Rice and Lentil Salad

The lentil is a staple food throughout the Middle East. Lentils provide protein and can be substituted for meat.

Info
Cook Time: 50 minutes

Serves: 6

Ingredients

 * 2 cups water
 * 1 14-1/2 ounce can vegetable broth
 * 1/2 cup brown lentils
 * 1 cup basmati or long-grain rice
 * 1/2 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. Add basmati rice and salt to simmering mixture. Cover and simmer 20 minutes longer or until rice and lentils are tender. 3.Remove from heat; stir in green pepper, tomatoes, capers, olive oil, and lemon juice. Toss to mix well. 4.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.

Source

 * Fruits and Veggies Matter Child Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe