- 1 3/4 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
- 1/2 cup uncooked long grain white rice
- 1/3 cup dried lentils
- 2 tablespoons chopped fresh parsley
- 1 dash ground red pepper
- 1 stalk celery, sliced
- 1 medium red onion, chopped
- 1/2 cup diced green pepper or red pepper
- 1/2 cup fat free vinaigrette dressing
- 6 lettuce leaves
- Heat the broth to a boil in a 2-quart saucepan over medium-high heat. Stir in the rice and lentils. Reduce the heat to low. Cover and cook for 20 minutes or until done. Let stand for 5 minutes or until the liquid is absorbed.
- Toss the lentil mixture, parsley, ground red pepper, celery, onion, green pepper and vinaigrette in large bowl until coated. Cover and refrigerate for at least 2 hours or overnight. Season to taste. Serve on the lettuce leaves.
03/27/2018
recipepes.com
Lentil Rice Salad, recipe
PT15M
PT1H
5
455 calories
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