Ingredients2 h 35 m servings 137 cals
- 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.
- 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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Per Serving: 137 calories; 0.5 g fat; 28.8 g carbohydrates; 4.7 g protein; 1 mg cholesterol; 490 mg sodium. Full nutrition
ReviewsRead all reviews 3
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.