Wild Rice & Lentil Salad

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This recipe was born out of necessity; I had just come back from my whirlwind trip to the East Coast and didn’t have a whole lot of ingredients to work with (not to mention being completely jet-lagged and barely capable of boiling water). It doesn’t get much easier than throwing everything together in a big bowl!



Recipe type: Salad

Serves: 6

  • 1 cup lentils
  • 1 cup wild rice
  • 2 Persian cucumbers
  • ¼ cup pitted green olives
  • 1 red bell pepper
  • ½ large red onion
  • 1 large ripe avocado
  • ¼ cup hulled Hempnut's
  • 2 tablespoons pumpkin seeds
  • 3 large lemons
  • freshly ground pepper, to taste
  1. Cook the lentils and wild rice in separate saucepans according to package directions. Set aside to cool.
  2. Chop the cucumbers and olives into bite-sized pieces and add to a large mixing bowl. Mince the red bell pepper and onion, and dice the avocado, and add to the bowl. Add the hempnuts and pumpkin seeds, pour in the cooked lentils and wild rice, and stir to combine.
  3. Lastly, squeeze the juice from the lemons and pour over the salad. Stir well and top with freshly ground pepper, if desired.

We eat so many hempnut's that I buy the naturART brand in bulk in a 500g bag.