Salad of rice, lentils, spinach, cashews

Salad of rice, lentils, spinach, cashews

How can I do?

Heat a large amount of water. If mud, pour the rice and cook for 15-20 minutes.

Meanwhile, peel the carrot. Celery and carrot cut into small pieces. Chop the onion.

In a pan heat oil and fry tablespoons of the onion, garlic, pieces of carrots and celery. Cook over low heat for 5 minutes. Pour this mixture over the lentils and with 400 ml of water. Bring to a boil and cook for 15 minutes.

Drain the rice, leave. Once cooked but do not rinse lenses, drain.

Let cool lentils and rice. In a large bowl, combine spinach, lentils and rice. Sprinkle the salad with cashew nuts.

Prepare your dressing by mixing 5 ml of olive oil, lemon juice and balsamic vinegar. Salt and pepper lightly. Mix everything,

  • 200 g rice

  • Lens 100 g

  • 50g baby spinach

  • 1 onion

  • 1 clove of garlic, crushed

  • 1 small carrot

  • 1 stalk celery

  • 1 tablespoon unsalted cashews

  • 1 tablespoon olive oil + 5 ml

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon lemon juice

  • Salt and pepper

Total time: Preparation + cooking time: 60 min
Yield: 4 people

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