SIMPLE LENTIL SALAD
I adapted this recipe from my friend Marian and Woman's Day Encyclopedia of Cookery recipes. This is a great refreshing salad in the Summer.
Provided by Sweetiebarbara
Categories Lunch/Snacks
Time 1h30m
Yield 1 Lentil Salad, 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash lentils.
- Add water to cover lentils, boil for 2 minutes.
- Add whole onion (studded with cloves), salt, and bay leaf.
- Remove from heat, cover, and let stand 1 hour.
- Bring to boil and cover.
- Simmer gently (to prevent breaking) for about 15 minutes (until tender, do not overcook).
- Drain, remove bay leaf and onion, then cool.
- Add scallions and parsley.
- Whisk olive oil and lemon juice to make an emulsion.
- Pour over lentil mixture and toss.
- Chill and serve.
Nutrition Facts : Calories 133.2, Fat 4.9, SaturatedFat 0.7, Sodium 107.1, Carbohydrate 17.1, Fiber 6.3, Sugar 2.5, Protein 6.7
LENTIL SALAD
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 1 quart of water to a boil. Season water and stir in lentils. Reduce heat to a simmer and cook lentils for 20-30 minutes or until just tender. The lentils should not be mushy. Drain off any remaining liquid.
- Begin chopping the garlic clove and sprinkle with some salt. Using the flat side of the knife mash the garlic into a paste. In a medium bowl, whisk together the lemon juice and garlic paste. Whisk the olive oil into the lemon juice in a thin stream. Stir in the parsley, tomatoes, green pepper and basil. Gently mix in the drained lentils and toss to coat. Season to taste with salt and pepper
LENTIL SALAD
Provided by Alton Brown
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 16
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
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
MEDITERRANEAN LENTIL SALAD
This is a delicious lentil salad, that keeps very well in the refrigerator.
Provided by Candice
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 16.2 g, Fat 7.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 452.8 mg, Sugar 3 g
LENTIL & TOMATO SALAD
Lentils are a substantial and healthy base to this fresh salad with onion, mango chutney, coriander, greens and tomatoes
Provided by Jane Hornby
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 190 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium
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!
More about "simple lentil salad recipes"
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SIMPLE LENTIL SALAD | COOK FOR YOUR LIFE
From cookforyourlife.org
5/5 (3)Estimated Reading Time 1 minCategory Salads, BasicsPublished 2015-08-31
- In a heavy bottom pot, add the lentils and enough boiling water to cover the lentils by 1-inch. Add garlic and salt, then cover and reduce heat to simmer. The lentils should be tender after about 1 hour.
- While the lentils are cooking, make the vinaigrette. In a serving bowl, add the mustard then beat in the vinegar, salt and pepper. Then gradually, one tablespoon at a time, beat in the oil. Taste as you go. If you want to cut back a little on the oil, a good trick is to substitute one of the tablespoons of oil with water.
- When the lentils are cooked, they should be soft but still hold their shape, drain them and pick out the garlic. Pour into the bowl with the prepared vinaigrette, and season with a little salt and pepper. Serve warm.
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- Add the veggies (finely chopped) and the rest of the ingredients (lemon juice, oil, salt and pepper).
THE BEST LENTIL SALAD RECIPE! - GIMME SOME OVEN
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- Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
- Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
- Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
LENTIL SALAD - SKINNYTASTE
From skinnytaste.com
- Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.
TASTY WARM LENTIL SALAD | LENTIL RECIPES | JAMIE OLIVER
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- Put all the anchovies and their oil into a blender with 1 tablespoon of liquor from the preserved lemon jar and a splash of water.
- Blitz until smooth, loosening with a little more water, if needed.Trim the broccoli and blanch in a large pan of boiling salted water for 3 minutes, or until just tender, while you quarter the preserved lemon and trim away the seedy core, then finely chop the rind.
- Finely slice the chillies. Drain the broccoli, return to the pan over the heat and toss with the lemon, most of the chilli and 1 tablespoon of extra virgin olive oil.
SEXY LENTIL SALAD | RECIPETIN EATS
From recipetineats.com
- Place Lentil ingredients in a large saucepan over high heat. Bring to simmer then turn down to medium low. Cook for 20 minutes for firm (I like this) or 25 minutes for soft. DO NOT overcook and make it mushy!
- Drain in a colander, pick out celery etc. Rinse VERY quickly just to remove any grit coating the lentils (don't want to rinse away flavour!). Set aside.
LENTIL SALAD - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
- Add lentils to a medium saucepan with 4 cup of cold water.* Bring to a boil, cover, reduce heat and cook for about 15 minutes, or until tender. Drain and rinse with cold water to stop the cooking process.
- Add lentils to a large mixing bowl. Add remaining ingredients and refrigerate for at least 30 minutes or until completely chilled. Taste and add additional seasonings, as needed. Serve cold.
