Thai Lentil and Rice Salad

Inspired by Thai flavors, this vibrant lentil and rice salad is packed with color and texture. For extra protein, add shredded rotisserie chicken!

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Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 10 mins
Ready in
TOTAL TIME 25 mins


  • 1 bag Success® Jasmine Rice
  • 1 tbsp vegetable oil
  • 1 can (15 oz) canned lentils, drained and rinsed
  • 1 1/2 tbsp red curry paste
  • 1 tsp soy sauce
  • 3 cups baby spinach
  • 1 carrot, peeled into ribbons
  • 2 green onions, thinly sliced
  • 3 tbsp fresh cilantro leaves
  • 1 lime, cut into wedges


  • Prepare this hearty vegetarian salad for your next Meatless Monday meal and enjoy something filling and satisfying. Serve with aromatic and fluffy Success® Jasmine Rice for maximum flavor in every bite.

    Step 1

  • Prepare jasmine rice according to package directions.

    Step 2

  • Meanwhile, heat oil in large skillet set over medium heat; sauté lentils and curry paste for 5 to 8 minutes or until well coated and fragrant. Add soy sauce; cook for 1 minute. Stir in spinach; cook for 1 minute or until just starting to wilt.

    Step 3

  • Spoon rice onto large serving plate. Top with lentil mixture and carrot ribbons. Sprinkle green onions and cilantro over top. Serve with lime wedges.

    Recipe Tip

    Once peeled, soak carrot ribbons in ice water to maintain tight curls.

Pantry Staple Deliciousness

This dish takes pantry staples like jasmine rice and lentils to a whole new level! With a simple cooking method that comes together in under 30 minutes, you can experience something tasty and international-inspired with easy-to-find ingredients!

To complement your rice and legumes, use fresh or frozen spinach and peeled carrots with herbs like green onions and cilantro sprinkled with zesty lime juice. Use kale or Swiss chard in place of spinach if desired.

Need to use up more of that curry paste? Try it in a Thai Beef Massaman Curry or something a little simpler like an Instant Pot Thai Chicken and Rice Soup. While red curry paste tends to be spicy as it is made with red chilies, you can decrease the spice level by using a milder Thai curry paste such as yellow or green which are made with milder vegetables and herbs.