Rice & Lentil Salad

I've made this a couple of times, I thought it was quite tasty. you have to watch the amount of Dijon, that's not necessarily everybody's favorite. It's good served cold or warm.

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.

Yummy! I made this as a side dish for some turkey breast and my husband loved it! This is the first salad I've made with lentils and I can't believe it took me this long. Let me say, in reference to other comments, that my husband and I like vinegar. In fact, we often use more vinegar than oil in dressings similar to the one in this salad. So, everybody, use your judgement and your likes to determine how to flavor this salad. We will be making this again!

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

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

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!!

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!!

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

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.