Green lentil and parsley salad

lentils.jpg I first made this recipe for the one and only barbeque I’ve managed to hold this year. The one bright day in July and even then we had to adjourn to the house after the food thanks to the rain.
Of all the dishes I made that day, this became the unlikely favourite with meat eaters and veggies alike. It’s particularly good with quality lamb chops but equally good with the crumbliest, salty feta. It keeps in fridge and makes a useful lunch.
What you need for about 2 servings.
A cup full green lentils.
Half a cup of brown basmati rice.
Juice of one lemon.
Big bunch of parsley – flat leaf is best.
At least two cloves of garlic.
Slurp of olive oil.
Salt and pepper to taste.

What you do

Cook the rice until fluffy.
Wash and cook the lentils.
Mince the garlic and finely chop the parsley.
When everything is cool, mix together. Simplicity itself.
Try it and let me know what you think below.


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