Lentil and Rice Salad

01Method

1. 1

   Warm 1 tbsp of oil in a large saucepan over medium heat. Add the carrot, onion, and garlic and cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.

2. 2

   Add the lentils to the pan and pour in 550 ml of the stock. Bring to a boil over high heat, then reduce to medium-low. Cover and cook gently until the lentils are just tender, about 15 minutes. Drain thoroughly and tip into a large mixing bowl.

3. 3

   Meanwhile, bring the remaining stock and the bay leaf to a boil in a separate medium saucepan. Stir in the rice and let the liquid return to a gentle simmer. Cover and cook over low heat until the rice is tender and all liquid is absorbed, about 20 minutes, without stirring.

4. 4

   Take the saucepan off the heat. Use a large fork to fluff up the rice, then add it to the bowl with the lentils.

5. 5

   Add the olives, parsley, thyme, and lemon peel. Drizzle over the remaining 3 tbsp of oil and toss everything together to coat evenly. Adjust seasoning with salt and pepper, and serve warm or at room temperature.