Lentil and Brown Rice Salad

This salad is super easy to prepare, very inexpensive and delicious.

Ingredients:
1     cup        Brown rice or a mix of brown and wild
1     cup        French green lentils
1     ea          Pomegranate, seeded
1     clove     Garlic
2     ea          Carrots
1     stalk      Celery
1     ea          Shallot (or a 1/2 of a red onion )
                    A few sprigs of thyme and/or rosemary
                    Olive Oil, Vinegar, salt and pepper to taste
                    Crumbled feta cheese (optional)


Method:
Place the lentils, 1/4 of the onion, the herbs, garlic and the peeled carrots in a pot, and cover with water.  Add a generous pinch of salt  and bring to a boil,  then turn down and cook at a low simmer until the lentils are tender but still have a little bite to them.
Meanwhile, cook the rice according to the bag instructions, or, if you'd prefer, you can bring water to a boil, stir in the brown rice, add some salt, and cook at a low simmer until the rice is done.  Strain and reserve.
Once the lentils are done, slice the carrots, and discard the garlic clove and the onion and herbs.
Dice the rest of the onion, and slice the celery.  While the lentils are still warm, season with olive oil and vinegar to taste.  Don't be afraid to be generous with both of these.  Add the rice, celery, carrots and the rest of the onion, diced.  Finish with the pomegranate seeds.  Mix well, taste, and re season with salt, pepper, vinegar and olive oil to taste.  If using the feta cheese, mix in now.
If you'd like a little extra flavor you can add some chopped cilantro or parsley.  Once cool, label, date and refrigerate.  This salad will hold in the fridge for 5 to 7 days.
Let come to room temperature or heat before serving.  You can always add a little lemon or lime juice right before consuming.