Salads
This salad draws on Jordanian cooking traditions that avoid waste. Rice pilaf left over from the day before is mixed with cooked red lentils, tomatoes and cucumber, then freshened with a lemon dressing. Its refreshing texture turns a heavy rice dish into a light meal.
Cook the red lentils in boiling water for 12 minutes, until tender but still holding their shape, then drain.
Dice the tomatoes and cucumber and finely chop the parsley.
Mix the leftover rice with the lentils and vegetables. Season with lemon juice, olive oil, crushed garlic and salt.
Leave the salad for 10 minutes to let the flavors mingle, then serve.
After taking the leftover rice out of the fridge, let it come to room temperature: cold rice does not absorb the dressing well. Do not overcook the lentils. Keeping them intact is important for the salad's texture.
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