in a small pot with the water and sea salt.  Bring to a boil then reduce heat to low and cook, covered, for about 45 minutes.  Remove from heat and let stand at least 20 minutes.
3. Place lentils and race in a large bowl.  Add carrots, tomatoes, olives, parsley, green onions, and basil.  Mix together in a separate bowl the ingredients for the dressing, then pour over the lentil mixture; toss to coat.