Warm Lentil and Rice Salad over Wilted Mesclun Recipe | Vegetarian Times Skip to main content

Warm Lentil and Rice Salad over Wilted Mesclun

This meal-size warm salad comes together quickly after a long day of shopping and won’t leave you too stuffed to tackle an after-dinner gift-wrapping session. The lentil-rice combo is kid-friendly—just skip the salad part and serve in bowls with carrot sticks and grape tomatoes.


Ingredient Set Name: 

Lentils and Rice


Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
1 small onion, finely chopped (1 cup)
Ingredient Line: 
1 tsp. ground cumin
Ingredient Line: 
1 cup green French lentils
Ingredient Line: 
½ cup white basmati rice
Ingredient Line: 
¾ lb. mesclun salad mix (8 cups)

Ingredient Set Name: 

Balsamic Dressing


Ingredient Line: 
3 Tbs. olive oil
Ingredient Line: 
1 Tbs. balsamic vinegar
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1 clove garlic, minced (1 tsp.)
Ingredient Line: 
½ tsp. dry mustard


  1. 1. To make Lentils and Rice: Heat olive oil in large skillet over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Stir in cumin, and cook 1 minute more, or until fragrant. Stir in lentils, rice, and 2 1/2 cups water. Season with salt and pepper, cover, and bring to a boil. Reduce heat to medium, and simmer 25 minutes, or until lentils and rice are tender. Season with salt and pepper once more.
  2. 2. Meanwhile, to make Balsamic Dressing: Whisk together olive oil, vinegar, garlic, and mustard in small bowl. Season with salt and pepper.
  3. 3. To serve: Divide mesclun salad mix among 4 plates. Top with Lentils and Rice, and drizzle with Balsamic Dressing.

Nutrition Information: 

13 g
Total Fat: 
12 g
Saturated Fat: 
1.5 g
51 g
0 mg
23 mg
9 g
5 g
Serves 4

Comments on this Recipe

I made this dish, and it tasted great, but the lentils weren't cooked fully. Has anyone had to use more water to cook the lentils?

Hi the recipe looks great but how many lentils should I add for the above recipe. And should I use dried lentils or canned?

I always double this recipe when I make it! Its great taste is a pleasant surprise with the simple, pantry-staple ingredients and quick prep.