Lentil and rice salad

Ingredients for 4 servings:

• 125 g rice (250 g cooked)
• 125 g brown lentils (250 g cooked)
• 1 bell pepper(s), yellow
• 1 beefsteak tomato(s)
• 2 spring onions
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 tsp mustard
• 1 tsp honey
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan or with feta cheese – using up leftovers

Cook the lentils and rice according to the package instructions – or use leftovers. Rinse, deseed, and finely dice the bell pepper. Wash the beefsteak tomato and cut into small pieces. Rinse the onions, remove the roots, and slice into rings. Mix together a dressing of balsamic vinegar, olive oil, mustard, honey, salt, and pepper. Combine everything in a bowl and serve. Tips: You can eat the salad hot or cold. Both taste great. If you like, you can add feta cheese. This makes the salad non-vegan. I dressed the salad with arugula, which was also delicious. There’s a video for this recipe on my YouTube channel: https://youtu.be/cQYaKCNdq28