Rice and lentil Salad


2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar or red-wine vinegar
1 tablespoon finely chopped shallot
1 tablespoon Dijon mustard
½ teaspoon paprika, preferably smoked
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups cooked brown rice
1 15-ounce can lentils, rinsed, or 1⅓ cups cooked lentils
1 carrot, diced
2 tablespoons chopped fresh parsley

Active 15 m             Ready In 15 m
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.

Nutrition information
Serving size: about 1 cup
Per serving: 250 calories; 8 g fat(1 g sat); 8 g fiber; 36 g carbohydrates; 8 g protein; 167 mcg folate; 0 mg cholesterol; 2 g sugars; 2,878 IU vitamin A; 4 mg vitamin C; 20 mg calcium; 1 mg iron; 272 mg sodium; 153 mg potassium
Nutrition Bonus: Vitamin A (58% daily value), Folate (42% dv)
Carbohydrate Servings: 2½
Exchanges: 2½ starch, 1 lean meat, 1½ fat



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