Lentil and Brown Rice Salad

The outside temperature is rapidly rising. It’s been hotter in the northeast than in south Florida lately, indicating it’s time to turn off your ovens, and take out your hot-weather recipes.
To get you started, try this heart-healthy salad that’s great as a side dish or as a meal on its own.

 Lentil and Brown Rice Salad with Cumin Dressing
Serves 4


½ cup dried lentils, picked over and rinsed
1 cup water
1/3 cup brown rice, cooked according to package directions
1 carrot, shredded
1 small onion, thinly sliced
¼ cup chopped flat-leaf parsley
¼ cup chopped cilantro


1. In a medium pot, add lentils and water. Bring to a boil; reduce heat, cover, and simmer 15 to 20 minutes, or until lentils are tender but not mushy. (Keep your eye on the water level; you don’t want it to evaporate and burn the lentils!)
2. Cook brown rice according to package directions. Drain any excess liquid, if necessary. Cool slightly.
3. In a bowl, gently stir together the lentils and rice. Add the carrots, onions, parsley, and cilantro; toss. Pour cumin dressing (see recipe below) over salad and combine gently. Cover and chill until ready to serve.
Note: If time is of the essence, you can use canned lentils, rinsed, and quick-cooking brown rice.


Cumin Dressing:
3 Tbsp. olive oil
1 Tbsp. lemon juice
1/2 tsp. cumin
Dash salt
¼ tsp. Aleppo red pepper
1 clove garlic, minced

Whisk together all of the dressing ingredients.