Lentil & rice salad with lemon and herbs
A Middle Eastern lunch for the galley that copes with rough seas, about 15 min hands-on.
- Lunch
- Middle Eastern
- ⏱ 15 min
- 🌊 Sea tolerance 5/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Green/brown lentils (dried)200 g (50 g)
- White rice (long grain)200 g (50 g)
- Cucumber240 g (≈ 1 cucumber) (60 g)
- Parsley16 g (4 g)
- Lemon48 g (≈ 0.5 lemon) (12 g)
- Extra-virgin olive oil40 g (10 g)
Method
- Cook lentils and rice; cool.
- Toss with cucumber, parsley, lemon and olive oil.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in dry stores.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
- kcal
- 461
- protein
- 17 g
- fat
- 11 g
- carbs
- 75 g
- sugar
- 2 g
- fibre
- 7 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes