Boil the lentils for 5 minutes. Strain the water and add fresh water.
Boil for 20 minutes (or until tender).
Boil the rice in a separately saucepan and let it cool.
In a large salad bowl combine the lentils, rice, tomato, cucumber, fresh onion, pepper, dill and parsley.
Prepare the vinaigrette by mixing the extra virgin olive oil, lemon juice, white vinegar until emulsified. Then season with salt and pepper.
Dress salad with vinaigrette and serve.
250 gr boiled lentils
¾ espresso cup rice
1 medium tomato in cubes
1 medium cucumber chopped
1 fresh onion thinly sliced
1 red pepper chopped
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon white vinegar