Spanish Rice & Lentils with Tomato, Olive Salad
2 cups of cooked brown lentils
2 cups of cooked brown rice
2 red onions, finely diced
2 garlic cloves, finely chopped
½ cup of balsamic vinegar
½ tsp of paprika
1 tsp of cinnamon powder
salt and pepper to taste
For the salad:
4 large ripe tomatoes, roughly chopped
2 cucumbers, cut into bite sized pieces
2 handfuls fresh parsley, finely chopped
1 handful of kale, finely chopped
1 cup of Kalamata olives, pitted and cut in half lengthwise
1 lemon, cut in half
Place the cooked brown lentils and the cooked brown rice into a bowl.
For the salad:
Place the chopped tomatoes, chopped
cucumbers, chopped parsley, kale and
olives into a bowl. Squeeze over the juice of one lemon. Mix well and set aside.
Heat a saucepan on a high heat and saute the diced red onions and garlic until tender. Add a quarter of a cup of water to deglaze the pan. Add the balsamic vinegar, paprika and cinnamon powder. Bring to the boil then remove from the heat. Add the onion, balsamic vinegar to the lentils and rice and mix well. Add salt and pepper to taste.
Divide the rice and lentil mixture into four bowls. Top the mixed rice and lentils with the salad and serve.
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