Egyptian Spiced Lentil and Rice Salad

Combine the rinsed brown lentils, basmati rice, and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils and rice are tender and the liquid has been absorbed.

Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, fluff the lentil and rice mixture with a fork.

In a large bowl, combine the cooked lentils and rice with the chopped fresh parsley, chopped fresh mint, and finely diced red onion.

In a small bowl, whisk together the lemon juice, olive oil, ground cumin, salt, and black pepper to create the dressing.

Pour the dressing over the lentil and rice mixture and toss gently to combine all ingredients thoroughly.

Serve the Egyptian Spiced Lentil and Rice Salad immediately, or chill for at least 30 minutes for a refreshing cold salad.