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- In a large saucepan, combine the lentils, water or broth, and bay leaf. Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm. Do not overcook or the lentils will be mushy.
- While the lentils are cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, honey or maple syrup, garlic, salt, and pepper. Set aside.
- When the lentils are done cooking, use a colander to drain the lentils. Discard the bay leaf. Rinse quickly with cold water. Transfer to a large bowl.
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From mynewroots.org
- 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 15 minutes, but they should take about 20 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. Be careful!
- While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
- Finely dice red onion - the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large.
MOROCCAN LENTIL SALAD | FEASTING AT HOME
From feastingathome.com
- Place lentils, celery, apricots, almonds, drained onions, herbs and orange zest in a large bowl. Squeeze with the orange juice.
EASY RED LENTIL SALAD - EVERYDAY EILEEN
From everydayeileen.com
- In a mason jar or bowl with a lid, add lemon juice, lemon zest, minced garlic, Dijon mustard, olive oil, fresh parsley, and fresh thyme. Season with salt and pepper. Check the seasoning on the vinaigrette. Reseason if needed. (Note 3) Set aside to assemble the red lentil salad
MEDITERRANEAN LENTIL SALAD - RECIPE RUNNER
From reciperunner.com
- Add the dry lentils to a mesh strainer and rinse with water. Place them In a medium sized saucepan with 3 cups of water and bring to a boil. Once boiling cover with a lid, reduce the heat and simmer for 20 minutes or until tender, but not mushy. Drain the lentils of any excess water and add them to a serving bowl, letting them cool while you prepare the remainder of the salad.
- Add the remaining salad ingredients to the cooled lentils along with the vinaigrette. Gently stir everything together until combined. Taste for seasoning and serve or cover and refrigerate until ready to serve.
EASY LENTIL SALAD - GREEN HEALTHY COOKING
From greenhealthycooking.com
- If you choose to cook your own lentils, soak lentils in abundant water overnight on the kitchen counter. The next day, drain and rinse them. Then cook them either in boiling water on the stovetop until soft or use the Instant Pot 2 minutes on high pressure plus natural pressure release. Else, open your can of lentils and drain and rinse the lentils. (see video)
- Wash and finely dice cucumber. Peel and finely chop the red onion. Wash and deseed tomatoes, then finely dice. Wash, dry, and destalk parsley and mint and chop extra finely.
- Add cooked drained lentils, chopped vegetables, and herbs, as well as crumble feta to a large salad bowl.
EASY LENTIL SALAD RECIPE | EATINGWELL
From eatingwell.com
- Gently stir lentils, celery, carrots, red bell pepper, yellow bell pepper and scallion together in a large bowl; set aside.
- Whisk lemon juice, vinegar, mustard, honey, salt and pepper in a small bowl. Gradually whisk in oil until well combined. Gently stir the dressing into the lentil mixture. Serve at room temperature or cover and refrigerate until ready to serve (up to 5 days).
SIMPLE LENTIL SALAD RECIPE FOR WEIGHT WATCHERS | SIMPLE ...
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- Place the lentils in a saucepan and cover with water by 3 inches. Bring to a boil and then lower heat to a gentle simmer and cook until the lentils are tender all the way through (adding more water if necessary), about 30 minutes.
- Place the drained lentils in a bowl and toss with vinegar and salt and pepper to taste. Let sit for 5 minutes. Taste and add more salt and/or vinegar if needed.
MEDITERRANEAN LENTIL SALAD (HEALTHY & BRIGHT) | THE ...
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- Cook the lentils. In a saucepan, combine lentils with 3 cups of water and pinch of kosher salt. Bring to a boil. Cover, and lower heat to medium-low. Let simmer until the lentils are fully tender (anywhere from 25 to 45 minutes depending on the kind of lentils used). Be sure to check and add water if lentils seem too dry during the cooking process (they should absorb a lot of the water. Drain and set aside to cool.
- In a large mixing bowl, combine cooked lentils with chopped onions, cucumbers, baby spinach, parsley, and pomegranate seeds (arils.) Give everything a gentle toss.
- Make the dressing. In a small bowl or measuring cup, whisk together the lime dressing ingredients. Pour the dressing over the lentil salad and toss to combine. Add a sprinkle of feta cheese to finish.
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- In a saucepan; combine lentils, carrots, garlic, bay leaf and thyme. Add enough water to cover by at least 1 inch. Bring to a boil, then reduce heat and simmer, uncovered, for 15 to 20 minutes or until lentils are tender. Drain, discarding bay leaf.
- Transfer lentil mixture to a bowl. Add onion, celery, parsley, oil, lemon juice, salt and pepper. Toss to mix. Let cool to room temperature before serving or keep in the refrigerator once cooled.
