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

05/18/2013

Anonymous

Recommends this recipe

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.

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05/13/2013

Anonymous

Recommends this recipe

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.

Comments (1)

8 comments

Anonymous wrote 4 days 4 hours ago

also balsamic vinegar instead

also balsamic vinegar instead of red wine vinegar

10/25/2012

Anonymous

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

At least it has some nice orange and green color to it.

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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.

Pros: Great and easy

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