Lentil and Rice Salad

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Absolutely delicious! I made it as instructed, with Brown Rice instead of White. I didn't have Olives so I used some reduced fat Feta instead and it was absolutely fantastic. Will definitely make this again!

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This is a good combination of flavors and textures. I used a black rice and that was really good. This would also be good on top of a bed of lettuce with a simple vinaigrette.

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Family favorite! Subbed dried cranberries for olives and added several squirts of lemon juice to brighten flavors along with the fruity olive oil.
I think French lentils are key, they hold their shape well. Perfect for lunch the next day over greens.

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Deeeelish!
Used brown rice and vegetable broth and it was fabulous! Will def use again!

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I made this tonight.

I really like it. It's tasty. But the rice and lentils did need cooked longer than the time stated on the recipe. It took my lentils and rice about 35 or so minutes until tender and done cooking. Also, like someone else mentioned, I only used two cups of chicken broth for the lentils. Any more than that, and I definitely would have had a lot of leftover broth to drain out (and that would have been a waste.

I do feel like it needed more salt and will add more during cooking next time I make it.

And I love olives, especially kalamata. I feel like without them, the dish wouldn't be as good as it is. I also added a few big squirts of lemon juice -- not lemon peel.

But this was tasty and I will definitely make it again sometime.

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Such a tasty and healthy recipe! Next time I would probably make this with brown rice and possibly add a little of the lemon juice, but it was very tasty and yielded quite a lot!

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This was an excellent dish and it had a bonus? I seasoned the lentils as they cooked in the chicken stock, reserved it after I drained it and had an amazing lentil broth! Bonus!

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Delicious. Very tasty- perfect for a warm summer day. I love the lemon zest, perfect. No need to change or add anything.

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This is a great dish on a hot summer night or for lunch. I use brown rice and add some tuna. This is a great healthy meal.

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Hot or cold, this recipe is great. It travels well as pot luck, and is a wonderful option for both vegetarians and those of us who want to cut back on animal products. It's filling, light and you don't have to feel badly if you eat it late at night. I use white rice and a wild rice mixture for a blend of textures. I also leave out the Italian parsley on this one, but the lemon peel and thyme leaves make for an earthy combination. With the kalamata olives, you really don't need much salt. This is great for me as I am trying to lower my sodium. This has become one of my favorite 'go to' recipes. Five stars and two thumbs up on this one!