Lentil & Rice Salad

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 282.3

Total Fat: 8.8 g
Cholesterol: 15.8 mg
Sodium: 204.8 mg
Total Carbs: 42.4 g
Dietary Fiber: 8.9 g
Protein: 12.6 g

View full nutritional breakdown of Lentil & Rice Salad calories by ingredient

Introduction

Great as a side dish or a light lunch. Great as a side dish or a light lunch.

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 8

Ingredients

1 cup dry french green lentils (makes about 2 1/2 - 3 cups cooked)

2 cups cooked Lundberg Wild Blend Brown Rice

1 large cucumber, peeled, quartered, seeded & chopped

1 yellow, red or orange bell pepper, chopped

1/2 or 1/4 red onion chopped (depending on onion size and how strong it is)

6 Campari tomaotes, seeded and chopped

1 5 oz container feta crumbles

2 tbsp Extra Vigin Olive Oil

1/3 cup red wine vinegar

2 tsp dijon mustard

1 1/2 tsp dried basil

1/2 tsp garlic salt

pepper to taste

Tips

I cook a large pot of rice on the weekends and parcel it into 1 cup servings and have it ready to use in recipes as needed. I didn't need to cook my rice for this recipe, but if you don't have any rice cooked, do it at the same time you cook your lentils.

Directions

Sort, wash, and cook lentils according to pkg directions. (If rice isn't precooked, cook it now too.) While lentils are cooking, chop & seed all of the vegetables - cucumber, pepper, onion, & tomatoes. Make dressing of red wine vinegar, olive oil, dijon mustard, dried basil, salt & pepper. Whisk to blend. When Lentils are done, drain and rinse in cold water. Drain well. Combine with rice, vegetables, dressing and feta cheese. Stir to combine well and chill 1-2 hours in the refrigerator, allowing the flavors to combine. Serve cold.

Serving Size: Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JENNIFERCLEMENT.