This is a fab potluck salad. If you make it for dinner at home, try it topped with a salmon fillet or, for a vegetarian entree, served over spinach or other salad greens. (A word of warning: Don't substitute a different rice. Arborio, the type used in risotto, definitely works best.) The recipe comes from the blog A Couple Cooks.

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Ingredients

Directions

  • In a large saucepan, bring the water, lentils and kosher salt to a boil. Reduce heat to a simmer; cook, covered, for 10 minutes. Meanwhile, rinse rice thoroughly in a fine-mesh strainer until water runs clear. Stir rice into lentils; continue to simmer, covered, for 10 more minutes, or until water is absorbed and rice is tender. Spread rice and lentils out on a large sheet pan to cool for 10 minutes.

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  • Meanwhile, prepare dressing: In a medium serving bowl, whisk together sherry vinegar, mustard and smoked paprika. Gradually drizzle in olive oil, whisking until creamy and emulsified. Stir in cooled rice and lentils, then fold in tomatoes, red onion and basil. Add pepper to taste.

How to Add Salmon

In a skillet over medium-high heat, heat 1 tablespoon each butter and olive oil. Cook four 4-ounce salmon fillets until fish flakes when tested with a fork, about 5 minutes per 1/2-inch thickness of fish, turning once. Serve each portion of lentil salad topped with a salmon fillet.

*Shopping Tip

French lentils (aka Puy lentils) hold their shape better than the common brown or green ones, so they’re a great choice for salads. Look for them at large supermarkets or specialty stores.

Nutrition Facts

496 calories; 15 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 0 mg cholesterol; 378 mg sodium. 480 mg potassium; 73 g carbohydrates; 7 g fiber; 3 g sugar; 18 g protein; 0 g trans fatty acid; 674 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 244 mcg folate; 0 mcg vitamin b12; 41 mg calcium; 4 mg iron;

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