Rice and Lentil Salad

Description
The lentil is a staple food throughout the Middle East. Lentils provide protein and can be substituted for meat.
 * Fruits and Veggies Matter Child Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe
 * Cook Time: 50 minutes
 * Serves: 6

Ingredients

 * 2 cups water
 * 1 x 14½ ounce can vegetable broth
 * ½ cup brown lentils
 * 1 cup basmati or long-grain rice
 * ½ tsp salt
 * 1 large green bell pepper, seeded and chopped
 * 2 large tomato, chopped
 * 1 tbsp capers, drained
 * 3 tbsp olive oil
 * 2 tbsp fresh lemon juice

Directions

 * 1) In a 3-quart saucepan over high heat, heat water and vegetable broth to boiling.
 * 2) Add lentils; cover and simmer 25 minutes.
 * 3) Add basmati rice and salt to simmering mixture.
 * 4) Cover and simmer 20 minutes longer or until rice and lentils are tender.
 * 5) Remove from heat; stir in green pepper, tomatoes, capers, olive oil, and lemon juice.
 * 6) Toss to mix well.
 * 7) Serve warm, or refrigerate to serve cold later.

Tips

 * Lentils come in many different colors such as red and green. Any color can be substituted in this recipe.