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
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
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.
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
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!
LAYERED FRUIT SALAD
Make and share this Layered Fruit Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Pineapple
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine the first six ingredients; bring to a boil.
- Reduce heat; simmer, uncovered, for 5 minutes.
- Remove from the heat; cool completely.
- Layer fruit in a glass serving bowl.
- Remove cinnamon stick from the sauce; pour sauce over fruit.
- Cover and chill for several hours.
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
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
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
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
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.
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
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
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