RICE AND LENTIL SALAD
- 750 g brown Basmati rice, cooked
- Sauce:
- 2 large onions, diced
- 2 tablespoons curry powder of your choice
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar, optional
- 2 cans peeled tomatoes
- 2 cans lentils, drained
- olive oil
Sauté onions in olive oil and add curry.
Add the rest of sauce ingredients and simmer on medium heat until tomatoes is nice and soft.
Mix with the cooked rice.
Serve hot or cold.
- Variations to add:
- pineapple pieces
- mushrooms
- chicken or tuna
Recipe and photo: April Thomas
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