LENTIL SALAD
2 cups cooked lentils
2 cups cooked brown rice
1 cup red onion, thinly slice
1 tomato, dice
2 cucumbers, dice
1 cup parsley, finely chop
1 Tbsp Bragg Organic Olive Oil
1 Tbsp Bragg Apple Cider Vinegar
½ tsp Bragg Sprinkle
½ tsp paprika
2 cloves garlic, crush
Juice of 1 lemon, about 3 Tbsps
Combine the lentils, rice, onion, cucumber and parsley in a salad bowl. Mix the lemon juice, olive oil, vinegar, paprika, garlic and a shake of Bragg Sprinkle (24 herbs & spices) in a small bowl. Pour over the salad and toss gently to mix.
Serves 3–5.
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