Big Green Lentil Salad Recipes

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BIG GREEN LENTIL SALAD



Big Green Lentil Salad image

Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you'll actually be excited to eat.

Provided by Heidi Swanson

Categories     Bon Appétit     Dinner     Salad     Lentil     Quick & Easy     Quick and Healthy     Healthy     Avocado     Arugula     Basil     Yogurt

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups green lentils, rinsed
3/4 tsp. kosher salt, divided, plus more
1 1/3 cups plain Greek yogurt
2 garlic cloves, finely chopped
1/2 tsp. ground turmeric
Freshly ground black pepper
1 cup unsalted, roasted sunflower seeds
1 Tbsp. plus 1 1/2 tsp. fresh lemon juice
3 Tbsp. extra-virgin olive oil, plus more for drizzling
1 ripe avocado, cut into cubes
1 cup baby arugula
1 cup basil leaves, torn if large

Steps:

  • Cook lentils in a large saucepan of simmering salted water until they are tender but still retain their shape, 20-30 minutes. Drain, rinse under cold running water, and drain well again.
  • Mix yogurt, garlic, turmeric, 1/4 tsp. salt, and a generous grind of pepper in a small bowl to combine; set aside.
  • Toss lentils, sunflower seeds, lemon juice, 3 Tbsp. oil, and remaining 1/2 tsp. salt in a large bowl. Gently fold in avocado, arugula, and basil.
  • Spread reserved yogurt sauce across a platter and spoon lentil mixture on top; drizzle with oil.

BIG-BATCH MARINATED LENTILS



Big-Batch Marinated Lentils image

Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga lentils as they will hold their shape best. You can keep a batch of these dressed lentils in the fridge and add to salads, pastas, soups, and more all week long.

Provided by Anna Stockwell

Categories     Lentil     Olive Oil     Vinegar     Honey     Paprika     Wheat/Gluten-Free     Vegetarian     Vegan     Dairy Free

Yield Makes about 5½ cups (8-10 servings)

Number Of Ingredients 6

2½ cups French green or black beluga lentils, rinsed, picked through
3 tsp. kosher salt, divided
¼ cup extra-virgin olive oil
¼ cup sherry vinegar or red wine vinegar
½ tsp. honey
¼ tsp. hot smoked Spanish paprika or Hungarian sweet paprika

Steps:

  • Combine lentils and 2 tsp. salt in a large saucepan and pour in cold water to cover by at least 1". Bring to a boil, then reduce heat to low and simmer gently until lentils are tender but still have some bite (like al dente pasta), about 20 minutes. Drain and return to pot.
  • Meanwhile, whisk oil, vinegar, honey, paprika, and remaining 1 tsp. salt in a small bowl or measuring glass.
  • Pour vinaigrette over hot lentils and toss to coat. Let sit at least 10 minutes before serving to give lentils time to absorb flavors from vinaigrette.
  • Do ahead: Lentils can be prepared 5 days ahead. Transfer to an airtight container; cover and chill.

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