Lentilsaladitaliano Recipes

Steps:

• Bring water to a boil in a saucepan; add lentils. Cover and simmer until lentils are tender, about 35 minutes. Drain and and cool to room temperature.
• Divide lentils among 4 salad plates; layer with mozzarella cheese slices, prosciutto, and fresh basil. Drizzle balsamic vinaigrette over each salad.

Steps:

• Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
• Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings - after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.

Steps:

• For the Salad:
• Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
• For the Vinaigrette:
• Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
• Pour the vinaigrette over the salad and toss well.

Steps:

• Place lentils and water in a small pot and cover.
• Bring to a boil, reduce heat and simmer for 20 minutes.
• Drain and rinse with cool water.
• In a large mixing bowl, combine remaining ingredients.
• Add lentils when completely cool and mix.
• Let sit, refrigerated, for 2 hours or more.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, 18 to 20 minutes. Drain and let cool for 5 minutes.
• Combine the lentils, scallions, red and green grapes, cucumber, bell pepper, hazelnuts, and lemon zest in a large salad bowl.
• Pour the lemon juice into a small bowl. Slowly add the oil, whisking constantly, until combined. Season the dressing with salt and pepper.
• Pour the dressing over the salad and toss well.

Steps:

• Cook the lentils in boiling water to cover for about 20-25 minutes or until tender; drain, rinse with cool water, drain and set aside.
• Crumble the sausage into a large nonstick skillet.
• Cook over medium heat for about 5 minutes or until browned, break up the sausage with a utensil; set aside to cool.
• In a large bowl, mix together the green and red peppers, celery, green onions, and parsley; add in the cooled lentils and sausage.
• To make the dressing: whisk together the oil, vinegar, mustard, garlic, salt, and pepper; pour over salad; toss to coat.
• Line plates with lettuce leaves; spoon salad into the center; garnish with tomato wedges, eggs, and radishes.

Steps:

• Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.;
• Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately.
• Note from Alton: Those of you who watched this program on the 17th or 18th will want to disregard one particular suggestion I made regarding lentils: don't feed the left over onions to your dog. It turns out onions are not good for dogs in any shape or form. I'm grateful to the fans who emailed me after the airing for setting me straight on this nutritional peculiarity. As for my own dog's ability to digest onions, well...she's more hog than dog I guess.
• Cook smart,
• Alton

Steps:

• Bring water, 1 tablespoon oil, and salt to a boil in a 2-quart saucepan, then stir in rice. Return to a boil and cover pan. Reduce heat to low and simmer rice until water is absorbed and rice is tender, about 15 minutes. Fluff rice with a fork and let stand, covered, 5 minutes.
• While rice is simmering, cook lentils in a saucepan of boiling water until just tender, 15 to 20 minutes. Drain in a sieve.
• Spread rice and lentils in a shallow baking pan and cool 10 minutes. Transfer to a bowl and toss gently with remaining 2 tablespoons oil, remaining ingredients, and salt and pepper to taste.