This recipe is an easy way to use up leftovers if you have an abundance of cooked rice and/or lentils on hand, in the category of what I call #veganproblems.
- 1 and 1/2 cups cooked red lentils
- 1 cup cooked jasmine rice
- 1 cup vegetable broth
- 1 small garlic clove
- 1 and 1/2 teaspoons balsamic vinegar
- 3 tablespoons fresh-squeezed lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Combine all of the ingredients in a blender; process until smooth. Serve!