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Rice & Lentil Salad

September/October 2009

Your rating: None Average: 3.9 (106 votes)

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.



READER'S COMMENT:
"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!! "
Rice & Lentil Salad Recipe

15 Reviews for Rice & Lentil Salad

09/06/2012
Anonymous
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.

Great and easy
Comments
04/14/2011
Disgusting

I thought this recipe was quite horrible. Please don't waste your time or money making this.

Comments
11/10/2010

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!!

Comments
05/13/2010
Anonymous

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.

Comments
04/15/2010
Anonymous

I used a pomegranate vinegar which gave it a very exotic flavor, and I served it warm. Can't complain.

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