A light and refreshing salad made with rice, lentils, fresh greens, herbs, and a bright lemon dressing. A colorful, modern take on traditional mujadara — perfect as a light meal or side dish.
Ingredients
Lentils & Rice
1 cup brown or green lentils
½ cup white rice (short or medium grain)
3 cups water
½ tsp salt
Salad Base
1 cup arugula (rocket), chopped
1 cup mixed greens or lettuce, chopped
½ cup parsley, finely chopped
¼ cup mint, chopped (optional)
½ cup chopped tomatoes or cherry tomatoes
¼ cup sliced green onions
Optional: pickled turnip
Dressing
⅓ cup olive oil
¼ cup lemon juice
1 garlic clove, crushed
½ tsp salt
¼ tsp black pepper
Optional: pinch of cumin
Preparation
Step 1: Cook the lentils
Rinse the lentils well.
Place in a pot, cover with water, and bring to a boil.
Reduce heat and cook for 15–20 minutes, until tender but not mushy.
Drain and let cool slightly.
Step 2: Cook the rice
Rinse rice until the water runs clear.
Add rice to a pot with 1 cup water and ¼ tsp salt.
Bring to a boil, then reduce heat to low.
Cover and cook 10–12 minutes until fluffy and water is absorbed.
Spread on a plate to cool (important so the salad stays fresh).
Step 3: Prepare the greens
Chop arugula, mixed greens, parsley, and mint.
Slice green onions.
Dice tomatoes or slice cherry tomatoes.
Add all fresh ingredients to a large salad bowl.
Step 4: Combine rice & lentils
Add the cooled rice and lentils on top of the greens.
Toss gently so everything mixes evenly.
Step 5: Make the dressing
In a small bowl, whisk together:
olive oil
lemon juice
garlic
salt
pepper
cumin (optional)
Taste and adjust lemon/salt depending on preference.
Step 6: Dress the salad
Pour the dressing over the salad.
Toss gently until fully coated.
Add pickled turnip/beet on top for color — like in your photo.
Step 7: Serve
Serve immediately, or let it sit 5–10 minutes to absorb flavors.