Brown Rice + Lentil Salad with Mint

A couple of weeks ago my friend Lauren Pieri brought a really delicious dish to Bethany’s house for dinner. I loved the recipe so much I asked her if I could share it with you all on the blog. So thank you Lauren for sharing this recipe with me and now everyone else!

Brown Rice + Lentil Salad with Mint


  • ½ Cup of Brown Rice
  • ½ Cup of Dried Brown Lentils
  • ½ Cup of White Onion (Chopped)
  • 1 Medium Cucumber
  • 1 Red Bell Pepper
  • ½ Cup of Fresh Mint
  • 2 Cloves of Garlic
  • Juice of 2 Lemons
  • ½ Cup of Medjool Dates (About 6-8)
  • Ground Black Pepper (for taste)


  • First, Rinse and drain your lentils. Cook according to instructions on the package. If you are purchasing loose lentils you will need to bring 2 cups of water to a boil and then reduce to a simmer and pour in the lentils and let cook for 30-40 minutes (or until there at a desired softness.) You may add salt after or at the last 15 minutes of cooking, but just a pinch!

  • Next, do the same steps with when cooking your brown rice.

  • When both the lentils and brown rice are done drain and put both into a large mixing bowl.

  • Now, chop your onion, cucumber, red bell pepper, dates and mint into small cubes.

  • Mince your two cloves of garlic.


  • Now add all your chopped ingredients (onion, cucumber, bell pepper, mint and garlic) into the mixing bowl with the brown rice and lentils. Mix well.


  • Pour the lemon juice over the salad and then stir to mix it in well


  • Enjoy! :)


Written, Styled and Photographed by: Kristen Tola Hettich

Recipe by: Lauren Pieri