Weekly Recipe Round-Up: Brown Rice & Lentil Salad with Cucumber and Dill

This quick and filling Brown Rice & Lentil Salad is an excellent source of vitamin B1, which supports mental function (more brain boosters!) and helps regulate metabolism. Lentils are legumes and a great source of protein and fiber — the best food combination to curb cravings.

Brown Rice & Lentil Salad with Cucumber and Dill

Course Main Course, Salad, Side Dish
Keyword brown rice, lentil, salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Author Abbie Gellman


  • 1 cup uncooked brown rice or 2 ½ cups cooked brown rice
  • 2/3 cup uncooked lentils or 2 cups cooked lentils
  • 2 cups chopped seedless cucumber about 2 medium
  • 1 cup grated carrot about 2 medium
  • 2 tablespoons chopped fresh dill optional
  • 2 tablespoons chopped fresh chives optional
  • ½ cup rice wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon raw honey
  • ½ teaspoon ground black pepper


  1. If using dried rice and lentils, cook the rice and lentils according to the package instructions. (It is best to slightly undercook rice and lentils so that they better absorb the vinaigrette.)
  2. In a large bowl, combine the cooked rice and lentils with the cucumber, carrot, and herbs (if desired).
  3. Directions for Vinaigrette: In a small bowl, whisk together the vinegar, oil, salt, honey and pepper. Pour over the salad and toss well.


Calories 220
Total fat 6g
Protein 8g
Saturated fat 1g
Carbohydrates 36g
Sodium 358mg
Fiber 7g

Weekly Recipe Round-Up: Brown Rice & Lentil Salad with Cucumber and Dill

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