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
HEALTHY LENTIL SALAD
Rich in flavor and soulfulness, this is a great go-to dish when you're craving something a little lighter.
Provided by Marti Green
Categories Salads
Time 10m
Number Of Ingredients 14
Steps:
- 1. Wash lentils well and drain. Combine lentils, 2 cups water and bay leaf in medium saucepan. Bring to boil.
- 2. Reduce heat, cover and cook just below simmering for 30 minutes, until lentils are cooked but still firm.
- 3. Cook gently so lentils do not fall apart. Drain and chill lentils until cool to touch.
- 4. Combine red or(orange),green peppers, chopped onions in small bowl.
- 5. In a separate bowl : Combine vinegar, lemon juice, garlic, green onion, all chopped peppers, thyme, marjoram, fresh cilantro, salt and pepper in mixing bowl, large enough to be able to add lentils. Now add the chilled lentils and mix gently.
- 6. Cover and chill for 1 hour or longer before serving.
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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