Lentil and Rice Salad and an Announcement

First, I want to begin this post with an announcement. I am joining Alea from Premeditated Leftovers, Penny from Penniless Parenting, Swathi from Zesty South Indian Kitchen, April from 21st Century Housewife, and Judy from Savoring Today as co-host of the Hearth and Soul blog hop. If you are not familiar with this blog hop, it's a foodie blog hop and here are the rules:

"Recipes should include healthy ingredients and can be old or new recipes or posts. Articles on real food, slow food, foraging, herbal remedies, local food, sustainable food, organics, gardening or any healthy eating information written in a positive and loving light are also welcome." - Alea, Premeditated Leftovers

So if you have something to link up, I (as well as the other co-hosts) will have a linky open every Tuesday. Feel free to link up your posts. If you do not have a blog, it is still a great way to find new recipes or other food information.

I am extremely excited to join this hop and I look forward to working with everyone. :)

Now, onto the food!!

I knew I wanted to add lentils to rice to create a side, so I searched FoodNetwork and found a recipe. I adapted it to fit my ingredients since I was missing a few things. I also kept the recipe for 4-6 because I knew I could use the leftovers to make a casserole. My husband and I love this simple side, but I was surprised and happy to see that my toddler loves it the most.

Garlic, onion, celery, carrots

Lentils and chicken broth added

Drain the lentils

The rice is done and ready to fluff with a fork

The leftovers are great in a casserole the next day

Lentil and Rice Salad
Adapted From
Serving Size = 4 - 6

• Extra Virgin Olive Oil
• 1 carrot, finely chopped
• 1 small onion, diced
• 3 cloves of garlic, finely chopped
• 1 celery stock, finely chopped
• 1 cup dried lentils
• 4 cups chicken stock
• 1 bay leaf (I had 2 tiny ones)
• 1 cup long grain white rice
• 1/8 - 1/4 cup chopped parsley
• 1 teaspoon dried thyme
• Zest from 1 lemon
• Salt/Pepper

1. In a medium saucepan over medium heat, add 1 tablespoon extra virgin olive oil, the carrots, onion, celery, lemon zest, and garlic. Cook until softened, about 5 minutes. Add 2 cups of broth and the lentils. Bring to a boil, cover, reduce heat to medium-low and simmer for 15 - 20 minutes. Drain and transfer to a large bowl.
2. For the rice, add 2 cups of broth to a medium saucepan along with the bay leaves, thyme, salt/pepper, and bring to a boil. Add the rice, stir, cover and cook for 20 minutes. Fluff with a fork when done and add to the lentils.
3. Add the parsley and check for seasoning. Serve hot or room temperature.

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