Thai Lentil and Rice Salad
Inspired by Thai flavors, this vibrant lentil and rice salad is packed with color and texture! For extra protein, add shredded rotisserie chicken.
Ingredients
- 1 bag Success® Jasmine Rice
- 1 tbsp canola oil
- 1 can (15 oz) canned lentils, drained and rinsed
- 1 1/2 tbsp red curry paste
- 1 tsp soy sauce
- 3 cups baby spinach
- 1 carrot, peeled into ribbons
- 2 green onions, thinly sliced
- 3 tbsp fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
Prepare this hearty vegetarian salad for your next Meatless Monday meal and enjoy a filling and satisfying dish. Serve with aromatic and fluffy Success® Jasmine Rice for maximum flavor in every bite.
Step 1
Prepare rice according to package directions.
Step 2
Meanwhile, heat oil in a large skillet set over medium heat; sauté lentils and curry paste for 5 to 8 minutes or until well coated and fragrant. Add soy sauce; cook for 1 minute. Stir in spinach; cook for 1 minute or until just starting to wilt.
Step 3
Spoon rice onto large serving plate. Top with lentil mixture and carrot ribbons. Sprinkle green onions and cilantro over top. Serve with lime wedges.
Recipe Tip
Once peeled, soak carrot ribbons in ice water to maintain tight curls.
Use kale or Swiss chard in place of spinach, if desired.
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