CRUNCH'S LENTIL SALAD
Steps:
- Bring water and lentils to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until lentils are almost tender, about 15 minutes; add bulgur and salt. Cover saucepan and remove from heat; set aside until bulgur is tender and water is absorbed, about 20 minutes.
- Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion and garlic until until tender and fragrant, 5 to 10 minutes. Add tomatoes and red bell pepper; cook and stir until red bell pepper is tender, 5 to 10 minutes.
- Combine bulgur-lentil mixture and vegetable mixture in a bowl; add balsamic vinegar and 2 tablespoons olive oil and toss to coat.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 25.7 g, Fat 4.5 g, Fiber 9.8 g, Protein 7.9 g, SaturatedFat 0.6 g, Sodium 9.6 mg, Sugar 3.4 g
MEDITERRANEAN LENTIL SALAD
This is a delicious lentil salad, that keeps very well in the refrigerator.
Provided by jen
Categories Vegetable Salads
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
WARM LENTIL-AND-CAULIFLOWER SALAD
This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying, while the warm lentil salad that goes with them is full of flavorful roasted tomatoes, briny capers, and peppery arugula.
Provided by Sarah Carey
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss together tomatoes, garlic, capers, and 2 tablespoons oil; season with salt and pepper. Brush cauliflower evenly with 3 tablespoons oil, season, and arrange on sheet. Roast until undersides are golden, 12 to 13 minutes. Flip and push to one side; add tomatoes to other and roast 12 minutes more.
- Stir lentils into tomatoes. Drizzle with 2 tablespoons oil; season. Sprinkle everything with cheese. Switch oven to broil, and broil on top rack until cheese has melted, 1 to 2 minutes. Toss arugula with remaining 1 tablespoon oil and vinegar; season. Serve cauliflower and lentils with arugula salad, sprinkled with almonds.
CAROL AND HUMPHREY'S LENTIL SALAD
This is the salad that turned me into a lentil lover. I used plain brown lentils, but you could experiment with different varieties of lentils. I know the sweet pickle relish sounds like an odd ingredient, but in this recipe, it works.
Provided by dawnie2u
Categories Lentil
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Wash and drain 1 cup dried lentils. Place in pot with 3 cups water and 1 tsp salt and 1 tablespoons crushed red pepper.
- Bring to boil and boil hard for 3 or 4 minute (3 is good) Remove from heat and cover, let stand 45 minutes till tender but still firm.
- Drain lentils in sieve (to keep the crushed red pepper from going down drain.).
- HAVE READY the dressing which has been mixed in a big bowl.
- Toss the dressing with the lentils and chill.
- Serve chilled or room temperature with small halved pita breads.
- Carol's note: I sometimes add the oil last so as to reduce amount if it seems wise. Have made it without oil, it's quite good. Humphrey Johnson, author of recipe suggested garnishes: "black olives, sieved hard boiled egg, parsley and whatever." I have never been able to locate fresh "whatevers" though I suspect that Trader Joe has them in season.
Nutrition Facts : Calories 231.6, Fat 14, SaturatedFat 1.9, Sodium 567.2, Carbohydrate 21.3, Fiber 8, Sugar 3.3, Protein 6.6
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