The weather in Montreal has been beautiful lately and at my house we’ve finally started to use our BBQ to grill up all kinds of awesome plant-based dinners. To compliment the grill I’ve been making various light summer side dishes – such as this Creamy Rice & Lentil Salad.
This salad is a great accompaniment to your veggie burgers, BBQ tofu, or my family’s favourite – BBQ quesadillas (that’s another recipe for another day!).
I love to make a big batch of this salad, as it keeps well in the fridge and serves well as a quick lunch throughout the week.
Serves: 6 – 8 people
Prep time: 10 mins
Cook time: 30 mins
1 cup (dry) rice of choice (we used white basmati)
1 cup (dry) lentils of choice (we used black lentils)
1 397ml can of chickpeas, drained & rinsed
1/2 cup grape tomatoes, halved
1 cup corn kernels
1 Lebanese cucumbers, diced
1 large ribs of celery, diced
2 Herbamare vegetable stock cubes
Handful of fresh basil, roughly chopped
1/4 cup Vegenaise
1/4 cup extra virgin olive oil
1/4 cup maple syrup
1 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
1 Tbsp Old fashioned grainy dijon
1 Tbsp minced parsley
1 tsp Herbamare sea salt blend
Pepper to taste
- Prepare the rice as per the package directions, add 1 of the bouillon cubes to the cooking water.
- Prepare the lentils as per the package directions, add 1 of the bouillon cubes to the cooking water.
- Set aside the rice and lentils to cool while you prepare the rest of the salad
- Combine in a large bowl the tomatoes, cucumber, celery, corn, and chickpeas, toss to combine
- Add in the cooked and cooled rice and lentils, toss to combine
- Prepare the dressing by adding all the dressing ingredients to a mixing bowl and whisking vigorously until emulsified. (I actually added all the ingredients directly into my Vegenaise jar as I had exactly the right amount for this recipe! I shook the jar until the dressing was emulsified)
- Dress the salad with the dressing, and toss well to combine.
- Add to the salad the fresh Basil and toss lightly to combine (fresh mint would work very nicely too)
- Allow the salad to sit at room temperature 15-20 minutes before serving to allow the flavours to develop.