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Lentils with Brown Rice and Feta

Lentils with Brown Rice and Feta - A Family Feast

This recipe for Lentils with Brown Rice and Feta is a delicious and healthy option for a Meatless Monday meal.

This hearty salad is made with lentils and brown rice, plus diced zucchini, sweet red peppers, scallions and feta cheese add a burst of fresh flavors to the dish.  Finished with a simple dressing of extra virgin olive oil and red wine vinegar – this salad can be a filling meal all by itself.

Lentils with Brown Rice and Feta - A Family Feast

This recipe for lentils with brown rice and feta, originally clipped from the pages of the Boston Globe, was developed by Jean Kressy, food editor for the Boston Globe, as well as a contributing editor for Cooking Light.

Lentils with Brown Rice and Feta

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Yield: 6-8 servings

Lentils with Brown Rice and Feta

Ingredients

  • 1 cup brown rice, uncooked
  • 2 cups vegetable stock or water (for cooking rice)
  • 1 cup brown lentils, rinsed and picked over
  • 1 bay leaf
  • 4 cups water
  • 4 scallions, both white and green parts
  • 1 medium-sized sweet red pepper
  • 1 medium-sized zucchini
  • ½ cup crumbled feta cheese
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon dried thyme (or ¾ teaspoon fresh thyme leaves)
  • Salt and pepper to taste

Instructions

  1. In a large saucepan, combine brown rice and either stock or water. Cook rice according to package directions.
  2. While rice is cooking, prepare lentils as follows: In a medium saucepan, combine the lentils, bay leaf and 4 cups of water. Cover and bring to a boil. Reduce heat and gently boil uncovered for 15 minutes or until the lentils are tender but still have a bite.
  3. While rice and lentils are cooking, thinly slice the scallions and cut the red peppers and zucchini into small ½ inch dice.
  4. Drain the lentils and discard the bay leaf. Transfer to a large bowl. Add the cooked rice, scallions, red pepper, zucchini, feta, oil, vinegar, thyme, salt and pepper and combine with a large spoon.
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Comments

  1. Looks and sounds like it would be delicious! Perfect for make ahead lunches.
    Lauren @ A Nerd Cooks recently posted…Brownie WafflesMy Profile

  2. Amazing! I’m not even much of a lentil person but I would gladly devour this any day of the week! Love that it’s vegetarian-friendly too.
    Chung-Ah | Damn Delicious recently posted…Brown Butter Cinnamon Sugar Pull Apart Bread with Butter Rum GlazeMy Profile

  3. Gonna make this during the week. Looks very scrummy

  4. Brown rice, lentils & feta!? I’m so excited to try this.
    melissa {persnickety plates} recently posted…Cadbury Mini Eggs Cookie BarsMy Profile

  5. Martha, your pictures are so amazing, they make me want to cry. And eat. Well, mainly eat. :)
    Lisa @ Wine & Glue recently posted…Personalized Pie Plates #PiDayPiePartyMy Profile

    • Oh thank you Lisa! You are so sweet…but don’t cry! :-) Take a look at our older photos from just a few months ago…not so good…those make me cry! (LOL)

  6. Yum! This looks like a fabulous meal (I always feel at quite a loss for good, meatless meals). One thing (that perhaps would answer itself after I made this?), but I’m wondering how one would do leftovers of this? Is it a cold salad? Fresh, the rice and lentils would be warm from cooking, but veggies are raw/uncooked, right? So leftovers would be eaten straight out of fridge?

    • Hi Jen! The salad is mixed when the lentils and rice are warm — the dressing is absorbed into the rice while it’s still warm. But it’s eaten at room temperature or cold. Leftovers out of the fridge are fabulous! Hope you enjoy the recipe! Martha

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