Creamy Rice & Lentil Salad

Creamy Rice & Lentil Salad

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


  1. Prepare the rice as per the package directions, add 1 of the bouillon cubes to the cooking water.
  2. Prepare the lentils as per the package directions, add 1 of the bouillon cubes to the cooking water.
  3. Set aside the rice and lentils to cool while  you prepare the rest of the salad
  4. Combine in a large bowl the tomatoes, cucumber, celery, corn, and chickpeas, toss to combine
  5. Add in the cooked and cooled rice and lentils, toss to combine
  6. 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)
  7. Dress the salad with the dressing, and toss well to combine.
  8. Add to the salad the fresh Basil and toss lightly to combine (fresh mint would work very nicely too)
  9. Allow the salad to sit at room temperature 15-20 minutes before serving to allow the flavours to develop.




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