Lentil and Rice Salad

• 1 1/2 cups water
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1 cup long-grain rice
• 1/4 cup dried lentils, picked over
• 4 scallions, chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh dill
• 1/2 English cucumber, seeded and diced (1 cup)
• 2 tablespoons fresh lemon juice
• 1 cup yellow pear or cherry tomatoes, halved

1. Bring water, 1 tablespoon oil, and salt to a boil in a 2-quart saucepan, then stir in rice.
2. Return to a boil and cover pan.
3. Reduce heat to low and simmer rice until water is absorbed and rice is tender, about 15 minutes.
4. Fluff rice with a fork and let stand, covered, 5 minutes.
5. While rice is simmering, cook lentils in a saucepan of boiling water until just tender, 15 to 20 minutes.
6. Drain in a sieve.
7. Spread rice and lentils in a shallow baking pan and cool 10 minutes.
8. Transfer to a bowl and toss gently with remaining 2 tablespoons oil, remaining ingredients, and salt and pepper to taste.

water, extravirgin olive oil, salt, longgrain rice, dried lentils, scallions, parsley, dill, cucumber, lemon juice, yellow pear

Taken from www.epicurious.com/recipes/food/views/lentil-and-rice-salad-103673 (may not work)