Lentil Rice Salad

Lentil Rice Salad


"Here's a great make-ahead side dish that makes a wonderful addition to a buffet, picnic or barbecue. Its subtle flavors will complement just about any main course and are sure to impress your guests!"
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2 h 35 m servings 137 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Heat the broth to a boil in a 2-quart saucepan over medium-high heat. Stir in the rice and lentils. Reduce the heat to low. Cover and cook for 20 minutes or until done. Let stand for 5 minutes or until the liquid is absorbed.
  2. Toss the lentil mixture, parsley, ground red pepper, celery, onion, green pepper and vinaigrette in large bowl until coated. Cover and refrigerate for at least 2 hours or overnight. Season to taste. Serve on the lettuce leaves.


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Read all reviews 3
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Overall this was well received. I used orange lentils because they are so much more appealing to look at. My lentils and rice were a little sticker than I had hoped for. Next time I would e...

This won't be a repeat at my house. The lentils weren't finished cooking when the rice was done.

Nice and refreshing. I couldn't bear the thought of all that raw onion, so I put it in with the rice and lentils when they were half done. Used dried parsley instead of fresh. Thanks for the rec...