Rice & Lentil Salad

16 Reviews
From: EatingWell Magazine September/October 2009

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 4 servings

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  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar or red-wine vinegar
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon paprika, preferably smoked
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups cooked brown rice
  • 1 15-ounce can lentils, rinsed, or 11/3 cups cooked lentils
  • 1 carrot, diced
  • 2 tablespoons chopped fresh parsley

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 250 calories; 8 g fat(1 g sat); 8 g fiber; 36 g carbohydrates; 8 g protein; 167 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 2878 IU vitamin A; 4 mg vitamin C; 20 mg calcium; 1 mg iron; 272 mg sodium; 153 mg potassium
  • Nutrition Bonus: Vitamin A (60% daily value), Folate (42% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 1/2 starch, 1 lean meat, 1 1/2 fat

Reviews 16

March 22, 2016
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By: sitzemartin
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!
November 24, 2013
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By: EatingWell User
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
September 13, 2013
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By: mmorrissey
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
May 18, 2013
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By: EatingWell User
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.
May 13, 2013
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By: EatingWell User
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.
October 25, 2012
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By: EatingWell User
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
September 06, 2012
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By: EatingWell User
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
April 14, 2011
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By: EatingWell User
Disgusting I thought this recipe was quite horrible. Please don't waste your time or money making this.
November 10, 2010
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By: kathleen
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!!