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Rice & Lentil Salad

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4 servings, about 1 cup each
Active Time: 15 minutes
Total Time: 15 minutes
6 points plus

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).

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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

Details

Preparation

Step 1

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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