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Rice & Lentil Salad

September/October 2009

Your rating: None Average: 3.9 (104 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

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

Ingredients

  • 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

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

Tips & Notes

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

Nutrition

Per serving: 250 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 36 g carbohydrates; 8 g protein; 8 g fiber; 272 mg sodium; 151 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


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