Rice & Lentil Salad

From EatingWell: 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.

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!! "

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13 Reviews for Rice & Lentil Salad

03/15/2010

Anonymous

The vinegar flavor came through too much, it was overpowering, I would use half of what is directed.

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03/12/2010

Anonymous

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.

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