½ cup uncooked regular long-grain white rice
⅓ cup dried lentil
2 Tbsp chopped fresh parsley
generous dash ground red pepper
1 stalk celery, sliced (about 1/2 cup)
1 medium red onion, chopped
½ cup diced green or red pepper
½ cup fat-free Italian vinaigrette
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 evenly coated. Cover and refrigerate for at least 2 hours or overnight. Serve on the lettuce.