Brown Rice and Lentils Salad

First, cook your rice and Lentils. Both in different pots, of course.

If your rice turned out to be more on the sticky side, give it a rinse.

Cook the lentils until they start splitting, but a slight crunch to them still (unless you can’t stand “al dente” ).

When cooking lentils, add water often, because the water disappear very quickly. Once cooked, give them a quick rinse. I have never tried to use canned lentils for this, but I’m sure they would work just fine.

Mix the rice and lentil and parsley together. Set aside.

In a bowl, mix the garlic, oil, lemon juice, oregano and soy sauce. Mix well. Pour into rice/lentils.

Give it a taste and decide if you want more soy sauce, more lemon juice, or more oil! This is so to the taste!!

You might just want to double the vinaigrette recipe. I always have to adjust the seasoning on this one.

This is delicious served with a spinach salad, or a tomato salad.

Add chicken if you have any.