COLD LENTIL SALAD
This lentil salad is very simple and yet very tasty. It is perfect for picnics and summer gatherings. If you grow fresh herbs and tomatoes, it will come out even better. It is appropriate for vegan, gluten-free, and generally healthy eating.
Provided by Lindsay L.
Categories Salad Beans Lentil Salad Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Peel outer skins from garlic bulbs and cut about 1/4 inch from the top of each bulb to expose cloves; place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon olive oil, and wrap garlic bulbs in the foil. Place wrapped bulbs into a baking dish.
- Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
- Place lentils into a 5-quart pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain lentils in a fine-mesh strainer and rinse with cold water to cool; drain again.
- Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat. Keep refrigerated until serving time.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 25.7 g, Fat 5.5 g, Fiber 8.6 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 28.2 mg, Sugar 3 g
WARM LENTIL SALAD
Who said salads have to be served chilled? This soon-to-be family classic is best served warm.
Provided by Patak's Canada
Categories Salad
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Add olive oil to a pan on medium heat. Add onions and peppers and saute until tender.
- Stir in Patak's Tandoori Curry Paste.
- Add lentils and saute until hot.
- Pour the mixture into a serving bowl, top with lemon juice, parsley, and enjoy!
Nutrition Facts : Calories 319 calories, Carbohydrate 35.2 g, Fat 14.4 g, Fiber 13.4 g, Protein 14.4 g, SaturatedFat 2 g, Sodium 532.4 mg, Sugar 5 g
SPICY RED LENTIL SALAD WITH PICKLED VEGETABLES
Steps:
- For the lentils: Set a large saucepan over high heat. Add the lentils and toast in the dry pan until they just turn in color a little (this will give the finished lentils a little texture), 20 to 30 seconds. Add 3 1/2 cups water, the cumin, red pepper flakes, bay leaf and some salt and pepper. Bring to a boil, and then reduce the heat and simmer, uncovered, until the lentils are tender and all the liquid has been absorbed, about 12 minutes. Pour the lentils out onto a flat platter in a thin layer so they cool faster and don't get too soft. Cool in the refrigerator for 5 minutes.
- For the salad: Drain the giardiniera, reserving 1 tablespoon of the pickling juice, and roughly chop. Wash the arugula and dry well.
- For the vinaigrette: In a large mixing bowl, make a quick vinaigrette by combining the reserved pickling juice with the red wine vinegar, Dijon mustard, sugar, and some salt and pepper. While whisking, add the olive oil to emulsify.
- Assemble the salad in a large bowl by folding the giardiniera in with the lentils. Dress lightly with the vinaigrette and serve immediately over the arugula.
CUBAN LENTIL SALAD WITH SPICY VINAIGRETTE
Steps:
- In a large pot, bring the water to a boil and add the salt. Add the lentils, reduce the heat to low, and cook covered for 30 minutes. The lentils should be tender but not mushy. Take care not to overcook them or they can fall apart. While the lentils are cooking, in a medium skillet, heat 1 tablespoon of the olive oil over medium low heat. Add the garlic and cook gently for 5 to 6 minutes, or until softened and just slightly golden. Do not allow to brown. Remove from the heat and add the cumin, coriander, cayenne, and salt. Stir in the vinegar and then transfer the mixture to a large serving bowl. Drain the lentils in a colander, and immediately transfer them to the bowl. Toss together until the lentils are evenly coated with the dressing, then drizzle the remaining 4 tablespoons of olive oil over the top and toss again just to mix. Cool to room temperature, stir in the scallions and jicama, and serve immediately, or refrigerate for 1 or 2 hours, to allow the flavors to marry. Garnish with sprigs of parsley and lemon wedges.
LENTIL SALAD WITH BALSAMIC VINAIGRETTE
Categories Salad Onion Low Fat Quick & Easy Lentil Spring Vegan Parsley Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley.
- Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).
- Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates. Serve warm or at room temperature.
SALADE CHAUDE AUX LENTILLES AVEC VINAIGRETTE à LA MOUTARDE
Common brown lentils may be substituted for the lentils of Le Puy but they cook much more quickly- in about twelve minutes initially. In this recipe the carrots may be cooked separately in boiling salted water until tender for a brighter color. Lentilles du Puy (French green lentils) are available at specialty foods shops and some natural foods stores.
Yield Serves 6
Number Of Ingredients 12
Steps:
- In a heavy saucepan combine lentils, water, onion, bacon, garlic, thyme, and parsley sprigs and simmer, covered, 20 minutes. Stir in carrots and simmer mixture, covered, until lentils are tender, about 10 minutes. Lentils may be made 2 days ahead and kept in cooking liquid, covered and chilled. Reheat lentils before proceeding with recipe.
- Transfer 2 tablespoons lentil-cooking liquid to a medium bowl and whisk in vinegar, mustard, and salt and pepper to taste. Add oil in a stream, whisking, and whisk dressing until emulsified.
- Drain lentils well in a sieve and discard parsley sprigs and garlic. Toss lentils with chopped parsley and vinaigrette and season with salt and pepper.
- Just before serving, arrange arugula decoratively around salad.
LENTIL SALAD WITH ITALIAN SAUSAGE AND MUSTARD VINAIGRETTE
Make and share this Lentil Salad With Italian Sausage and Mustard Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook the lentils in boiling water to cover for about 20-25 minutes or until tender; drain, rinse with cool water, drain and set aside.
- Crumble the sausage into a large nonstick skillet.
- Cook over medium heat for about 5 minutes or until browned, break up the sausage with a utensil; set aside to cool.
- In a large bowl, mix together the green and red peppers, celery, green onions, and parsley; add in the cooled lentils and sausage.
- To make the dressing: whisk together the oil, vinegar, mustard, garlic, salt, and pepper; pour over salad; toss to coat.
- Line plates with lettuce leaves; spoon salad into the center; garnish with tomato wedges, eggs, and radishes.
Nutrition Facts : Calories 701.8, Fat 38.2, SaturatedFat 7.6, Cholesterol 150.5, Sodium 1160.2, Carbohydrate 55.5, Fiber 25.5, Sugar 8.4, Protein 36.3
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