4 servings, about 1 cup each
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.
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 11/3 cups cooked lentils
1 carrot, diced
2 tablespoons chopped fresh parsley
Whisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a large bowl. Add rice, lentils, carrot and parsley; stir to combine.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Recipe by EatingWell.com
© Meredith Corporation. All rights reserved. Used with permission.