Rice with Olives, Lentils and Corn

Ingredients

• Rice1/2 cup (100 g)
• Lentils1/2 cup (100 g)
• Corn1/2 unidad (125 g)
• Olives5 count (25 g)
• Tomato1/2 count (65 g)
• Cucumber1/3 cup (40 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice and lentils.

2. 2

   Step 2

   Shuck the corn and place in a pot with boiling water. Boil for 12 minutes, remove and drain.

3. 3

   Step 3

   Meanwhile, cut the tomato and cucumber into similar sized pieces and thinly slice the olives.

4. 4

   Step 4

   Place the rice, corn, tomato, tomato, cucumber and lentils on a plate or in a bowl.

5. 5

   Step 5

   Season with olive oil, lemon juice and a pinch of salt. Optional: Sprinkle with scallions.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice with Olives, Lentils and Corn can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.