Lentilricefruitsalad Recipes

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NUTRITIOUS LENTIL SALAD

This is the only way my family will eat lentils. It is fast, healthy, inexpensive and tastes good!

Provided by KIMDEB

Categories     Salad     Beans     Lentil Salad Recipes

Time 2h25m

Yield 14

Number Of Ingredients 6



Nutritious Lentil Salad image

Steps:

  • Place lentils in a large pot with enough water to cover be a few inches. Bring to a boil, and cook until lentils are tender, about 15 minutes. Drain and rinse with cold water in a colander to cool. Let stand for a few minutes to drain well.
  • In a large bowl, whisk together the olive oil and lemon juice. Add the red pepper, onion and green olives, and toss to blend. Refrigerate for about 2 hours before serving to blend the flavors. This salad tastes better the longer it sits.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 21 g, Fat 10.6 g, Fiber 10.2 g, Protein 8.7 g, SaturatedFat 1.4 g, Sodium 482.7 mg, Sugar 1.4 g

1 (16 ounce) package dried brown lentils, rinsed and drained
1 red bell pepper, seeded and chopped
1 small white onion, chopped
2 cups chopped green olives
½ cup olive oil
6 tablespoons lemon juice

LAYERED FRESH FRUIT SALAD

People always pass on compliments when I take this salad to covered-dish suppers. It's nice on a hot day...with a winter meal...or as a dessert! We live on a small farm where my garden gives me lots of possibilities for fresh food. -Page Alexander, Baldwin City, Kansas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings

Number Of Ingredients 14



Layered Fresh Fruit Salad image

Steps:

  • Place first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Cool completely. Remove cinnamon stick., Layer fruit in a large glass bowl. Pour juice mixture over top. Refrigerate, covered, several hours.

Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

1/2 teaspoon grated orange zest
2/3 cup orange juice
1/2 teaspoon grated lemon zest
1/3 cup lemon juice
1/3 cup packed light brown sugar
1 cinnamon stick
FRUIT SALAD:
2 cups cubed fresh pineapple
2 cups sliced fresh strawberries
2 medium kiwifruit, peeled and sliced
3 medium bananas, sliced
2 medium oranges, peeled and sectioned
1 medium red grapefruit, peeled and sectioned
1 cup seedless red grapes

LENTIL RICE FRUIT SALAD

I got this from my sister years ago; I'm not sure where she got it. The combination of ingredients may seem strange, but do give it a try! The flavors blend beautifully for a wonderfully different cold salad. Note: prep/cook time does not include time for cooking rice and lentils.

Provided by smellyvegetarian

Categories     Lentil

Time 10m

Yield 6 serving(s)

Number Of Ingredients 14



Lentil Rice Fruit Salad image

Steps:

  • Mix rice through celery in a large bowl.
  • In a small bowl, whisk together remaining ingredients until well blended.
  • Add to large bowl and stir until well mixed.
  • This will taste good now, but after a day or so in the fridge it will be fantastic!

Nutrition Facts : Calories 406, Fat 19.6, SaturatedFat 2.8, Sodium 434.9, Carbohydrate 51.3, Fiber 7.8, Sugar 8.5, Protein 8.4

4 cups cooked brown rice
1 1/2 cups cooked lentils
1 apple, diced
1 cup grapes, halved
1 red pepper, chopped
1 stalk celery, chopped
1/2 cup olive oil
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
4 garlic cloves
2 teaspoons tarragon
1/2 teaspoon thyme
1 teaspoon salt
1/2 teaspoon pepper

LENTIL AND RICE SALAD

Provided by Giada De Laurentiis

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13



Lentil and Rice Salad image

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.

1 tablespoon extra-virgin olive oil, plus 3 tablespoons
1 carrot, peeled and finely diced
1 small onion, finely chopped
2 garlic cloves, minced
1 1/4 cups dried green lentils
2 1/2 cups chicken broth, plus 2 cups
1 bay leaf
1 cup long-grain white rice
1/2 cup pitted kalamata olives, coarsely chopped
1/2 cup chopped fresh Italian parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons finely grated lemon peel
Salt and freshly ground black pepper

THE BEST LENTIL SALAD, EVER

This recipe was created by Sarah Britton and posted on the My New Roots blog. She calls it the best lentil salad ever, and I have to agree. I serve this over a small bed of baby arugula, and top the salad with some crumbled goat cheese for a healthy, tasty meatless meal. Other optional add-ins mentioned by Sarah are walnuts, fresh herbs & sprouts.

Provided by rpgaymer

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18



The Best Lentil Salad, Ever image

Steps:

  • Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 10 minutes, but they should take about 15 minutes in total. You will know they are cooked if they still retain a slight tooth - al dente! (Overcooking the lentils is the death of this dish) Drain & rinse the lentils under cold water and set aside.
  • In a small bowl, make the dressing by whisking together the olive, vinegar, maple syrup, mustard and all the spices (salt through cinnamon).
  • In a large serving bowl, gently combine the lentils and dressing. Add the onions, cranberries and capers and stir to combine well. If using other add-ins such as herbs, greens, or cheese, wait to add until just before serving. Otherwise, this salad can hang out in the fridge for as long as a couple days!

