Mediterranean Pasta And Lentil Salad Recipes

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:

• Rinse the lentils thoroughly.
• Add lentils, water, bay leaves, thyme, and garlic to a medium saucepan; bring the mixture to boil.
• Lower the heat and simmer, uncovered, for 20 minutes or until lentils are tender, stirring frequently.
• In a small bowl, add the sun-dried tomatoes and boiling water to cover; set aside.
• In a large bowl, add the celery, bell peppers, onions, and parsley.
• In another smaller bowl, whisk together the dressing ingredients until smooth.
• When the sun-dried tomatoes are softened, drain them, mince them and add to the vegetables.
• Drain the lentils, discarding the bay leaves.
• Add the lentils and dressing to the vegetables; toss to coat.
• Serve immediately or cover, chill and serve later.

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.

Steps:

• In a saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Rinse under cold water; drain. Place in a large bowl to cool. , Meanwhile, in a jar with a tight-fitting lid, combine the lemon juice, oil, garlic, sugar, thyme, salt and pepper; shake well. Add tomatoes, celery, cheese and olives to lentils; toss to combine. , Add dressing and gently toss to coat. Sprinkle with parsley.

Steps:

• Rinse the lentils. In a medium saucepan, bring the lentils, 4 c water, bay leaves, thyme, and garlic to a boil. Reduce heat and simmer for about 20 minutes or until tender, stirring occasionally.
• While the lentils are simmering, cover the sun-dried tomatoes with boiling water in a heatproof bowl and set aside. Combine the celery, peppers, onions, and parsley in a large bowl. In a separate small (non-metallic) bowl, whisk the dressing ingredients until smooth. When the sun-dried tomatoes have softened, drain them and mince. Add to the chopped vegetables.
• Drain the lentils and discard the bay leaves. Let cool, then remove the garlic, mash it, and mix it back into the lentils. Toss the lentils with the vegetables and dressing, and adjust the seasonings if necessary.
• Serve immediately, or cover and chill to serve later.

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.