Lentil and rice salad with fried onions and yoghurt dressing

Sometimes you just feel like a grainy something and this wild rice and lentil salad does it. Simple but substantial, its exotic flavours and textures make a great meal, or serve it as a swanky side.

  • 20 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Yoghurt dressing
  • 1 cup natural yogurt
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • pinch hot paprika
  • juice of 1 lemon
  • salt and pepper, to taste
Lentil & rice salad with fried onions
  • olive oil
  • 2 red onions sliced
  • 2 cup cooked puy lentils
  • 1 1/2 cup roasted/cooked pumpkin chopped
  • 3 cup wild rice
  • 1/3 cup chopped mint and flatleaf parsley
  • pinch sumac
  • chopped parsley, extra
To serve
  • a box of sesame, cumin & coriander flatbread by huntley & palmers


Yoghurt dressing
  • 1
    In a small bowl add the yogurt, cinnamon, cumin, paprika, lemon juice and salt and pepper. Set aside.
Lentil ande rice salad with fried onions
  • 2
    In a little olive oil over medium heat fry your sliced onions until they are soft and beginning to brown. Set aside
  • 3
    In a large bowl add half the yogurt dressing. Next add the lentils, pumpkin, rice, herbs and the onions.
  • 4
    Toss to combine well.
To serve
  • 5
    Serve salad with the remaining yogurt dressing on the side, Flatbread, a sprinkle of sumac and a scattering of chopped Parsley.