Lentil And Rice Summer Salad

We love summer salads, and haven’t been eating them enough this season! What I love about this summer salad is that it is filling and provides lots of plant-based protein.

Many vegetable-based salads can be delicious but low on the filling factor. Combining this salad with a few other summer salads for a summer potluck can make for a filling summer meal; it’s also perfect alongside a vegetarian entree to fill in more protein. We’ve included this recipe in our summer grilling menu.

Lentil and Rice Summer Salad

What You Need:

  • 1 cup short grain brown or white rice (or 3 cups cooked)
  • 1 cup french lentils
  • 1 cup diced cherry tomatoes
  • ¼ large red onion
  • ½ cup chopped fresh basil
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • 1 tablespoon sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ¼ cup olive oil


Cook the rice according to the package instructions. Cool the rice to room temperature before making the salad: an easy way to do this is to spread it out onto a baking sheet and place in the freezer for a few minutes.
Meanwhile, boil the French lentils: place 1 cup lentils in a saucepan with 3 cups water. Bring it to a boil, then simmer for 20 minutes until tender.
Dice the tomatoes. Thinly slice onion. Chop the basil.
Make the dressing: in a medium bowl, whisk together sherry vinegar, mustard, and smoked paprika. Gradually whisk in the olive oil 1 tablespoon at a time until creamy and emulsified.
In a large bowl, mix the rice, lentils, tomato, onion, and basil with ¾ teaspoon kosher salt and a few grinds of black pepper. Pour on the dressing and mix to combine. Taste, and add additional salt and pepper as desired.

h/t: acouplecooks.com/lentil-and-rice-summer-salad/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ACoupleCooks+%28A+Couple+Cooks%29&utm_content=FaceBook

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