LENTIL SALAD RECIPE | BON APPéTIT
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- Strip leaves off stems from 1 large bunch Tuscan kale; discard stems or save for later! Stack leaves, then roll into fat cigars. Slice crosswise into ¼" strips to long, thin ribbons. Unfurl ribbons and run your knife through them just once or twice more to shorten any very long strips. Transfer to a large bowl, season with salt, and massage until kale is silkier, softer, and darker in color, 1–2 minutes.
- Bring a large pot of heavily salted water to a boil over high heat. While you're waiting, prep the spiced oil. Coarsely chop ½ cup raw almonds; set aside. Trim 3 scallions and separate white and green parts (save the green parts for later in the recipe); thinly slice white parts and transfer to a small skillet. Smash and peel 4 garlic cloves. Add those to same skillet, too. Using a vegetable peeler or paring knife, remove three 3" strips of lemon peel (avoiding white pith); reserve rest of the lemon for your salad dressing. Add peels to skillet. Pour ½ cup extra-virgin olive oil into skillet and stir so that all of the elements are coated in oil.
- Add 1½ cups black beluga or French green lentils to now-boiling water, reduce heat to medium, and simmer, uncovered, until lentils are tender but still al dente, 20–25 minutes (they'll turn mushy if overcooked). We love to cook lentils like pasta—that is, in an abundant amount of salted water—so that we can monitor their doneness as they cook and make sure they don't get too soft.
SUPERFOOD LENTIL SALAD RECIPE | REAL SIMPLE
From realsimple.com
- Preheat broiler with rack in upper third. Stir zucchini, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon black pepper on a rimmed baking sheet; spread in an even layer. Broil until charred in spots and softened, 8 to 10 minutes. Transfer to a large bowl. Add raisins, crushed red pepper, and 2 tablespoons vinegar; stir to combine. Set aside.
- Bring 2 cups water, lentils, garlic, and ½ teaspoon salt to a boil in a saucepan over medium-high. Cover and reduce heat to low. Cook until lentils are just tender, about 20 minutes. Drain well; discard garlic. Let cool for 10 minutes. Transfer to bowl with zucchini.
- Place white and light green scallion slices, sunflower seeds, mustard, and remaining 2 tablespoons vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper in a food processor. Pulse until a coarse paste forms. Scrape sides of bowl and add remaining ⅓ cup oil. Pulse until incorporated, 2 to 3 pulses.
SECRETLY AMAZING LENTIL SALAD WITH LEMON VINAIGRETTE - YUP ...
From yupitsvegan.com
- Rinse the lentils, picking out any stones or shriveled pieces. Add the lentils to a saucepan along with the vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, for about 25 minutes or until tender but still holding their shape. Add more liquid if needed. After cooking, drain any excess liquid. If you have time to spare, transfer them to the fridge to cool completely.
- Add all of the ingredients to a jar, close the lid, and shake well to combine. Alternately, whisk together well in a bowl until emulsified. Add more salt to taste (I use 1/2 tsp total).
- Add all of the ingredients except for the dressing to a bowl. Gently fold together to combine. Drizzle with about 1/2 the dressing, gently stir to combine, and taste for seasoning and dressing. Add more dressing to taste as desired. Best served cold if you have time to wait, but also delicious slightly warm or at room temperature.
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- Rinse the lentils and add them to a medium pot along with the 2 cups of water over medium-high heat. Bring to a rapid simmer then reduce the heat so it gently simmers for 30-40 minutes or until the lentils are cooked.
- When the lentils are done (they shouldn't be mushy, but they shouldn't be too firm either), drain them and rinse with cool water and then drain them again and add them to the salad bowl.
BALSAMIC LENTIL SALAD | DESTINATION DELISH
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- Combine all the dressing ingredients in a blender and mix until smooth. Alternatively, you can whisk the ingredients together in a bowl.
DELICIOUS GREEK LENTIL SALAD RECIPE WITH FETA CHEESE ...
From mygreekdish.com
- To prepare this Greek style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6cm of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. For this Greek lentil feta salad recipe the lentils should be cooked, but still retain a slight tooth. Keep in mind that different varieties of lentils cook at different times, so have a taste after 15 minutes and be careful not to overcook them!
- In the meantime prepare the vegetables. For this Greek feta lentil salad recipe, you could use the peppers raw, cut into little cubes or roasted. Roasting the peppers, until slightly soft, will give extra flavour. To roast the peppers, cut them in half crosswise and place on a baking tray, lined with parchment pepper. Drizzle with a little olive oil and season with salt. Bake in preheated oven at 200-220C for about 20 minutes, or until softened.
- To prepare the dressing for this Greek lentil salad recipe, add all the ingredients in a bowl and whisk to combine.
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From feelgoodfoodie.net
- In a large pot of salted boiling water, place the lentils and cook until tender, about 20 minutes. Once cooked, drain the lentils and rinse in cold water to chill. Transfer to a large serving bowl.
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