Makes
5 cups
INGREDIENTS
- 1 tbsp Lemon zest
- 1/4 cup Lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp Cinnamon
- 1 pinch Cayenne
- 1 can rinsed and drained well Lentils
- 2 cups cooked long or short Brown rice
- 1 cup chopped fresh Parsley loosely packed
- 3/4 cup diced Red onion
- 1/2 cup Currants
- 2 tbsp fresh Mint
- 1/2 cup chopped Cashews
METHOD
- In a large bowl whisk together lemon zest, juice, oil, Dijon, cinnamon and cayenne. Add drained and rinsed lentils. Toss.
- Toss in brown rice till just combined.
- Add parsley, red onion, currants and mint. Toss till just combined. Serve with cashews sprinkled over top. Tip: don’t toss cashews into the salad because the nuts will become soggy. If there are any leftovers, covered in the fridge for up to 3 days.
Each 1 ¼ cup (300 mL) serving contains:
465 Calories, 15.6 g Total Fat, 2.4 g Saturated Fat, 0 Trans Fat, 0 mg Cholesterol,
267 mg Sodium, 69.6 g Carbohydrate, 9.4 g Fibre, 15.1 g Sugars, 0 g Added Sugars, 15.6 g Protein, 863 mg Potassium
Carbohydrate Choices: 4