Basmati Rice and Spanish Lentils Salad

I can hear some folks already asking, "What are spanish lentils and where do I find them?"

My answer,  "Uuuh, I don't know anything about them, but I found them at my favorite foodie mart."

I'm not trying to be rude.  I'm being honest.  On occasion, when I'm shopping at my favorite foodie mart in Dallas, I treat myself to a new ingredient that I've never seen or heard of before.  I go home, search the internet, research recipes, then experience the ingredient for myself.  I've played around with lentils, just not these Spanish Pardina Lentils, shown in the photo below.

You can tell by the tape measure, these legumes are pretty small.  They have the mottled color of river rocks.  And taste like the typical brown lentil, earthy and clean.  (You know, if you have brown lentils on hand, you could easily substitute them in this recipe.  Just cook your brown lentils the way you normally cook them.)

I learned very quickly with the first scoop of  Spanish Pardina lentils, they don't take very long to cook at all.  In fact, rolling boils blow them apart or turn them into hollow shells.  Low heat and gentle simmering are what keep them together with a tender, not mushy, bite.

Another lesson, when cooked gently until tender, they can withstand being run under cold tap water for quick cooling.  I was anxious to have this recipe for lunch, not supper, so I took a chance draining them with a sieve and running them under cold water.  It worked!  I tried the same trick on the basmati rice and it worked there, too.  My husband and I were able to enjoy a salad at room temperature, instead of a hot salad.

Now, if you like salads with a tangy dressing, this lentil and rice recipe is right up your alley.  My husband was all over this dish and went back for seconds.

HERE'S ALL IT TAKES

Serves 6

• 2/3 cups dry Spanish Pardina lentils
• 1 1/4 cups basmati rice
• 2 carrots, coarsely grated
• 1/3 cucumber, finely chopped
• 3 green onions, sliced
• 3 tablespoons fresh cilantro, chopped

For the dressing

• 2 tablespoons canola oil
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white wine or rice vinegar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon sugar
• Salt and fresh ground pepper to taste

Rinse the lentils.  Put in a medium sauce pan covered with 1 1/2-inches of water over medium heat.  When water begins to boil, cover with lid, lower heat to a gentle simmer. Cook for 15 minutes, until lentils are tender to the bite but not mushy.  Drain off hot water using a sieve.  Cool lentils by running cold tap water over them.  Allow to drain thoroughly.  Transfer to medium size salad bowl.

Boil the basmati rice in 3 quarts of  rapidly boiling water, seasoned with 1 1/2 teaspoons salt.  Boil for 10 minutes.  Drain off hot water. Cool under running water, using sieve, drain thoroughly.  Toss in the bowl with the lentils.

Add the carrots, cucumber, green onions and cilantro to the salad bowl.  Give everything a good toss.

Whisk together the ingredients for the dressing.  Pour over salad and give it one last good toss.

Eat right away or stick it in the icebox to chill and eat later.  It can be made a day ahead and keeps well for several days in the icebox.  The rice will soften a tinsy bit after 2 days, but it's still good to eat. ;D