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Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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!

Recipe Summary

prep:
10 mins
additional:
2 hrs 25 mins
total:
2 hrs 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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Nutrition Facts

138 calories; protein 4.7g; carbohydrates 28.8g; fat 0.5g; cholesterol 1.5mg; sodium 490.1mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/04/2015
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 either use a bit less broth or bring the broth to a full boil for a few minutes before adding the rice and lentils. I also did not use the full amount of red onion. Orange and red bell peppers really brighten up the dish. The type of salad dressing used will either make or break this salad. I used a light Italian and that worked well. The nice thing is you could use different dressings to compliment the main dish. This would be a good recipe to make for vegetarians using vegetable broth instead of chicken broth. Read More
(1)

Most helpful critical review

Rating: 1 stars
09/01/2015
This won't be a repeat at my house. The lentils weren't finished cooking when the rice was done. Read More
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
08/04/2015
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 either use a bit less broth or bring the broth to a full boil for a few minutes before adding the rice and lentils. I also did not use the full amount of red onion. Orange and red bell peppers really brighten up the dish. The type of salad dressing used will either make or break this salad. I used a light Italian and that worked well. The nice thing is you could use different dressings to compliment the main dish. This would be a good recipe to make for vegetarians using vegetable broth instead of chicken broth. Read More
(1)
Rating: 4 stars
08/15/2015
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 recipe! Read More
Rating: 1 stars
09/01/2015
This won't be a repeat at my house. The lentils weren't finished cooking when the rice was done. Read More
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