LENTIL AND CARROT SALAD WITH MIDDLE EASTERN SPICES
I combined two of my favorite Mediterranean salads to stretch the cup of lentils I had in my pantry. Take care not to overcook the lentils; they should be slightly al dente. They go quickly from al dente to mushy, so make sure to check after 25 minutes.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, main course, side dish
Time 45m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Place the lentils in a medium saucepan, cover by 1 inch with water, add the bay leaf and bring to a boil. Add salt to taste, reduce the heat and cook just until the lentils are al dente, about 25 minutes.
- Meanwhile, combine 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and transfer to a large bowl.
- While the lentils are simmering, steam the carrots for 8 to 10 minutes, until tender. Remove from the heat and transfer to the bowl with the garlic and spices. Add the lemon juice and salt to taste and toss together.
- When the lentils are cooked al dente, set a strainer over a bowl, drain the lentils and toss at once with the carrots. If desired, add some of the broth to moisten. Add cilantro and another tablespoon of olive oil and toss together. Add freshly ground pepper, taste and adjust salt. Transfer to a serving platter, drizzle the remaining olive oil over the top, and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 248 milligrams, Sugar 3 grams
LENTIL AND RICE SALAD
Provided by Giada De Laurentiis
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
- Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.
PUY LENTIL, SPICED ROAST CARROT & FETA SALAD
High in fibre, a good source of iron, vitamin C and it counts as 3 of your 5-a-day - what's not to love about this superhealthy salad?
Provided by Good Food team
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
- Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
- Toss the dressed lentils with mint and lamb's lettuce. Lay warm spiced carrots on top and scatter with feta.
Nutrition Facts : Calories 272 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
MEDITERRANEAN LENTIL SALAD
This is a delicious lentil salad, that keeps very well in the refrigerator.
Provided by Candice
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
- Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 16.2 g, Fat 7.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 452.8 mg, Sugar 3 g
MIDDLE EASTERN LENTIL SALAD
This spicy salad is one of my favorite lentil preparations. The trick is not to overcook the lentils, which should be al dente.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, salads and dressings
Time 40m
Yield Serves six
Number Of Ingredients 9
Steps:
- Place the lentils in a medium saucepan, cover by 1 inch with water and bring to a boil. Add 1 teaspoon salt, reduce the heat and cook just until the lentils are al dente, about 25 minutes.
- Meanwhile, heat 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and set aside.
- When the lentils are just tender, drain through a strainer set over a bowl. Toss at once in another bowl with the garlic, spices, cilantro and lemon juice. Taste and adjust salt. If the lentils seem a little dry, add a few tablespoons of the broth. Transfer to a serving platter, drizzle the remaining olive oil over the top and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 10 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 147 milligrams, Sugar 1 gram
MIDDLE EASTERN CARROT SALAD
This is a lovely, refreshing salad with lots of coriander. I found it on the internet years ago, but I don't remember where.
Provided by Amanda in Adelaide
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together and chill for at least 1 hour.
Nutrition Facts : Calories 76.2, Fat 4.7, SaturatedFat 0.7, Sodium 77.5, Carbohydrate 8.7, Fiber 2.3, Sugar 4.2, Protein 0.8
MIDDLE EASTERN SALAD
A Chatelaine Food Express Quickies recipe. This could be a side dish salad or a light vegetarian entree. Posted for ZWT6
Provided by Dreamer in Ontario
Categories Lentil
Time 15m
Yield 3 1/2 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk olive oil with red wine vinegar, Dijon and salt.
- Stir in lentils, tomatoes, cucumber, onion, garlic and dill or coriander.
- Serve with feta or goat cheese crumbled over top.
Nutrition Facts : Calories 346.9, Fat 15.5, SaturatedFat 6.7, Cholesterol 33.4, Sodium 746.2, Carbohydrate 35.4, Fiber 12.1, Sugar 7.4, Protein 18.7
CARROT-AND-LENTIL SALAD
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 55m
Number Of Ingredients 10
Steps:
- Bring lentils, onion, garlic, and 4 cups water to a boil in a saucepan. Reduce heat; simmer until tender, about 20 minutes.
- Meanwhile, whisk together ginger, mustard, and vinegar in a small bowl. Season with salt and pepper. Gradually whisk in oil. Toss together carrots, parsley, and half of dressing in a bowl. Season with salt and pepper.
- Drain lentils; discard onion and garlic. Toss lentils with remaining dressing in another bowl. Transfer to a platter, top with carrot mixture, and serve.
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