Lentil and Rice Salad

• extra virgin olive oil↗1 tablespoon

  plus 3 tablespoons

• carrot↗1

  peeled and finely diced

• onion↗1

  finely chopped

• garlic↗2

  minced

• dry green lentils↗1 1⁄4 cups
• chicken broth↗2 1⁄2 cups

  plus 2 cups

• bay leaf↗1
• long-grain white rice↗1 cup
• pitted sliced kalamata olive1⁄2 cup
• chopped fresh Italian parsley1⁄2 cup
• chopped fresh thyme leaf1 tablespoon
• finely grated lemon peel2 teaspoons
• salt & freshly ground black pepper

Step-by-step instructions

1. 1

   Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes.

2. 2

   Stir in the lentils.

3. 3

   Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.

4. 4

   Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks).

5. 5

   Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils.

6. 6

   Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat.

7. 7

   Season, to taste, with salt and pepper.

8. 8

   Serve warm or at room temperature.