Green lentils and rice salad

With Summer approaching, my body craves more for salads and fruit than for anything else. And even though the weather have been playing a really not funny game with us here, along New England, the biological clock keeps ticking and you know that the scarce sun rays seen are warm and a prelude for long, hot, sunny weeks to come. It is time, then, to renew or enlarge the summer menus.

I got inspiration for this salad from the Food Network web page. I did not follow any recipe in particular but my version of this salad turned out really tasty. By combining lentils with rice you, actually, get your daily portion of carbohydrates and proteins since lentils are a great source of protein. I know, I know... "Omg, carbohydrates! This girl is crazy! I will never fit in my bikini, bla, bla, bla". You need them. Just eat the right amount and always listen to your body. If you have a sudden craving for pasta or a muffin, most probably your system is lacking sugar. Your brain works with sugar so you need some carbohydrates and other sugars. As with everything, balance is the key.

I used green lentils because they maintain their shape after cooking, which is great for this kind of dish. As a matter of fact, these type of lentils are the best for almost everything except soups, perhaps. In soups you can afford to use whatever type of lentils since if some don't maintain the shape in a soup it will not make much difference.

So, here it goes my version of a green lentils and rice salad (for up to 6 servings). 

Start by cooking the lentils. In a medium pot, put one cup of dried green lentils, 2 cups of chicken stock (or water), and one bay leaf. Set over medium high heat, bring to a boil and cook for 15 to 20 minutes, or until the lentils are cooked.

Meanwhile, cook one cup of long grain white rice, as you usually do.

While the lentils and rice are cooking, take a skillet and put in 1/2 cup of chopped bacon. Cook until crispy, over medium high heat. Take the bacon and set aside. Pour out the fat rendered by the bacon and put in the same skillet one medium red onion, chopped, two tablespoons of olive oil and place over medium high heat. When the onion starts to become translucent, add 1/2 cup of chopped chinese eggplant and 1/4 cup of chopped pepper (whatever color you have at hand. I used green). Season with salt and pepper to taste and cook until the veggies are soft, stirring frequently. 

When the lentils are cooked, drain them, wash them briefly in cold water and transfer them to a serving bowl. The rice should be cooked by now. Fluffy it with a fork and add it to the lentils. Mix everything and correct seasoning with salt and pepper if necessary. Add the vegetable mixture, the bacon, 1 tablespoon of lemon zest and 1 tablespoon of grated ginger. Mix thoroughly. Drizzle with olive oil, sprinkle with fresh chopped parsley and serve. You can serve it simple or with toasted bread.

This salad is super flavorful and nutritious. The lemon zest and the ginger give it the freshness all of us crave for during a hot summer day. It makes a perfect pic-nic salad and it is a fun way of giving your children the veggies they need. 

Happy cooking and bon appetit!!