Lentil Rice Salad

Campbell's Lentil Rice Salad Recipe

Here's a great make-ahead side dish that makes a wonderful addition to a buffet, picnic, barbecue or formal meal.  It's subtle flavors complement just about any main course.

At a glance


10 min.


2 hr. 35 min.



Servings: 1/2 cup each

Cook: 25 min.

Chill: 2 hr.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/2 cup uncooked long grain white rice
1/3 cup dried lentils
2 tablespoons , chopped fresh parsley
1 dash ground red pepper
1 stalk celery, sliced (about 1/2 cup)
1 medium red onion, chopped
1/2 cup diced red bell pepper (or green)
1/2 cup fat free vinaigrette dressing
6 lettuce leaves

How to Make It

  • 1

    Heat the broth to a boil in a 2-quart saucepan over medium-high heat. Stir in the rice and lentils. Reduce the heat to low. Cover and cook for 20 minutes or until done. Let stand for 5 minutes or until the liquid is absorbed.

  • 2

    Toss the lentil mixture, parsley, ground red pepper, celery, onion, green pepper and vinaigrette in large bowl until evenly coated. Cover and refrigerate for at least 2 hours or overnight. Serve on the lettuce.

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