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1/2 cup green lentils, picked over and rinsed
3 cups water
3 Tablespoons olive oil
juice of 1 lemon
1/2 teaspoon Dijon-style mustard
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 cayenne pepper
4 cups cooked and cooled long-grain brown rice
2 tomatoes, diced*
2 large scallions, chopped
1 green or yellow bell pepper, seeded and diced
1 large carrot, peeled and shredded
1/4 cup chopped fresh basil or arugula or cilantro (I used arugula when I made this. Each of these has a very distinctive flavor and each will give your salad a very different flavor.)
*Tomato note: If you make this hoping to have leftovers, I suggest keeping the tomatoes out of the salad and adding the chopped tomato to each serving when served. I find that chopped tomatoes kept overnight in a refrigerator can get unappetizing.
Place water and lentils in a saucepan. Bring water to a boil then reduce heat to low and cook lentils for about 45 minutes or until tender. Drain any excess water and allow lentils to cool to room temperature.
In a large mixing bowl mix together the dressing ingredients: olive oil, lemon juice, mustard, garlic, parsley. cumin, salt, and cayenne pepper. Blend in the lentils, rice, tomatoes, scallions, bell pepper, carrot, and green herbs.
Chill for one hour before serving to allow the flavors to mingle.
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