Ingredients
2 Tbsp extra virgin olive oil
2 Tbsp sherry vinegar or red-wine vinegar
1 Tbsp finely chopped shallot
1 Tbsp Dijon mustard
½ tsp paprika, preferably smoked
¼ tsp salt
¼ tsp freshly ground pepper
2 cup 15-ounce lentils, rinsed, or 1/3 cup cooked lentils
1 can lentil
1 carrot, diced
2 Tbsp chopped fresh parsley
2 Tbsp sherry vinegar or red-wine vinegar
1 Tbsp finely chopped shallot
1 Tbsp Dijon mustard
½ tsp paprika, preferably smoked
¼ tsp salt
¼ tsp freshly ground pepper
2 cup 15-ounce lentils, rinsed, or 1/3 cup cooked lentils
1 can lentil
1 carrot, diced
2 Tbsp chopped fresh parsley
Directions
1. Whisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a large bowl. Add rice, lentils, carrot and parsley; stir to combine.
To Make Ahead: Cover and refrigerate for up to 3 days.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 250
- Calories from fat 72
- Total Fat 8gm 12%
- Sodium 272mg 11%
- Total Carbohydrates 36gm 12%
- Fiber 8gm 32%
- Protein 8gm
*
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
