Rating: 3.78 stars
18 Ratings
  • 5 star values: 1
  • 4 star values: 15
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2009

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Recipe Summary

total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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Tips

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

Nutrition Facts

250 calories; protein 7.9g; carbohydrates 36.5g; dietary fiber 8.4g; sugars 2.2g; fat 7.9g; saturated fat 1.2g; vitamin a iu 2877.7IU; vitamin c 3.6mg; folate 166.7mcg; calcium 19.7mg; iron 0.8mg; magnesium 47mg; potassium 153.1mg; sodium 272.2mg; thiamin 0.1mg.
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Reviews (7)

18 Ratings
  • 5 star values: 1
  • 4 star values: 15
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
09/06/2012
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 Read More
Rating: 4 stars
10/29/2011
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!! Read More
Rating: 5 stars
05/14/2013
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. Read More
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Rating: 4 stars
10/30/2011
This was pretty good. Made it to take for lunches at work. I didn't have any dijon mustard when I made it so I just used honey mustard salad dressing instead. Read More
Rating: 4 stars
10/13/2017
I made quite a few adjustments but it came out really good. I substituted vinegar for lemon juice and shallots for green onions. I omitted the Dijon mustard used paprika instead of smoked paprika added 1/2 tsp of cumin and used low sodium chicken broth to cook the rice & lentils in. I also did red pepper and cilantro instead of parsley as others suggested. I had this as a main dish so next time I plan to add chickpeas and corn to make it more hearty. Read More
Rating: 4 stars
10/30/2011
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. Read More
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Rating: 4 stars
09/13/2013
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 Read More
Rating: 2 stars
10/25/2012
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 Read More
Rating: 4 stars
10/30/2011
added cilantro instead and really liked it Read More