recipes

Carrot Lentil And Rice Salad

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This simple lentil and rice salad is loaded with protein and fiber and is a great way to use up leftovers. You can also make this ahead and refrigerate so you always have a healthy meal on hand. It is dressed with a simple mix of sherry vinegar, Dijon mustard and paprika which gives a wonderful light flavor to this salad.

In just a few minutes you can have a healthy and delicious meal!

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar or red-wine vinegar
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon Dijon mustard
  • ½ teaspoon paprika, preferably smoked
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 cups cooked brown rice
  • 1 15-ounce can lentils, rinsed, or 1⅓ cups cooked lentils
  • 1 carrot, diced
  • 2 tablespoons chopped fresh parsley

Preparation:

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

4 thoughts on “Carrot Lentil And Rice Salad

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