A simple dressing of sherry vinegar, Dijon mustard and paprika flavors this rice and lentil salad. It's a great way to use up leftovers. Source: EatingWell Magazine, September/October 2009

EatingWell Test Kitchen
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Ingredients

Directions

  • Whisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a large bowl. Add rice, lentils, carrot and parsley; stir to combine.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

250 calories; 7.9 g total fat; 1.2 g saturated fat; 272 mg sodium. 153 mg potassium; 36.5 g carbohydrates; 8.4 g fiber; 2 g sugar; 7.9 g protein; 2878 IU vitamin a iu; 4 mg vitamin c; 167 mcg folate; 20 mg calcium; 1 mg iron; 47 mg magnesium;

Reviews (18)

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18 Ratings
  • 5 star values: 1
  • 4 star values: 15
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
06/10/2019
I've made this a couple of times I thought it was quite tasty. you have to watch the amount of Dijon that's not necessarily everybody's favorite. It's good served cold or warm. Read More
Rating: 4 stars
10/13/2017
I made quite a few adjustments but it came out really good. I substituted vinegar for lemon juice and shallots for green onions. I omitted the Dijon mustard used paprika instead of smoked paprika added 1/2 tsp of cumin and used low sodium chicken broth to cook the rice & lentils in. I also did red pepper and cilantro instead of parsley as others suggested. I had this as a main dish so next time I plan to add chickpeas and corn to make it more hearty. Read More
Rating: 4 stars
03/22/2016
Yummy! I made this as a side dish for some turkey breast and my husband loved it! This is the first salad I've made with lentils and I can't believe it took me this long. Let me say in reference to other comments that my husband and I like vinegar. In fact we often use more vinegar than oil in dressings similar to the one in this salad. So everybody use your judgement and your likes to determine how to flavor this salad. We will be making this again! Read More
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Rating: 4 stars
11/24/2013
Fantastic awesome. I added a cup of peas fresh coriander and like someone else a Pomegranate Sause/molasses (Turkish product) but even without the additions it would probably be amazing Read More
Rating: 4 stars
09/13/2013
I loved this recipe. I made an entire bag of lentils and probably 3 cups of brown rice. Added a lot of carrots halved the oil and added many more random amounts of spices (basil oregano cumin etc.) to the 2 Tablespoons of apple cider vinegar - absolutely delicious for such a low fat and nutricious recipe. Pros: Good source of protein Read More
Rating: 4 stars
05/18/2013
I thought this was delicious. I was so eager to try it I forgot to put the carrot in. Several reviewers complained about the vinegar taste. I noticed more of a vinegar smell than an actual taste but if you really don't like vinegar you may not care for this recipe. I loved it and plan to make it a staple. Read More
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Rating: 5 stars
05/14/2013
Excellent salad as you can use whatever vegetables you have on hand. We add 2 TBSP honey and a little fresh lemon or lime juice to enhance the flavors - especially if you use cilantro. Read More
Rating: 2 stars
10/25/2012
Not disgusting but won't make it again This dish was relatively cheap to make didn't take too much time and was pretty easy to put together as well. But the taste just isn't good. It's not disgusting and I'll probably eat it because I'm too tired to make anything else and too broke to buy anything else. But when you take a bite of this it just tastes like overpowering vinegar and onion with a mush of grains. I made very little substitutions. Instead of shallots I used a mix of garlic and onion (mostly onion) and used cilantro instead of parsley (I think the cilantro is the only thing that makes it good). I'll eat it but definitely throwing out whats leftover and WILL NOT make again. Don't make this guys unless you enjoy vinegar/onion taste comparable to a super vinegary pasta salad (and I like pasta salad). Pros: Uses very healthy ingredients low calorie easy to make Read More
Rating: 4 stars
09/06/2012
Really enjoyed this but upped the quantity of some of the ingredients to boost the flavor Increased the amount of onion (purple not shallot) increased the vinegar and oil and used cilantro instead of parsley although I think parsley would have been fine. Also cooked the brown rice in vegetarian broth not water. Then threw in some chopped tomatoes and would have added red pepper if I had had some. I thought it was very good and will definately make it again. Pros: Great and easy Cons: I think if it had been made as the recipe stated it would have been bland Read More
Rating: 4 stars
10/30/2011
added cilantro instead and really liked it Read More
Rating: 4 stars
10/30/2011
I made this last night and it's so good it's unbelievable! I used brown basmati rice (my favorite) cilantro instead of parsley and no paprika. It would be good without the rice as well and I think celery might be a nice addition. I never used canned lentils before but they were surprisingly good. They were very small lentils and the texture was perfect for something like this. I will be adding these canned lentils to my shopping list now to have on hand. Read More
Rating: 4 stars
10/30/2011
The vinegar flavor came through too much it was overpowering I would use half of what is directed. Read More
Rating: 4 stars
10/30/2011
This was pretty good. Made it to take for lunches at work. I didn't have any dijon mustard when I made it so I just used honey mustard salad dressing instead. Read More
Rating: 4 stars
10/30/2011
Didn't try yet. Do you serve hot or cold? Anonymous Read More
Rating: 4 stars
10/30/2011
I used a pomegranate vinegar which gave it a very exotic flavor and I served it warm. Can't complain. Read More
Rating: 4 stars
10/30/2011
I loved this recipe and I have made it several times. I think cilantro would be better than parsley. Other than that I would not or did not change anything. Read More
Rating: 4 stars
10/29/2011
This was great - enough for lunch the next few days! I ate mine cold or at room temperature - a little extra dressing may be in order when serving as sitting in the fridge did soak up most of it. Easy versatile and yummy!! Read More
Rating: 1 stars
10/29/2011
Disgusting I thought this recipe was quite horrible. Please don't waste your time or money making this. Read More