8 ounces dry lentils
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1/2 tablespoon maple syrup
1/2 tablespoon stone ground mustard
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/2 red onion, finely diced
1/2 cup raisins or 1/2 cup dried currant
3 tablespoons capers, drained

LENTIL SALAD

Spoon this cool lentil salad, sent to us from Harriet Goldman of Great Neck, New York, over endive or another crisp lettuce such as romaine.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 8



Lentil Salad image

Steps:

  • In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.
  • Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.
  • In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.

Nutrition Facts : Calories 386 g, Fat 15 g, Protein 24 g

1 1/4 cups brown lentils, rinsed
4 large eggs
1/4 cup red-wine vinegar
3 tablespoons olive oil
1 large cucumber, peeled, if desired, and diced (2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped red onion
Coarse salt and ground pepper

LENTIL SALAD WITH ROASTED VEGETABLES

A vegan main dish if made without bacon or with substitute bacon. Very colorful, and very tasty. From The New York Times, a Melissa Clark recipe. Serves 5 if used as a main dish. The densest vegetables, like carrots, acorn squash and turnips, could be roasted longer but exact timing is not very important.

Provided by Kumquat the Cats fr

Categories     Lentil

Time 1h50m

Yield 5 serving(s)

Number Of Ingredients 22



Lentil Salad With Roasted Vegetables image

Steps:

  • Heat oven to 400 degrees. Place vegetables in one layer on 1 or 2 large rimmed baking pans, then toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon if using and back for 30 to 40 minutes or until vegetables are tender and golden all over.
  • Meanwhile, In a large pot, combine lentils, 6 cuts water, garlic, bay leaft, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
  • In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
  • Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
  • Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine or orange juice over the lentils and drizzle with more olive oil if needed.

Nutrition Facts : Calories 390.9, Fat 6.6, SaturatedFat 0.9, Sodium 1234.2, Carbohydrate 63.8, Fiber 26.6, Sugar 7.1, Protein 21.6

1 small acorn squash, peeled, seeded and diced into 1/2-inch pieces
2 medium carrots, peeled and diced into 1/2-inch pieces
1 medium celeriac or 2 small turnips, peeled and diced into 1/2-inch pieces
3 small beets, peeled and diced into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
2 sprigs thyme
1 sprig rosemary, cut in half
4 slices bacon, cut into 1-inch pieces (optional)
2 cups brown lentils or 2 cups green lentils
2 garlic cloves, peeled and smashed
1 bay leaf
1 1/2 teaspoons kosher salt, more to taste
1/4 cup sherry wine vinegar, more to taste
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
2 heads radicchio, sliced
2 scallions, thinly sliced (white and green parts)
parsley, roughly chopped, for garnish
flaky sea salt, to taste
1 tangerines or 1 small orange, halved and seeded

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



Lentil & Roasted Vegetable Salad Recipe by Tasty image

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

2 cups butternut squash, cubed
2 cups brussels sprouts, quartered
1 red onion, cut into wedges
1 tablespoon olive oil
salt, to taste
pepper, to taste
1 cup green lentil, rinsed
3 cups water, or vegetable broth
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
salt, to taste
pepper, to taste

TIGER FRUIT SALAD

When that summer peach or plum isn't quite ripe enough to eat out of hand, marinate thin slices in a vinegary dressing for this refreshing riff on the Chinese dish lao hu cai.

Provided by Sarah Jampel

Categories     Bon Appétit     Salad     Side     Appetizer     Fruit     Herb     Plum     Peach     Cilantro     Green Onion/Scallion     Celery     Sesame     Sesame Oil     Vegetarian     Vegan     Peanut Free     Tree Nut Free     Dairy Free     Quick & Easy     Summer

Yield 4 servings

Number Of Ingredients 13



Tiger Fruit Salad image

Steps:

  • Gently toss fruit, chile, vinegar, sugar, and ½ tsp. salt in a medium bowl to combine. Let sit until fruit is spicy and flavorful, about 10 minutes.
  • Meanwhile, gather cilantro into a bundle and cut into 2"-long pieces. Transfer to a medium bowl, add scallions and celery, and toss to combine.
  • Drain fruit in a fine-mesh sieve set over a small bowl; set fruit aside. Add oil, soy sauce, and lime zest to marinating liquid in bowl and whisk to combine. Pour dressing over cilantro mixture and toss to coat. Add reserved fruit and sesame seeds and toss gently to combine. Taste and season with more salt if needed.
  • Transfer salad to a platter and serve with lime wedges.

1 lb. underripe stone fruit (such as plums, nectarines, or peaches), pears, or mangoes, thinly sliced
1 serrano chile, seeds removed if desired, thinly sliced
2 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
½ tsp. kosher salt, plus more
1 bunch cilantro
4 scallions, thinly sliced on a diagonal
2 celery stalks, thinly sliced on a diagonal
2 tsp. toasted sesame oil
1 tsp. low-sodium soy sauce
Zest of 1 lime
2 Tbsp. toasted sesame seeds
Lime wedges (for serving)

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