CARROT-AND-LENTIL SALAD
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 55m
Number Of Ingredients 10
Steps:
- Bring lentils, onion, garlic, and 4 cups water to a boil in a saucepan. Reduce heat; simmer until tender, about 20 minutes.
- Meanwhile, whisk together ginger, mustard, and vinegar in a small bowl. Season with salt and pepper. Gradually whisk in oil. Toss together carrots, parsley, and half of dressing in a bowl. Season with salt and pepper.
- Drain lentils; discard onion and garlic. Toss lentils with remaining dressing in another bowl. Transfer to a platter, top with carrot mixture, and serve.
LENTIL AND CARROT SALAD WITH MIDDLE EASTERN SPICES
I combined two of my favorite Mediterranean salads to stretch the cup of lentils I had in my pantry. Take care not to overcook the lentils; they should be slightly al dente. They go quickly from al dente to mushy, so make sure to check after 25 minutes.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, main course, side dish
Time 45m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Place the lentils in a medium saucepan, cover by 1 inch with water, add the bay leaf and bring to a boil. Add salt to taste, reduce the heat and cook just until the lentils are al dente, about 25 minutes.
- Meanwhile, combine 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and transfer to a large bowl.
- While the lentils are simmering, steam the carrots for 8 to 10 minutes, until tender. Remove from the heat and transfer to the bowl with the garlic and spices. Add the lemon juice and salt to taste and toss together.
- When the lentils are cooked al dente, set a strainer over a bowl, drain the lentils and toss at once with the carrots. If desired, add some of the broth to moisten. Add cilantro and another tablespoon of olive oil and toss together. Add freshly ground pepper, taste and adjust salt. Transfer to a serving platter, drizzle the remaining olive oil over the top, and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 248 milligrams, Sugar 3 grams
CARROT/LENTIL SALAD
I got this recipe in a "swap" with one of my sisters. People usually aren't too familiar with lentils, so they'll at first try only a little. Before long, though, they'll ask to have the bowl passed back down so they can take a "real" helping! We live on a small livestock farm-raising goats, rabbits and chickens-and I've found this salad's an ideal dish to take out to the field. My husband and I have four children, ranging in age from 6 years to 6 months.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine lentils, carrots, garlic and bay leaf. Cover with 1 in. of water. Bring to a boil, then simmer 15-20 minutes or until lentils are tender. Remove bay leaf; drain and cool. Meanwhile, combine all ingredients for dressing. Pour over lentil mixture. Cover and refrigerate several hours.
Nutrition Facts :
PUY LENTIL, SPICED ROAST CARROT & FETA SALAD
High in fibre, a good source of iron, vitamin C and it counts as 3 of your 5-a-day - what's not to love about this superhealthy salad?
Provided by Good Food team
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
- Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
- Toss the dressed lentils with mint and lamb's lettuce. Lay warm spiced carrots on top and scatter with feta.
Nutrition Facts : Calories 272 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
VEGAN LENTIL SALAD WITH APPLES AND CARROT
This is a simple and healthy lentil salad that I love, especially in summer since it tastes great warm or cold. If you like it spicy, you can add a little bit of fresh jalapeno to the salad.
Provided by Marianne
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Place lentils in a saucepan. Add enough water to cover by 1 inch. Bring to boil. Reduce heat and simmer, uncovered, until lentils are tender but not mushy, 15 to 20 minutes. Drain.
- Combine lentils, apples, carrot, chives, and parsley in a bowl. Stir together olive oil, vinegar, mustard, salt, and pepper in a cup and pour over lentil mixture. Mix and serve.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 42 g, Fat 17.7 g, Fiber 17.7 g, Protein 13.7 g, SaturatedFat 2.5 g, Sodium 85.9 mg, Sugar 9.2 g
WARM CARROT AND LENTIL SALAD
This dish is delicious served warm or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 13
Steps:
- Heat olive oil in a saucepan over medium heat. Add onion and garlic, and saute until soft and translucent, about 5 minutes.
- Add the carrots, pepper, cumin, and ground coriander, and saute, stirring the mixture frequently, until the pepper is slightly softened, about 3 minutes more.
- Add the lentils and chicken stock, and keep at a strong simmer until lentils are tender, 15 to 17 minutes.
- Add the apricots, and continue to simmer, stirring, 1 minute more. Stir in the golden raisins. Remove from heat, stir in the cilantro and parsley, and serve.
Nutrition Facts : Calories 271 g, Fat 3 g, Fiber 9 g, Protein 10 g, Sodium 256 g
ROASTED CARROT, ROCKET & LENTIL SALAD
A vibrant and substantial salad for two that's rich in calcium, fibre and 4 of your 5-a-day. With toasted cumin, honey and mustard it's rich in flavour too!
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Side dish, Starter
Time 45m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/ gas 6. Toss the carrots in 1 tbsp oil, the cumin seeds and some seasoning. Spread out on a baking tray and roast for 30-35 mins until soft and charred around the edges.
- Meanwhile, whisk together the remaining oil, the lemon zest and juice, honey and mustard. Once the carrots are cooked, stir through all the remaining ingredients, then toss through the dressing to serve.
Nutrition Facts : Calories 596 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 14 grams sugar, Fiber 18 grams fiber, Protein 22 grams protein, