Description
This lentil and rice dish is flavored with gala apple, red onion, and feta, creating a sweet and tart winter lunch that’s both rustic and satisfying.
Ingredients
Units
Scale
- 1/4 cup (60 ml) of rice, uncooked
- 1/4 cup (60 ml) of red onions, finely diced
- 1/2 cup (120 ml) of lentils
- 1/2 small gala apple, finely diced
- 1 tsp of lemon juice
- 1 tsp of dried parsley
- 1/4 cup (60 ml) of feta, crumbled
- Salt and pepper to taste
Instructions
- Cook the rice according to the package directions. If using brown rice, it may take a bit longer, but it adds a nice nutty flavor.
- In a separate pot, cook the lentils in boiling water for about 15-20 minutes until they are tender but not mushy. Drain and set aside.
- In a large bowl, combine the cooked rice, cooked lentils, diced red onions, and diced gala apple.
- Add the lemon juice, dried parsley, and crumbled feta to the mixture. Stir gently to combine.
- Season with salt and pepper to taste. Serve warm or at room temperature.
Notes
- For a nuttier flavor, use brown rice instead of white rice.
- This dish can be served warm or at room temperature, making it versatile for different occasions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of lemon juice before serving to refresh the flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 400
- Fat: 10
- Carbohydrates: 50
- Fiber: 8
- Protein: 14
- Cholesterol: 25