• 1 cup raw white rice
  • 1 cup red lentils
  • 2 medium to large carrots, cut into half rounds 1/4" thick
  • 1 medium to large onion, coarsely chopped
  • ¼ teaspoon ground thyme
  • 2 cloves minced garlic
  • dash of ground cloves (or two whole cloves, remove when done cooking)
  • one whole bay leaf (remove when finished cooking)
  • 2 tablespoons olive oil
  • 3 tablespoons vinegar (balsamic or red wine)


Steam or cook rice as you would normally.
Bring 3 cups water to a boil. Add lentils, carrots, onion, thyme, garlic cloves and bay leaf. Bring back to boil and cook for 8 minutes. Drain off excess water. Discard bay leaf. Whisk together the oil and vinegar in a mixing bowl. When rice is finished cooking, stir together rice, lentil mixture and oil and vinegar.

Salads, Vegetable
MacGourmet downloadLentil and Rice Vinaigrette. To import, drag image to your MacGourmet recipe box.