Vegetarian Lentil Salad

Ingredients for four people:
300 g of lentils
200 g rice
2 medium tomatoes
12 sour pickles
Pitted black olives
Pepper escalivada
arugula

 
vinaigrette:
5 c / s oil
1 c / s Dijon mustard
1 c / s devinagrede Modena
Fresh parsley leaves
basil
lemon
Salt and pepper

Preparation time:
30 min.

elaboration
In a pressure cooker put to cook the lentils. Heat with the heat to high and once the steam starts coming out of the pressure cooker down the heat to low and keep about 15 min, depending on the pressure cooker. At the end of the pan and pour cooled lentils.
In another fire, boil the rice for about 20 minutes until al dente. Remove residual water if left.
While the rice is cooked and the lentils, chop tomatoes, pickles, olives, peppers and arugula, and retain part.
For the vinaigrette chop parsley leaves and mix the remaining ingredients until a thick emulsion and get the desired taste.
Finally stir and mounting plates. Keep in the refrigerator about 2 hours before serving.
For the summer this is a very refreshing and food dish.

suggestion
Instead you can use arugula lettuce or endive.
To make the dish with a twist you can also add chopped nuts.