Curried Rice & Lentil Salad

My sister n' law, Tamra is a phenomenal cook and baker. Everything she makes is delectable. We've often teased about "Tamra's Orgasmic Raspberry Cookie Bars". A taste of those cookie bars...instant heaven... One of these days, I'll finagle that recipe from her. Until then, I will be thrilled with whatever recipe she shares.

Tamra uses only the finest and freshest ingredients. Whenever possible, she uses organic foods. These are the secrets to her cuisine.

Getting a recipe from her is like receiving a gift. I received one such gift the other day. This one is a mouth-watering recipe for a nutritious 'Curried Rice & Lentil Salad'. I've changed it slightly to reflect my family's tastes.

Curried Rice & Lentil Salad

Ingredients:

½ c. uncooked rice*

½ c. lentils

4 scallions chopped (Tamra uses 1 sm jar of pimento drained and no scallions)

3 T olive oil

2 T vinegar

2 t sugar

2 t lime juice (Tamra uses lemon)

½ t curry

Instructions:
Cook the rice.

Cook ½ c lentils in enough water to cover (simmer for about 20 min until tender).

Then mix it with the rest of the ingredients. Let the mixture chill to let the flavors mingle. It is ready when the salad is well chilled.

*Frozen peas can be added to the mix to add additional color. It also helps chill the rice salad faster. If you add the peas, increase the other ingredients a smidge.