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.

  • 4Servings


Lentils and Rice

  • 2 Tbs. olive oil
  • 1 small onion, finely chopped (1 cup)
  • 1 tsp. ground cumin
  • 1 cup green French lentils
  • 1/2 cup white basmati rice
  • 3/4 lb. mesclun salad mix (8 cups)

Balsamic Dressing

  • 3 Tbs. olive oil
  • 1 Tbs. balsamic vinegar
  • 1 clove garlic, minced (1 tsp.)
  • 1/2 tsp. dry mustard


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. Meanwhile, to make Balsamic Dressing: Whisk together olive oil, vinegar, garlic, and mustard in small bowl. Season with salt and pepper.

3. To serve: Divide mesclun salad mix among 4 plates. Top with Lentils and Rice, and drizzle with Balsamic Dressing.

Nutrition Information

  • Calories: 361
  • Carbohydrate Content: 51 g
  • Fat Content: 12 g
  • Fiber Content: 9 g
  • Protein Content: 13 g
  • Saturated Fat Content: 1.5 g
  • Sodium Content: 23 mg
  • Sugar Content: 5 g