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Rice & Lentil Salad

Rice & Lentil Salad
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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.

Prep: 15 minutes | Total Time: 15 minutes
  • 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
  • 1/4 teaspoon
    freshly ground pepper
  • 2 cups
    cooked brown rice
  • 1 15-ounce can
    lentils, rinsed, or 1 1/3 cups cooked lentils
  • carrot, diced
  • 2 tablespoons
    chopped fresh parsley
  1. Whisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a large bowl. Add rice, lentils, carrot and parsley; stir to combine.


Nutritional Information

Makes: 4 servings, about 1 cup each
  • Calories250
  • Fat8 g
    • Saturated fat1 g
  • Cholesterol0 g
  • Carbohydrates36 g
    • Dietary fiber8 g
  • Protein8 g
  • Sodium272 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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