If you having issues with digesting lentils, then try to soak the lentils ahead of time if you can – just cover them in cold water with a splash of apple cider vinegar and let them sit overnight. This makes them easier to digest, plus they’ll cook faster.<\/li>\n<\/ul>\nWay to adapt this lentil-rice salad<\/h2>\n
This simple salad is made with a base of French green lentils and Italian natural short grain rice (whole grain). Carrots are terrific with with both of them. And roasted with coriander, cumin, paprika and turmeric, so darn good! Next comes the tahini dressing! It’s so easy to make and truthfully, this dressing tastes great on everything. Literally, everything. But there are ways to further pep up this lentil-rice salad.<\/p>\n
I love adding winter greens, like my favourite type of kale or fall spinach. Swiss chard leaves are also nice. But you can also add things like pomegranate, or a little crunch with toasted almonds or walnuts. Or how about upping the vegetables by adding saut\u00e9ed mushrooms and maybe parsley instead of kale and adding a squeeze of lemon.<\/p>\n
![\"Lentil-Rice](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2019\/10\/Linsen-Reis-Salat-Rezept-2019-1.jpg\")
<\/a><\/p>\nThis lentil-rice salad recipe is…<\/h2>\n
Vegetarian, gluten-free, vegan, plant-based, dairy-free, and refined-sugar free. It makes an easy weeknight meal, packed with nutrition, and delicious year round. Depending on your preference this is a salad that can be served warm or at room temperature.<\/p>\n
![\"Lentil-Rice](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2019\/10\/Linsen-Reis-Salat-Rezept-2019-3.jpg\")
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