Quick Rice and Lentil Salad
Nutrition per serving
| Calories | 405 kcal |
| Protein | 16.6 g |
| Carbs | 67.5 g |
| Fats | 8.5 g |
| Saturated Fat | 1.3 g |
| Monounsaturated Fat | 5.4 g |
| Polyunsaturated Fat | 1.4 g |
| Sugars | 6 g |
| Fiber | 15.2 g |
| Sodium | 173 mg |
Ingredients
| Microwave Brown Rice | |
| Arugula (Rocket) | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Canned Lentils | |
| Carrot | |
| Parsley | |
| Dijon Mustard (Whole Grain) | |
| Apple Cider Vinegar | |
| Paprika | |
| Olive Oil |
1. Microwave the rice for the time stated on the packet and set aside.
2. For the dressing, whisk together the olive oil, vinegar, mustard, paprika, salt and pepper in a small bowl.
3. Dice the carrot into small cubes. Drain and rinse the lentils.
4. Combine the rice, lentils, carrot, onions, arugula and parsley in a bowl and stir in the dressing.