LENTIL SALAD WITH CURRY SPICES AND YOGURT
This is a delicious, simple, and inexpensive recipe. You can make it even easier by using the vegetables raw, rather than blanching them. I'd bet that regular lentils would work well in this, too.
Provided by Aunt Cookie
Categories Lentil
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the lentils and place them in a medium saucepan; cover with water and add the bay leaf. Bring to a boil, reduce heat, and simmer (the original recipe said to boil for 15-20 minutes -- I find it takes longer to cook the lentils).
- Meanwhile, bring a small pot of water to a boil and drop the onion in for 15 seconds. Scoop out with a strainer and splash with vinegar.
- Drop in the carrot for 1 minute to blanch.
- In a small bowl, combine yogurt, lemon juice, 1 tb vinegar, and spices.
- Drain the lentils when tender; remove the bay leaf and toss all ingredients together. Toss in cilantro before serving.
WARM LENTIL AND ACORN SQUASH SALAD WITH YOGURT VINAIGRETTE
Steps:
- For the salad: Preheat the oven to 375 degrees F. Using a sharp knife, cut the squash halves into 1-inch cubes, leaving the skin intact. Add to a bowl and toss with 3 generous tablespoons of the olive oil, the thyme and season with salt and black pepper. Transfer to a large baking sheet. Roast the squash until fork tender, 25 to 30 minutes. Remove from the oven and cool slightly.
- Add 3 cups water, the lentils, onions, garlic, lemon slices, bay leaf, red pepper flakes and some black pepper to a medium saucepot. Set over high heat and bring to a boil. Reduce the heat to medium-low. Simmer until tender, 20 to 25 minutes. Season with salt. Remove from the heat and drain. Discard the onions, lemons and bay leaf. Put the lentils in a large glass mixing bowl, toss with a scant tablespoon olive oil and set aside.
- For the caramelized onions: Meanwhile, place a large saute pan over high heat and add 2 tablespoons olive oil. Once hot, add the sliced onions. Season with salt and pepper. Cook until starting to color, about 30 seconds. Reduce the heat to low. Caramelize, stirring occasionally, about 20 minutes; the onions should be tacky and deep golden brown. Remove from the heat and keep warm.
- For the yogurt vinaigrette: In a large glass mixing bowl, whisk the white wine vinegar, lemon juice, garlic, mint, cilantro and scallions together until incorporated. Drizzle in the olive oil and whisk until smooth, about a minute. Add the yogurt and continue whisking until creamy, an additional minute. Season with salt and pepper. Cover and refrigerate in an airtight container until ready for use, or up to 3 days.
- To serve: When the squash is cool enough to handle, transfer to bowl with the lentils. Drizzle in the yogurt vinaigrette and toss to coat completely. Spoon into a large serving dish and garnish with the caramelized onions.
LENTIL AND YOGURT SALAD
I'm trying to eat more lentils and made this recipe. If you don't mind the texture of the lentils it's pretty good and refreshing. It's also very healthy. It would probably be good with cucumber, tomato and onion added.
Provided by Engrossed
Categories Lentil
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place lentils and water in a saucepan and bring to a boil.
- The following is for green lentils, other kinds of lentils take less time to cook. So check your package directions. Cover and cook over medium heat for 25-30 minutes or until lentils are tender but not mushy.
- Drain and allow to cool.
- Place cooled lentils in a mixing bowl and stir in the rest of the ingredients.
- Suggested to serve immediately but I think it's better after sitting.
Nutrition Facts : Calories 120.9, Fat 0.4, SaturatedFat 0.1, Cholesterol 1.2, Sodium 52.6, Carbohydrate 19.5, Fiber 7.4, Sugar 5.2, Protein 9.8
LENTIL PATTIES WITH LETTUCE AND YOGURT
The lentil mixture can be made a day ahead and stored in the refrigerator. Form it into patties just before cooking.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Bring lentils and 3 cups water to a boil in a medium saucepan. Reduce heat, season with salt, and simmer until lentils are tender, about 20 minutes. Drain and let cool. (If not using lentils immediately, let cool and then refrigerate in cooking liquid up to 5 days.)
- Combine lentils, 1/2 teaspoon salt, diced red onion, eggs, breadcrumbs, and parsley in a medium bowl. Transfer half of mixture to a food processor; pulse until smooth (or mash with a potato masher). Fold into remaining lentil mixture until well combined. Using a 1/4-cup measure as a scoop, shape mixture into eight 2 1/2-inch patties.
- Heat a heavy, large skillet over medium-high heat. Add oil and swirl to coat bottom. Add patties in a single layer, working in batches if necessary. Cook, turning once, until crisp and brown, about 4 minutes. Transfer patties to serving plates and let cool slightly.
- Divide lettuce leaves among serving plates; top with lentil patties. Divide yogurt among plates. Season with salt, sprinkle with cayenne, and drizzle with olive oil. Garnish with caper berries, sliced onion, and parsley.
LENTIL & ROASTED VEGETABLE SALAD RECIPE BY TASTY
Here's what you need: butternut squash, brussels sprouts, red onion, olive oil, salt, pepper, green lentil, water, balsamic vinegar, maple syrup, salt, pepper
Provided by Rachel Gaewski
Categories Lunch
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
- Bake for 20 minutes, flipping halfway through.
- In a medium saucepan, add lentils and water, and bring to a boil.
- Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
- When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
- For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
- Pour dressing over lentils and vegetables and toss until fully coated.
- Transfer lentil salad to two containers and refrigerate for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 109 grams, Fat 8 grams, Fiber 19 grams, Protein 29 grams, Sugar 20 grams
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3.7/5 (3)Category Breakfast, Salad, Side DishCuisine AmericanTotal Time 10 mins
- Heat 1 tablespoon of the oil in a nonstick skillet over low-medium heat and add the walnuts and the cumin seed. Toss frequently and cook just until lightly toasted and the cumin smells fragrant. Remove from heat and set aside.
- Spread the thick yogurt on your serving platter to about 1/3-inch (8 mthickness. Salt and pepper lightly.
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- Bring water to a boil over high heat in a pot. Once the water is boiling, add lentils and reduce heat to medium-low, letting it just barely simmer until lentils are tender, approx. 20 – 30 min. Strain and set aside to cool.
- While waiting for the water to come to a boil, mince all garlic, red onion, parsley, mint, and cilantro, setting the onion and herbs aside in a large bowl, and reserve garlic separately. Dice cucumber, seed and dice tomato, zest lemon, and add all to the bowl with herbs. Juice zested lemon and reserve.
- While lentils are simmering, heat olive oil in a skillet over medium heat. Add most of minced garlic (reserving about one quarter) and cook until golden, approx. 5 mins.
- Remove pan from heat and add in cumin and just over half of lemon juice. Mix to combine. Add warm lentils to the bowl with herbs and tomato and cucumber, then pour the garlic mixture over the top. Season with salt and pepper to taste and toss lightly.
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