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Creamy, Tangy Rice & Lentils Salad with Sour Cream Dressing
This salad is not just a salad, it can be your make-ahead lunch or a complete meal packed with goodness of veggie lentil proteins or a delicious and filling side dish with grilled meat for dinner. Not sure about you, but I can eat it anytime of the day and will not need any accompaniments.

My friend called me few days back asking for some tangy and zesty vegetarian recipes. Her in-laws have come to stay with her and they like food with lots of tangy and spicy flavors. I suggested her few recipes from my blog and also suggested her to make this creamy salad.

My suggested recipe for her was with leftover lentils and rice for next day lunch. If using leftovers, this salad will come together in 10 minutes. You can assemble all ingredients at night, just mix-in sour cream or yogurt in the morning and your filling lunch is ready. Eat it at room temperature or slightly chilled, it tastes amazing either ways.

If you love creamy, spicy and tangy food like my friend's family then this is the salad for you. Mark my words, you will thank me for this recipe and will be making this salad many times in a month.

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Creamy, Tangy Rice & Lentils Salad with Sour Cream Dressing

Creamy, Tangy Rice & Lentils Salad with Sour Cream Dressing
Total Time Prep Time Cook Time Serves 2

Ingredients

  • 1/3 Cup Sour Cream  (You can also use thick greek non-fat yogurt)
  • 1 Cup Basmati Rice  (1 cup uncooked rice yields about 3 cup cooked rice, filling lunch for two)
  • 1/2 Cup Brown Lentils  (boiled with 1/2 tsp salt and 1 cup water till full cooked)
  • Salt and Black Pepper  (as per taste)
  • 1 Hot Green Pepper (small)  (use 1 small Thai Pepper or 1/2 Jalapeneo, thinly chopped, seeds removed)
  • 1 Lime  (juice of 1 lime)
  • 4 tbsp Cilantro  
  • 1/2 Cup Red Onion  (half red onion fine chopped)
  • 1-2 Tomatoes  (Roma Tomatoes small diced)
  • 1/2 tsp Cayenne Pepper  
  • 1 tbsp Canola Oil  
  • 1/2 tsp Cumin Seeds  
  • 1-2 Garlic  (garlic cloves fine minced)
  • 1/2 tsp Turmeric  (optional but recommeded)

Directions

  • 1. Cook - Boil rice with 2 cups of water and 1/2 tsp salt until rice are cooked but not mushy (10-15 minutes). Drain any excess water and spread rice on a wide plate to dry out some moisture. In meantime, also boil lentils with 1/2 tsp salt and 1 cup water till done to your liking.
    Additional Notes
    You can also use leftover day old rice and lentils and skip this step.
  • 2. In a pan, add 1 tbsp oil and cumin seeds. let'm sputter, then add turmeric, garlic and fry for 30 seconds to 1 min. (don't let garlic burn) Add cooked lentils, mix with oil and continue cooking for 2 minutes. Remove from heat.
  • Step for Recipe - Creamy, Tangy Rice & Lentils Salad with Sour Cream Dressing
    3. In a bowl, add diced tomatoes, cilantro, green chili pepper and red onion. Add juice of one lime, cayenne pepper and 1/4 tsp salt. Mix in lentils and rice. Add sour cream and combine with gentle spatula strokes till all ingredients are nicely coated in cream. Taste and season with few pinches of salt and black pepper if need. If making for lunch for next day, pack sour cream in a separate container and mix in morning or just before eating. Enjoy!!

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