oons extra-virgin olive oil 2 tablespoons sherry vinegar or red-wine vinegar 1 tablespoon finely chopped shallot 1 tablespoon Dijon mustard 1/2 teaspoon paprika, preferably smoked 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 cups cooked brown rice 1 15-ounce can lentils, rinsed, or 11/3 cups cooked lentils 1 carrot, diced 2 tablespoons chopped fresh parsley

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oons extra-virgin olive oil 2 tablespoons sherry vinegar or red-wine vinegar 1 tablespoon finely chopped shallot 1 tablespoon Dijon mustard 1/2 teaspoon paprika, preferably smoked 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 cups cooked brown rice 1 15-ounce can lentils, rinsed, or 11/3 cups cooked lentils 1 carrot, diced 2 tablespoons chopped fresh parsley

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