Rice & Lentil Salad

• 2 tablespoons extra virgin olive oil
• 2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
• 1 tablespoon chopped shallot
• 1 tablespoon Dijon mustard
• 12 teaspoon paprika, preferably smoked
• 14 teaspoon salt
• 14 teaspoon fresh ground pepper
• 2 cups cooked brown rice
• 1 (15 ounce) can lentils, rinsed or 1 13 cups cooked lentils
• 1 carrot, diced
• 2 tablespoons chopped fresh parsley

1. Wisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a large bowl.
2. Add rice, lentils, carrot and parsley.
3. Stir to combine.
4. Cover and refrigerate for up to 3 days.

extra virgin olive oil, sherry wine vinegar, shallot, mustard, paprika, salt, ground pepper, brown rice, lentils, carrot, parsley

Taken from www.food.com/recipe/rice-lentil-salad-429826 (may not work)