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    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.

    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 1 1/3 cups cooked lentils
    • 1 carrot, diced
    • 2 tablespoons chopped fresh parsley

    Instructions

    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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