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Rice & Lentil Salad

  • 15 m
  • 15 m
EatingWell Test Kitchen
“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.”

Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons sherry vinegar or red-wine vinegar
    • 1 tablespoon finely chopped shallot
    • 1 tablespoon Dijon mustard
    • ½ teaspoon paprika, preferably smoked
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 2 cups cooked brown rice
    • 1 15-ounce can lentils, rinsed, or 1⅓ cups cooked lentils
    • 1 carrot, diced
    • 2 tablespoons chopped fresh parsley

Directions

  • 1 Whisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a large bowl. Add rice, lentils, carrot and parsley; stir to combine.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
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