You are here

Member since June 2006

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: 


Wow, yummy!  I'm not even much of a lentil fan, but had bought some pre-cooked from Trader Joe's (produce section) and thought this would be a great way to use them.  I have a hard time cooking rice right, so I also bought a tub of pre-cooked brown rice from Trader Joe's (rice section).  These packages were the equivalent of about 2.5 cups of cooked lentils and about 1.5 cups of cooked brown rice.  I sauteed/steamed 1/2 onion, 3/4 cups diced carrot and a zucchini quartered and chopped.  I cut the oil back to 1/2 cup and feel it definitely could have used even less (like 1/4 cup).  I cut the vinegar back to 2 Tbs and used Balsamic because it's what I had, and about 1/2 tsp garlic powder because I didn't have fresh.  I also skipped the tomatoes.  I've been eating it warm/room temp... can't wait to try it cold tomorrow.

Your memory lives on, LA.  Thanks for a wonderful recipe.


Well now I know what all the fuss is about  ;) This salad is awesome  ;)b
I followed it exactly except I can't buy canned tomato with green chili so I added 1/4 tsp. Cayenne to the recipe & it gave the perfect little nip. Also, I cut back the olive oil to 1/4 cup.
Tess was on my mind quite a bit this afternoon  :)>>>

Because I am tracking my nutritional intake, I calculated the nutritional information of this recipe, the way I made it. Here it is,

Nutrition Facts

LucidAnne's Lentil Rice Salad (vegweb recipe)

  Serving Size: 1 serving = 1 cup

Amount Per Serving
  Calories 181.0
  Total Fat 9.7 g
      Saturated Fat 1.3 g
      Polyunsaturated Fat 1.0 g
      Monounsaturated Fat 6.8 g
  Cholesterol 0.0 mg
  Sodium 374.5 mg
  Potassium 315.9 mg
  Total Carbohydrate 20.0 g
      Dietary Fiber 4.5 g
      Sugars 2.1 g
  Protein 4.6 g
  Vitamin A 36.8 %
  Vitamin B-12 0.0 %
  Vitamin B-6 10.7 %
  Vitamin C 11.4 %
  Vitamin D 0.0 %
  Vitamin E 6.8 %
  Calcium 3.9 %
  Copper 7.9 %
  Folate 17.9 %
  Iron 12.3 %
  Magnesium 9.1 %
  Manganese 32.2 %
  Niacin 6.3 %
  Pantothenic Acid    4.6 %
  Phosphorus    10.8 %
  Riboflavin 3.7 %
  Selenium 2.0 %
  Thiamin 8.5 %
  Zinc 5.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Do you think that a wild rice blend would work good in this recipe?
LA's Lentil & Rice Salad recipe is finally on my to do list. I feel bad that I haven't made it before now.


This certainly is good! I had to substitute commercially-prepared harissa for chili powder because I don't have any; but it worked well. I dressed the salad while it was still warm, and it tasted nice, but the next day when it was well chilled it simply sang on the plate! Using brown rice means it stands well without getting soggy and adds to the flavour. I used onion, carrot, celery and zucchini as my veg, chopped small and sauteed. So delicious, I know this is going to be a go-to recipe for potlucks and summer meals.


Not too bad at all. I was not as impressed with this recipe as some of the other reviewers, but that may very well be due to my own alterations. Instead of oil, I used 3/4 cup of an oil substitute I found on Fat Free Vegan's website ( I think next time I might go ahead and use a reduced amount of oil or a different oil substitute, as the one tablespoon of dried basil in the no-oil recipe seemed a bit excessive and overpowered the other flavors that were highlighted in this salad. That's my own fault though!

Despite the extra basily-ness, the salad turned out pretty delish. I think I may also try playing with the rice to lentil ratio. There was definitely more rice than lentils, and I wonder how it would taste the other way around. I'll have to see next time.

Very good, flexible recipe. Thanks to the poster for sharing!  ;)b


My boyfriend liked this so much he ate our leftovers for breakfast!

I replaced the rice with red quinoa.  I added the optional tomatoes and a few of the optional veggies.  I omitted the oil completely (replaced it with veggie broth).  I enjoyed it best when it was slightly warmed but cold is good too.


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.



Log in or register to post comments