Best 5 Brown Rice Lentil Salad Recipes

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Indulge in a delightful culinary journey with our multifaceted Brown Rice Lentil Salad recipes. These enticing dishes, brimming with wholesome ingredients and vibrant flavors, cater to diverse dietary preferences, including vegan, gluten-free, and nut-free options. Embark on a healthy escapade as you explore a symphony of textures and flavors in each unique recipe. From the classic combination of earthy brown rice and protein-rich lentils, to the tantalizing twists of roasted vegetables, zesty dressings, and fresh herbs, these salads promise a satisfying and nutritious experience. Get ready to elevate your mealtime routine with our curated collection of Brown Rice Lentil Salads, designed to nourish your body and tantalize your taste buds.

Let's cook with our recipes!

VEGAN LENTIL SALAD WITH BROWN RICE.



Vegan Lentil Salad with Brown Rice. image

This vegan lentil salad with brown rice is a hearty and healthy summer dish. This is just right for your next party!

Provided by Kelly Roenicke

Categories     Salad

Time 50m

Number Of Ingredients 14

1 cup brown Basmati rice
2 teaspoons olive oil
2/3 cup green lentils (picked over and rinsed)
1 cup shredded carrots
2/3 cup cilantro leaves (packed)
1 cup cherry tomatoes (halved)
1/4 cup sweet onion (finely chopped)
1/2 cup roasted pumpkin seeds (optional)
1/2 cup olive oil
2 1/2 tablespoons fresh lemon juice
1 clove garlic (minced (if you love garlic, do 2 cloves))
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper

Steps:

  • Place the brown Basmati rice in a pot with 1 3/4 cups water and 2 teaspoons olive oil. Bring to a boil, then reduce heat to low. Cover the pan with the lid tilted, and cook for 40 minutes or until rice is light and fluffy.
  • While the rice cooks, cook the lentils. Place the rinsed lentils in a pot with enough water to cover by one inch. Bring to a boil, then reduce heat to a simmer. Cover with the lid tilted to release steam. Cook for about 30 minutes, until the lentils are tender.
  • Once the lentils are done, drain off any liquid and place them on a plate to cool. Place the rice on a plate to cool as well. (Putting the lentils and rice in a flat layer allows them to cool more quickly).
  • Put the cooled lentils and rice in a large bowl. Add the carrots, cilantro, cherry tomatoes, onion, and pumpkin seeds (if using).
  • Place the dressing ingredients in a jar, and shake well.
  • Pour the dressing over the salad and toss to coat. If you aren't serving it right away, store the salad and the dressing separately in the refrigerator until ready to serve.
  • Add more salt and pepper if desired. Enjoy!

Nutrition Facts : Calories 323 kcal, Carbohydrate 31 g, Protein 8 g, Fat 18 g, SaturatedFat 2 g, Sodium 253 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

BROWN RICE WITH LENTILS



Brown Rice with Lentils image

In just a few moments, I can have this homey side dish in the oven, leaving me plenty of time to attend to the rest of my meal.-Michele Doucette, Stephenville, Newfoundland and Labrador

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 cups reduced-sodium chicken broth or vegetable broth
1/2 cup white wine or reduced-sodium chicken broth or vegetable broth
1 medium onion, chopped
1/2 cup dried lentils, rinsed
1/2 cup uncooked brown rice
1 garlic clove, minced
1 bay leaf
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 cup Italian stewed tomatoes, cut up
1/4 teaspoon salt
1/2 cup reduced-fat shredded Swiss cheese

Steps:

  • In a 1-1/2 qt. baking dish coated with cooking spray, combine the first 10 ingredients. Cover and bake at 350° for 40 minutes. , Stir in the tomatoes and salt. Cover and bake for 20-30 minutes longer or until rice and lentils are tender. Remove and discard bay leaf. Sprinkle with cheese. Bake, uncovered, for 5-8 minutes or until cheese melts.

Nutrition Facts : Calories 169 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 427mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges

LENTIL AND RICE SALAD



Lentil and Rice Salad image

Provided by Giada De Laurentiis

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil, plus 3 tablespoons
1 carrot, peeled and finely diced
1 small onion, finely chopped
2 garlic cloves, minced
1 1/4 cups dried green lentils
2 1/2 cups chicken broth, plus 2 cups
1 bay leaf
1 cup long-grain white rice
1/2 cup pitted kalamata olives, coarsely chopped
1/2 cup chopped fresh Italian parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons finely grated lemon peel
Salt and freshly ground black pepper

Steps:

  • Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
  • Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.

LENTIL SALAD



Lentil Salad image

Provided by Alton Brown

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 cup red wine vinegar
1/4 cup olive oil
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh thyme leaves
1 recipe basic cooked lentils, see recipe below
6 to 8 slices thick-sliced bacon, cooked and chopped
1 pound brown or green lentils, approximately 2 1/2 cups
1 small onion, halved
1 large clove garlic, halved
1 bay leaf
1 teaspoon kosher salt
1/4 pound salt pork, optional
1/4 teaspoon freshly ground black pepper

Steps:

  • Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.;
  • Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately.
  • Note from Alton: Those of you who watched this program on the 17th or 18th will want to disregard one particular suggestion I made regarding lentils: don't feed the left over onions to your dog. It turns out onions are not good for dogs in any shape or form. I'm grateful to the fans who emailed me after the airing for setting me straight on this nutritional peculiarity. As for my own dog's ability to digest onions, well...she's more hog than dog I guess.
  • Cook smart,
  • Alton

LENTIL AND RICE SALAD



Lentil and Rice Salad image

Categories     Salad     Rice     Tomato     Side     Picnic     Vegetarian     Quick & Easy     Backyard BBQ     Cucumber     Lentil     Summer     Healthy     Vegan     Potluck     Dill     Parsley     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1 1/2 cups water
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 cup long-grain rice
1/4 cup dried lentils, picked over
4 scallions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
1/2 English cucumber, seeded and diced (1 cup)
2 tablespoons fresh lemon juice
1 cup yellow pear or cherry tomatoes, halved

Steps:

  • Bring water, 1 tablespoon oil, and salt to a boil in a 2-quart saucepan, then stir in rice. Return to a boil and cover pan. Reduce heat to low and simmer rice until water is absorbed and rice is tender, about 15 minutes. Fluff rice with a fork and let stand, covered, 5 minutes.
  • While rice is simmering, cook lentils in a saucepan of boiling water until just tender, 15 to 20 minutes. Drain in a sieve.
  • Spread rice and lentils in a shallow baking pan and cool 10 minutes. Transfer to a bowl and toss gently with remaining 2 tablespoons oil, remaining ingredients, and salt and pepper to taste.

Tips:

  • Use quality ingredients: Fresh, organic vegetables and high-quality lentils will make a big difference in the taste of your salad.
  • Cook the lentils al dente: You want the lentils to be tender but still have a slight bite to them. Overcooked lentils will become mushy and ruin the texture of the salad.
  • Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing will overwhelm the other flavors in the salad.
  • Let the salad chill: This will allow the flavors to meld and develop. For best results, chill the salad for at least 30 minutes before serving.

Conclusion:

Brown rice lentil salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with protein, fiber, and vitamins, and it can be easily customized to your liking. With a few simple tips, you can make a brown rice lentil salad that is sure to impress your friends and family.

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