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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1.5 cup cooked brown rice
  • 1 tin brown lentils
  • 1 red onion
  • 2 cloves of garlic
  • 1 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • 1 handful chopped curly kale
  • ½ cup vegetable stock
  • Fresh herbs of your choice
  • 4 beetroots marinated in red wine vinegar or similar

Method
 

  1. Cut the onion into thin slices. Chop the garlic.
  2. Heat the oil in a large frying pan and gently sauté the onion. Add the garlic and stir-fry for 30 seconds.
  3. Add the lentils and vinegar, then stir for a minute. Add the kale and the stock.
  4. 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!
  5. Warm through for a couple of minutes. Meanwhile, cut the beets into thin wedges.
  6. Mix in some chopped herbs, then arrange the beetroot wedges on top and serve.