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Lentil Rice Salad

What you need: 

8 ounces lentils
2 cups veggie broth or 2 bay leaves and water
1 cup brown rice
optional: slightly cooked veggies such as carrots, zucchini, onion, celery, etc.
optional: 1 can diced tomatoes w/ green chilis

Chili Dressing: (can adjust heat levels if you like it spicy!)
3/4 cup olive oil
1/4 cup red wine vinegar
1 clove minced garlic
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon oregano
1/4 teaspoon cumin dash pepper

What you do: 

Cook lentils in broth or water. Drain off any extra that is not absorbed.

In a separate pot, cook brown rice in 2 1/2 cup liquid. Cool each, and mix with optional veggies (its nice when they are grilled).

Mix Chili Dressing ingredients well.

Combine rice, lentils and veggie mix with the chili dressing. This is one that gets better as it sits. Serve cold or slightly warmed.

Recipe Category: 


So I made this last night because I have been wanting to and I wanted to celebrate our dear LucidAnne's life.

I thought it was really awesome! I did cut down to 1/4 c oil and a little less than 1/4 c red wine vinegar. I should have cut the vinegar down more, though, so it was more proportional. It was too vinegar-y so I added a bit of maple syrup and it was perfect. This was soo delicious. Me and Dustin ate almost the whole thing in one night (and I added about 2 cups of cooked veggies).



this is SOOOOOOOOOOOOOO good. I'm eating my 6th bowl! i'm so full but i cant stop eating it.


This salad has become a staple in my house! 
I made a few slight changes, nothing very big.  I just made the dressing more potent in spice and herb and less of it because I found there was too much oil.  I used the leftover dressing on plain brown rice the next day.
The only thing I added the second time around extra was fresh Cilantro, it made it nice and fresh.

Great easy recipe that is perfect for a potluck or picnic as it sits well  :)


Way too much olive oil and vinegar.  Otherwise, would have been good.


Great recipe, I simplified it a lot- threw rice and lentils in rice cooker together. The vinagrette was great- I changed it a little: apple cider vinegar, olive oil, parsley, cumin, chili powder, a pinch brown sugar and cinnamon. Used no tomatoes, onion or garlic, still really good.


I added zuccini, onions, carrots, green onions, mushrooms and a can of fire roasted tomatoes. The vinegar smell was pretty overpowering, I added alot more seasonings to cover it up. I cut back the oil, but think I would cut it back even more next time. Overall it was pretty decent, I was the only one in the family who would eat it though. I think it missed some sort of key ingredient or spice, not sure. Maybe next time I'd try to round it out to be more of a main dish, instead of a side.


ATTENTION: this salad is dangerously good.

you have been warned

thank you


This was pretty yummy. And super healthy. I cut back on the olive oil and used the water in my can of tomatoes and it worked out fine. I used zucchini and carrots for my veggies. Very delicious, I will be making this a lot. It's nice to have it handy sitting in the fridge so I don't go for the bowl of leftover frosting next to it!


This was delicious! I used a bit more broth than called for, and some veggie sausage. Lots of vegetables rounded this out for a nice meal!! I will be making this over and over again!


This was good, but I felt like it called for a lot of oil.  I ended up cutting back to 1/4 cup and then only using half of the mix I made.  It turned out fine but I didn't have any stewed tomatoes, so used some paste instead.  Very tasty. 



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