Lentil Carrot Ham Salad Recipes

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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



Lentil and Carrot Salad With Middle Eastern Spices image

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

1 cup brown or green lentils, washed and picked over
1 bay leaf
Salt to taste
5 tablespoons extra virgin olive oil
2 to 3 large garlic cloves (to taste), minced
1 teaspoon cumin seeds, lightly toasted and ground
3/4 teaspoon coriander seeds, ground
1/4 teaspoon cardamom seeds, ground
3/4 pound carrots, peeled and thinly sliced
1 tablespoon freshly squeezed lemon juice
Freshly ground pepper to taste
2 tablespoons chopped fresh cilantro

CARROT/LENTIL SALAD

I got this recipe in a "swap" with one of my sisters. People usually aren't too familiar with lentils, so they'll at first try only a little. Before long, though, they'll ask to have the bowl passed back down so they can take a "real" helping! We live on a small livestock farm-raising goats, rabbits and chickens-and I've found this salad's an ideal dish to take out to the field. My husband and I have four children, ranging in age from 6 years to 6 months.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12



Carrot/Lentil Salad image

Steps:

  • In a Dutch oven, combine lentils, carrots, garlic and bay leaf. Cover with 1 in. of water. Bring to a boil, then simmer 15-20 minutes or until lentils are tender. Remove bay leaf; drain and cool. Meanwhile, combine all ingredients for dressing. Pour over lentil mixture. Cover and refrigerate several hours.

Nutrition Facts :

1 cup dried lentils, rinsed
1 cup diced carrots
2 garlic cloves, minced
1 bay leaf
DRESSING:
1/2 cup finely chopped celery
1/4 cup finely chopped fresh parsley
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper

CARROT-AND-LENTIL SALAD

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 55m

Number Of Ingredients 10



Carrot-and-Lentil Salad image

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.

1 cup black or Le Puy lentils, picked over and rinsed
1/2 yellow onion
2 cloves garlic
2 teaspoons grated peeled fresh ginger (from a 3/4-inch piece)
1 teaspoon Dijon mustard
3 tablespoons white-wine vinegar
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 carrots, peeled and shaved into thin strips with a peeler
1 cup packed fresh flat-leaf parsley leaves

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



Mediterranean Lentil Salad image

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

1 cup dry brown lentils
1 cup diced carrots
1 cup red onion, diced
2 cloves garlic, minced
1 bay leaf
½ teaspoon dried thyme
2 tablespoons lemon juice
½ cup diced celery
¼ cup chopped parsley
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil

ROASTED CARROT, ROCKET & LENTIL SALAD

A vibrant and substantial salad for two that's rich in calcium, fibre and 4 of your 5-a-day. With toasted cumin, honey and mustard it's rich in flavour too!

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Side dish, Starter

Time 45m

Number Of Ingredients 11



Roasted carrot, rocket & lentil salad image

Steps:

  • Heat oven to 200C/180C fan/ gas 6. Toss the carrots in 1 tbsp oil, the cumin seeds and some seasoning. Spread out on a baking tray and roast for 30-35 mins until soft and charred around the edges.
  • Meanwhile, whisk together the remaining oil, the lemon zest and juice, honey and mustard. Once the carrots are cooked, stir through all the remaining ingredients, then toss through the dressing to serve.

Nutrition Facts : Calories 596 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 14 grams sugar, Fiber 18 grams fiber, Protein 22 grams protein, Sodium 2.1 milligram of sodium

300g carrots , peeled and sliced lengthways
3 tbsp extra virgin olive oil
½ tsp cumin seeds
1 lemon , zested and juiced
½ tsp honey
½ tsp wholegrain mustard
250g ready-cooked lentils
¼ cucumber , chopped
80g rocket , washed
1 avocado , sliced
50g feta , crumbled

WARM CARROT AND LENTIL SALAD

This dish is delicious served warm or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 13



Warm Carrot and Lentil Salad image

Steps:

  • Heat olive oil in a saucepan over medium heat. Add onion and garlic, and saute until soft and translucent, about 5 minutes.
  • Add the carrots, pepper, cumin, and ground coriander, and saute, stirring the mixture frequently, until the pepper is slightly softened, about 3 minutes more.
  • Add the lentils and chicken stock, and keep at a strong simmer until lentils are tender, 15 to 17 minutes.
  • Add the apricots, and continue to simmer, stirring, 1 minute more. Stir in the golden raisins. Remove from heat, stir in the cilantro and parsley, and serve.

Nutrition Facts : Calories 271 g, Fat 3 g, Fiber 9 g, Protein 10 g, Sodium 256 g

2 teaspoons olive oil
1 small yellow onion, cut into 1/2-inch dice
1 clove garlic, peeled and minced
1 pound carrots, peeled and cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
1 teaspoon cumin
1 teaspoon ground coriander
1/2 cup lentils, rinsed and picked over
2 cups homemade chicken stock or low-sodium canned chicken stock, skimmed of fat
3/4 cup dried apricots, cut into 1/2-inch pieces
1/4 cup golden raisins
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons coarsely chopped fresh flat-leaf parsley

HAM HOCK & LENTILS

A homely, no-nonsense rustic stew that keeps the ham moist and rich

Provided by Gary Rhodes

Categories     Dinner, Lunch, Main course, Supper

Time 4h10m

Number Of Ingredients 12



Ham hock & lentils image

Steps:

  • Before starting the cooking process, first blanch the hocks to rinse away any impurities. To do this, just put the joints in a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 1 minute, then carefully move the pan to the sink and drain off the hot water. Refresh the hams under cold running water for a minute or so, then tip out the water.
  • The cooking process can now begin. To the blanched hams in the pan, add the onion quarters, along with the quartered carrots and the celery sticks, the thyme and bay leaf. Pour in enough fresh cold water to cover and bring to a simmer. The pan can now be covered with its lid and the hams cooked, keeping the liquor at a gentle simmer for 3 hours.
  • To check if hams are cooked, pull out the small bone close to the large one - it should be loose and come out easily. Rest hams in the stock for 15-20 minutes (30 minutes, ideally), so the meat softens and relaxes. Lift out the hams and set aside until cool enough to handle. Strain off 900ml/1½ pint ham stock into a jug and set aside. Reserve leftover stock.
  • Now prepare the lentils. First blanch them by plunging them into a pan of boiling water, then drain into a sieve and refresh under the cold tap. This process not only rinses the lentils well, but it also speeds up the entire braising process.
  • Melt the butter in a medium saucepan. Add the diced onion, carrot and celery, cover the pan and cook without colouring for 5-6 minutes. Tip in the blanched lentils, then pour in 900ml/1½ pint strained stock. Bring the lentils to a simmer and cook for about 30 minutes - check occasionally and top up with more stock if needed - until tender. I prefer the braised lentils to have quite a loose final consistency without being over watery.
  • About 10 minutes before the lentils are ready, strip off the skin and fat from the hams with a knife, then remove the meat from the bones and cut it into rough pieces or shred it with your fingers. To serve, add the shredded ham and the coarsely chopped parsley to the lentils, and season with a twist of pepper. If you think you need a little more liquid, simply stir in an extra ladle or two of strained stock.

Nutrition Facts : Calories 390 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 3 milligram of sodium

2 ham hocks, about 1.3kg/3lb each
1 onion , quartered
2 carrots , quartered lengthways
2 celery sticks, cut into thirds crossways
a few sprigs fresh thyme
1 bay leaf
250g Puy lentil
a large knob of butter
1large onion , finely diced
1large carrot , finely diced
1 celery stick, finely diced
1heaped tbsp coarsely chopped fresh parsley , flatleaf or curly

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