Rice salad with lentils, kale and beets
This rice salad with lentils, kale and beets is a perfect way to use up any leftover rice. I used brown rice but you can use basmati or other types. You can serve it warm for an easy vegan lunch, or as a side dish with grilled meat/fish, or as a cold salad.
Ingredients
Method
- Cut the onion into thin slices. Chop the garlic.
- Heat the oil in a large frying pan and gently sauté the onion. Add the garlic and stir-fry for 30 seconds.
- Add the lentils and vinegar, then stir for a minute. Add the kale and the stock.
- Cover and cook for 5 minutes, then fold in the rice. Add more stock if it’s too dry – it should be moist but not have a sauce!
- Warm through for a couple of minutes. Meanwhile, cut the beets into thin wedges.
- Mix in some chopped herbs, then arrange the beetroot wedges on top and serve.