Spiced Lentil and Brown Rice Salad

A Few Words…

I just love this blend of rice and lentils! I was inspired to create this recipe after eating something similar in a restaurant and knew I had to figure it out.

Baking the onions with tamari and olive oil gives it a nice caramelized finish and a delicious taste. The simple blend of spices add just the right amount of flavor to this simple side dish.

This is a great addition to any meal that needs a side dish!

I’d love to hear from you! Have you ever tried lentils and brown rice together?
Please feel free to share your ideas and tips in the comments below:)

Spiced Lentil and Brown Rice Salad

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Serving size: 1/2 cup

  • 1 cup dried brown or Du Puy lentils
  • 1 bay leaf
  • 1 cup of brown rice, uncooked
  • 2 Vidalia or sweet onions, cut in slices
  • 2 tbs. low sodium tamari
  • 2 tbs. olive oil
  • 1/2 tsp. allspice
  • 1/2 tsp. cinnamon
  • 1/2 tsp. paprika
  • 1 tsp. sesame seeds
  • 2 tbs. olive oil
  • Salt and black pepper, to taste

Thoroughly rinse the lentils in a strainer and remove any shriveled lentils, debris, or rocks.

Put 4 cups of water in a pot; add the rinsed lentils and bay leaf. Bring the water to a boil over medium high heat, and then reduce the heat to low. Let simmer uncovered for 25-30 minutes, until lentils are soft. Strain when done; remove the bay leaf and set side to cool.

Cook the brown rice according to the directions and set aside to cool.

Preheat the oven to 375°F. Line a cookie sheet with parchment paper and place the onion slices on top. Mix together the tamari and olive oil and spoon over onion slices. Bake for 25 minutes until the onions brown.

Put the cooked lentils and brown rice in a bowl with the cooked onions and mix thoroughly. Mix the spices and sesame seeds together in a small bowl; add to the mixture with 2 tbs. of olive oil and mix well. Add salt and pepper to taste.