Brown Rice Lentil Salad

This one is a great ‘meal prep’ salad that can be used either as a meal, or an addition to other dishes like falafels, grilled tofu, grilled veggies or veggie burgers!

I love this salad because it’s healthy, filling, and lasts a while in the fridge so I’m able to knock up a batch and eat it throughout the week.

It is super nutritious and super wholesome – I love just eating a giant bowl of it on its own.

Is it zero waste? YES very much so – this recipe is fantastic and all the ingredients I got I was able to get very easily from bulkfood stores and the supermarket sans plastic (all the tomatoes and fresh herbs were purchased from Harris Farm in the loose produce section)


Makes one GIANT bowl of salad – 8-10 serves

1 C brown rice
2 C water
1 bunch parsley, finely chopped
1 C cherry tomatoes, quartered (or regular tomatoes diced)
Juice 1 lemon
Splash cider vinegar and olive oil
1/2 red onion, diced finely
1 cucumber, deseeded then diced (de-seeding will help the salad last longer)
2 T each – sumac, coriander, garlic powder, paprika, mixed herbs
1 1/2 C lentils (either puy or brown) pre-cooked
2 Tbs olive oil and 2 Tbs cider vinegar, extra
Salt and pepper to taste

  1. To prepare the rice Рcook in a rice cooker or on low heat with water until it is all absorbed.  Add the cider vinegar and olive oil and mix through Рcool completely
  2. Mix together the rest of the ingredients in a bowl – season to taste
  3. Once rice is cool mix through
  4. Eat with falafels, tofu, grilled veg, burgers, or on its own!

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