rice and lentil salad

recipe from eatingwell.com

Fixing a side dish for tomorrow potluck. Here is my plan:

2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar or red-wine vinegar
1 tablespoon finely chopped shallot
1 tablespoon Dijon mustard
1/2 teaspoon paprika, preferably smoked
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups cooked brown rice
1 15-ounce can lentils, rinsed, or 1-1/3 cups cooked lentils
1 carrot, diced
2 tablespoons chopped fresh parsley

1.Whisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a large bowl. Add rice, lentils, carrot and parsley; stir to combine.

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Sounds like a winner of a recipe to me. Hoping there will be some to bring home : )


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