Rice & Lentil Salad

A simple dressing of sherry vinegar, Dijon mustard and paprika flavor this rice and lentil salad. It's a great way to use up leftovers.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Ingredients

2 tablespoons extra-virgin olive oil		1/4 teaspoon freshly ground pepper
2 tablespoons sherry vinegar or red-wine vinegar		2 cups cooked brown rice
1 tablespoon finely chopped shallot		1 15-ounce can lentils, rinsed, or 11/3 cups cooked lentils
1 tablespoon Dijon mustard		1 carrot, diced
1/2 teaspoon paprika, preferably smoked		2 tablespoons chopped fresh parsley
1/4 teaspoon salt

Prep: 15 min Total: 15 min (Quick)

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

1
Whisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a large bowl. Add rice, lentils, carrot and parsley; stir to combine.

Calories: 250		Fiber: 8 g
Fat: 8 g		Saturated Fat: 1 g
Carbohydrates: 36 g		Protein: 8 g
Sodium: 272 mg		Monounsaturated Fat: 6 g
Exchanges: 2 1/2 starch, 1 lean meat, 1 1/2 fat		Cholesterol: 0 g
Carbohydrate Servings: 2		Potassium: 151 mg
Nutrition Bonus: Vitamin A (60% daily value), Folate (42% dv).

Chime In