Rice pilaf left over from the day before is mixed with boiled red lentils, tomato and cucumber and freshened up with a lemony dressing to make this salad, part of Jordanian cuisine's waste-cutting tradition. Its light texture turns a heavy pilaf into an easy meal.
Boil the red lentils for 12 minutes, until soft but not falling apart, then drain.
Dice the tomato and cucumber and finely chop the parsley.
Mix the leftover rice with the lentils and vegetables, then season with the lemon juice, olive oil, crushed garlic and salt.
Let the salad rest for 10 minutes so the flavours meld, then serve.
Let the leftover rice come to room temperature before mixing, since cold rice does not absorb the dressing well. Do not overcook the lentils; keeping their shape matters for the salad's texture.
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