Rice & Lentil Salad

3.9 (112)
Rice & Lentil Salad

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.

Yield: 4 servings, about 1 cup each
Active Time: 15
Total Time: 15

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

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

Nutrition Per Serving

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

Nutrition Bonus Vitamin A (60% daily value), Folate (42% dv).

Carbohydrate Serving 2

Exchanges 2 1/2 starch, 1 lean meat, 1 1/2 fat

From EatingWell September/October 2009