Lentil and Sultana Salad

LENTIL AND SULTANA SALAD from Flatbreads and Flavors

2 c. brown lentils (washed, picked through)

4 c. boiling water

1 1/2 c. long-grain white rice or 3 1/2 c. cooked rice

1 medium red onion, finely chopped

1 c sultanas (golden raisins)

3 T. fresh lemon juice

3 T. olive oil

1/2 c. finely chopped, flat leaf parsley

1 t. salt, 1/2 t. fresh black pepper

Cover lentils with boiling water, soak 1 hour, then drain.  Transfer to saucepan, add 4 c. water (& plenty of salt) and boil.  Simmer, covered, until tender about 40 minutes.  Drain and set aside.

Cook rice.  Cover with 3/4 inch water.  Boil, cover, simmer on low 20 minutes.  

Whisk lemon juice and oil.  Mix everything but parsley.  Let stand in fridge at least 1 hour.  Add parsley, S&P when serving.