Reviewed: May 23, 2012

I double this recipe for our family of five eaters, use chicken broth instead of water and bouillon, and serve it over spinach leaves. You could use veggie broth or bouillon to make this a vegetarian dish. For the sake of efficiency, I cook my lentils and rice together using a 1:2 ratio of food to water or broth. You can do that on the stove or in a rice cooker. We've found that this has a bite to it on the day you make it, but tones down quite a bit as leftovers on day two.

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Reviewer:

BETHANYWEATHERSBY

Reviewed: May 17, 2012

The red wine vinegar was incredibly overpowering. It tasted like salad dressing. I measured with a measuring spoon, so it could be that the measured Tbsp of vinegar is greater than say a spoon out of the drawer. Not sure I'd bother to try this again though :(

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Reviewer:

Oarangere

Reviewed: Mar. 15, 2012

I made this twice today and I really regret it. The first time I followed advice to cook the lentils and rice together and the lentils disintegrated. So i just served the mushy mixture with chicken for dinner. I tried again later in the evening. This time I cooked the lentils separately for 15 minutes until they were tender but still intact. The lentil trouble wasn't the recipe's fault. But the dressing, yikes! The first batch I made according to the recipe but it was incredibly salty (and, combined with the seasoned rice, would be inedible). I could also tell the vinegar and Dijon were really strong. So for the second batch I used just a dash of salt and slightly less Dijon and vinegar. I really love tart flavors but this was not the best. I have a feeling I'll be trying this again tomorrow since I have all the ingredients. But I'll be cutting the vinegar, Dijon, and lime by half at least.

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Reviewer:

Lauren

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: San Francisco, California, USA

Reviewed: Sep. 11, 2011

I really loved this, but I did make some changes to make it healthier. I subbed vegetable bouillon for chicken, I left out the olive oil, and I used 2 tsp of Mrs. Dash and 2 tsp of Liquid Bragg's in place of the salt. Really, really delicious!

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Reviewer:

smallu

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Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Sep. 10, 2011

I would eat this salad every day. It was excellent. I added some baby portobella mushroom slices and also replaced the seeded chopped tomato with grape tomato halves. I plan to make this recipe quite regularly -- healthy, simple and oh so tasty!

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Reviewer:

ROODYPOOH

Reviewed: Aug. 14, 2011

Ok. Used balsamic instead of red wine vinegar. Only used half the amount. Cooked lentils with brown rice. Just ok.

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Reviewer:

MWANG78

Reviewed: Jul. 25, 2011

Nice recipe for a summer BBQ. I used chicken broth and added in some red bell pepper. Also used honey dijon mustard, it's all I had on hand. Loved the flavours, although it is very garlicky. Will make again for sure.

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Reviewer:

NLcookiemomster

Reviewed: May 16, 2011

This was super. Everyone loved it and the entire bowl was eaten. Will make again for sure. Thanks!!

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Reviewer:

amberlp

Reviewed: Apr. 3, 2011

So good! I didn't have fresh basil so I sprinkled some dried basil on the green onions and tomatoes and then added the lentils and rice to the bowl. It worked out great and there was still a distinct basil flavor to the dish. I will make this again and again!

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Reviewer:

mrsa08

Cooking Level: Intermediate

Reviewed: Feb. 3, 2011

This was really, really good and pretty easy to make. I followed another reviewers tip about cooking the lentils (3/4 cup), brown rice (1/2 cup) and 2 1/4 cups of water with the bouillon added, and then mixing the rest as directed in the recipe. I will definitely make this again, probably when this batch runs out! I did use cilantro, as well, because that is what I had on hand, which I think I would prefer to the parsley. Fantastic recipe, thanks for sharing it!

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