Brown Rice Lentil Salad Recipe

Apparently I first developed this brown rice lentil salad recipe for something called the four day diet? That's the thing about having blogged for over a decade — all the fun, ill-advised shit you do is preserved for posterity though your own eloquent writing. Anyhoo, the salad is delicious, and it's a great vegan dish for a party or for a week's worth of lunches. So.


Basmati rice is just as easy to cook as regular rice, but its flavor and aroma are really extra-special. Same goes for Puy lentils.

Brown Rice Lentil Salad

This is a simple, healthful and savory brown rice lentil salad. Make a batch for a party, or eat it for lunch all week.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Serves 8


  • 1 1/2 cups brown basmati rice
  • 2 Tablespoons soy sauce, divided
  • 1 tablespoon butter (optional)
  • 1 1/2 cups French green lentils (lentilles du Puy), rinsed and picked over for stones
  • 1 dried bay leaf
  • 2 teaspoons Herbes de Provence
  • 1/2 medium red onion, finely chopped
  • 1 red bell pepper, diced small
  • 1 small handful parsley leaves, minced
  • 1/4 cup extra-virgin olive oil
  • 2 Tablespoons champagne vinegar
  • Freshly ground black pepper, to taste


  1. To cook the rice, combine it in a medium pot with 3 cups water, 1 tablespoon of the soy sauce and the butter.
  2. Bring to a boil, then cover, lower the heat so that you see just a bit of steam escaping, and cook for 40 minutes without lifting the lid.
  3. Meanwhile, to cook the lentils, place them in a smallish pot with the bay leaf, Herbes de Provence, and a generous pinch of salt. Cover with about two inches of water, bring to a boil and then simmer for 20 minutes.
  4. Drain the lentils and remove the bay leaf.
  5. Place the chopped red onion, bell pepper and parsley in a large bowl.
  6. When the rice and lentils are cooked, add them, too.
  7. In a small bowl, whisk together the olive oil, the vinegar, the remaining tablespoon of soy sauce, and the black pepper until emulsified.
  8. Pour the dressing over the warm rice and lentils and toss to combine well.
  9. Serve warm or at room temperature.

Nutrition Information

Amount Per Serving:

Calories:: 343 Total Fat:: 9.9g Carbohydrates:: 52.7g Fiber:: 5.7g Protein:: 12.2g

Did you make this recipe?

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