Brown Rice Lentil Salad

Brown Rice Lentil Salad

"'My family isn't always crazy about trying new recipes,' DeAnn Howard writes from Grinnell, Iowa. 'The first time I served this salad, they took tiny helpings just to appease me. But the unanimous verdict was 'It tastes great!''"
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Ingredients

55 m servings
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Original recipe yields 7 servings

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Directions

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  1. In a saucepan over medium heat, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender. Cool.
  2. In a bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Footnotes

  • Nutritional Analysis: 1/2 cup equals 111 calories, 3 g fat (trace saturated fat), trace cholesterol, 369 mg sodium, 18 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 lean meat.

Reviews

50
  1. 68 Ratings

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Most helpful positive review

I cooked 1/2 cup brown rice, 3/4 cup dry lentils, chicken bouillon granules, 1 bay leaf in 2 1/4 cups water for 40 minutes. When it was cool, I added it to the rest of the ingredients in the re...

Most helpful critical review

Just okay. I followed the recipe exactly and the red wine vinegar seemed way too overwhelming a flavor for my tastes. I would suggest reducing it by half, adding more olive oil, and adjusting f...

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I cooked 1/2 cup brown rice, 3/4 cup dry lentils, chicken bouillon granules, 1 bay leaf in 2 1/4 cups water for 40 minutes. When it was cool, I added it to the rest of the ingredients in the re...

DeeAnn, thank you for a fabulous recipe. The dressing is OUT OF THIS WORLD and I will be making it for green or potatoe salads, too! I didn't have lentils so I doubled the rice. I opened up m...

We thought this tasted okay, but not 5 star like I was hoping. There's no question that it's a salad you can feel good about eating. To make things easier, I put 1/2 cup each, uncooked rice an...

Just okay. I followed the recipe exactly and the red wine vinegar seemed way too overwhelming a flavor for my tastes. I would suggest reducing it by half, adding more olive oil, and adjusting f...

Wonderful recipe! I cooked my lentils in broth and added a little garlic and bay leaf. I didn't have bouillon granules so I threw in a cube. I purchased a lime, but I think I could have used a...

Cooked rice and lentils together. No parsley, but used red, yellow, orange peppers. Added some Italian salad dressing and minced onion to dressing. No mustard. Excellent w/feta cheese crumbl...

I took this to a BBQ and it was well enjoyed by all, and I just loved it! The dressing is delicious, I substituted the wine vinegar for apple cider vinegar and it still came out great. I also ...

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 chic...

Delicious recipe DeAnn that we all found very refreshing. I used chicken broth in lieu of the water and bouillon, radishes in place of tomato (older daughter doesn't like them) and threw in some...

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