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
ITALIAN LENTIL SALAD
Provided by Giada De Laurentiis
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the Salad:
- Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
- For the Vinaigrette:
- Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
- Pour the vinaigrette over the salad and toss well.
Nutrition Facts : Calories 480, Fat 20 grams, SaturatedFat 2 grams, Sodium 173 milligrams, Carbohydrate 61 grams, Fiber 14.5 grams, Protein 19 grams, Sugar 11 grams
COLD-BEEF-AND-LENTIL SALAD
Provided by William Matthews
Categories dinner, lunch, salads and dressings, appetizer, main course
Time 30m
Yield Eight servings
Number Of Ingredients 11
Steps:
- Place the lentils and the water in a saucepan. Bring to a boil, then lower the heat and simmer, partly covered, until the lentils are barely tender, about 20 to 25 minutes. Drain.
- In a small bowl, combine the vinegar and white pepper. Add the olive oil in a steady stream, whisking constantly until the mixture is emulsified.
- In a large serving bowl, toss together the steak, lentils, watercress, garlic, scallions, capers and sweet pickles with the dressing.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 33 grams, Carbohydrate 35 grams, Fat 41 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 138 milligrams, Sugar 4 grams
COLD LENTIL SALAD
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Combine the lentils and garlic in simmering salted water for 10 minutes, or until the lentils are crisp-tender. Drain and run the lentils under cold water. Discard the garlic.
- In a bowl, toss together the lentils, celery, onion, and parsley. In a small bowl, whisk together the lemon juice, olive oil, and water. Drizzle over the lentils and stir gently to incorporate. Season with salt and pepper.
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