Lentil Confetti Salad | JPMA, Inc.

This recipe provided by foodhero.org

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5 from 2 votes

Lentil Confetti Salad

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Mains & Sides
Servings: 4 cups

Ingredients

  • 1/2 cup dry lentils
  • 1 1/2 cups water
  • 1/4 tsp salt
  • 1 cup cooked brown rice
  • 1/2 cup reduced fat Italian dressing
  • 1/2 cup tomatoes, seeded and diced
  • 1/5 cup green peppers, seeded and chopped about 1/2 a small pepper
  • 3 tbsp chopped onion
  • 2 tbsp chopped celery
  • 6 sliced pimento-stuffed green olives
  • 2 tsp chopped fresh parsley optional

Instructions

  • Wash and drain lentils. Place in saucepan, add water and salt
  • Bring to boil, reduce heat and simmer, covered about 20 minutes. Do not overcook. The lentils should be tender with skin intact. Drain immediately.
  • Combine the lentils with cooked rice, pour dressing over mixture and refrigerate until cool.
  • Add rest of ingredients, except parsley, mix well.
  • Garnish with parsley before serving (optional).
  • Refrigerate leftovers within 2 hours.

Notes

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