Lentil and Rice Salad

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I made this last night and tried it today for lunch. I thought it was a light yet filling alternative to a turkey sandwich or other typical lunch fare.
I didn't modify the recipe much except to use veggie broth instead of chicken, sub brown rice for white, omit the olives (which I don't care for, and use a bit of lemon juice instead of zest, as that's what I had on hand. I also made the rice and lentils risotto-style, adding broth only as I needed it, for fear that I would waste too much.
All in all, a great, yummy vegetarian-friendly salad.

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I had high hopes for this dish but found it to be only OK. It is perfectly fine but doesn't pop. I am a vegetarian, so maybe my standards are higher for veggie dishes. I would not make this again.

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Everyone in the family loved this recipe. Would absolutely serve this to guests. The flavors are bright, the dish is beautiful. Nice job, Giada!

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As always, Giada presents us with another great recipe. Followed the recipe exactly and got rave reviews. I served it along side Giada's Chicken Piccata (another winner. Oh so delicious!! Don't hesitate to make either of these wonderful dishes.

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I loved it. I didn't have fresh garlic, but used minced from the jar and it was fine. I did add an extra 3 tbsp of olive oil to smooth it out a little more.

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I made this today for the first time. It's easy though it requires a bit of prep. I subbed brown rice for white rice, since I'm watching my carb intake. It was just delicious. Can't wait to eat it cold out of the fridge tomorrow.

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Based on prior comments, I used 1 3/4 cup of broth for the lentils and cooked them an extra 5-10 minutes. There was no broth left and they were fully cooked. I skipped the olives because I didn't have them and I only had roasted garlic on hand - not fresh. I added a little celery seed and I think celery would also be good - but I didn't have any on hand. This was wonderful warm and I am looking forward to having it cold tomorrow. This recipe makes a ton - you could easily half the recipe for 4 people as a side dish and you would have plenty. It's very filling but not heavy when you are finished.

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I loved this recipe. I'm not the most accomplished cook in the kitchen so I try to find things that look presentable but aren't overly involved with a hundred spiced. This was fabulous. I skipped the olives since Im not a fan but I feel like the fresh parsley is a must if you want to maintain the dynamic of flavors. The extra olive oil and salt aren't necessary if you want to shave off sodium. I added some extra lemon to mine, and like everyone else I found the lentils needed an extra five minutes. I also cut back the amount of broth to two cups instead of two and a half and was left with only a small amount to drain.

This recipe goes amazing with chicken and if your entertaining a vegetarian crowd I see no reason you couldn't mix up cuisine and pair it with falafel. Great stuff.

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First saw/tried this recipe 3 years ago. Still one of my favorites. Healthy, flavorful, filling, and easy to make. The only thing to complain is that the amount of chicken stock seems too much for the lentil. I always ended up with lentils soaking in the chicken stock.

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This is a go-to salad for me. If you have a Trader Joe's near you, use the already cooked, vacuum sealed lentils in the refridgerated section and their frozen brown rice. You can throw this recipe together in 10 minutes. I always add lots of lemon juice and zest and then always serve with a fresh squeeze of lemon as it tends to get absorbed by the rice. Top it with some rotisserie chicken and you have a great, complete meal in minutes!!! Giada rules.