Lentil and Rice Salad

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Omit the olives and add dried cranberries & chopped walnuts for a real treat!

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Giada, this dish is very tasty!
I did what the recipe said but, I cooked my lentils for 30 minutes. They were still firm but tender. I can't wait to taste it cold, maybe breakfast in the morning, lol. There was no need for anything else, flavor was right on the money. Great salad!!

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I LOVE this recipe, but I do a couple things different. I use pre-cooked lentils, so I only add 1/2 cup of broth to cook the carrots. I chop the carrots and onion in the food processor. They cook up so much nicer that way. I also use the lemon JUICE from one lemon, sometimes the zest and lemon juice from two lemons. And I add more thyme if I think it needs more citrus zest. Also, I don't add the olives. While I LOVE kalamata olives, I find them odd in this dish for some reason.

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Delicious--great to take to work for lunch. I add tuna on top, plus a splash of lemon juice. I just love this recipe.

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This recipe is GREAT - so fresh and flavorful and inexpensive to make. You have to cook the lentils at least twice as long as Giada recommends but once they're done, this salad is fabulous hot, cold or room temp. I used green lentils and yellow lentils and both worked well. Add a little cooked, chopped chicken if you want to make this a full dinner dish.

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I followed the recipe as stated and it turned out delicious. If you like lentils you will love this dish. I always use basmati rice instead of regular long grain rice and I think it tastes much better. Outside of that, everything else gives this dish such good flavors, even the lemon peel.

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I used half cup dry long grain brown basmati and half white basmati. Lemon pepper seasoning because I didn't have a fresh lemon on hand. It was excellent. Thanks Giada!

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I love this recipe and make it all the time, especially in the summer! I should mention that I loooove lentils and so I'm a little biased, but I think this is a delicious recipe. The key is to use the juice of the lemon in addition to the zest. It keeps the salad from being too dry and really gives it that extra boost of flavor. I would definitely recommend this one, it's great when served warm, or out the fridge for leftovers! Definitely give it a try.

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Loved this recipe!! I used the zest of a whole lemon and a great wild rice mix with french green lentils!!

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This recipe was a big hit with my husband and brother, both who thought it was better the next day for lunch. I also substituted brown rice and it really went well with the lentils. I gave the recipe 4 out of 5 stars because it does seem like there is a little something missing that would set this recipe over the top. I have made this twice now, the second time I double the carrots and celery to add a bit more color, veggies, and variety to this salad. This is also very versatile as we have tried it, warm, cold, as a side dish, in a lunch wrap with some veggies, and my favorite on top of a bed of spinach as a bigger salad with cucumber, tomatoes, and some feta.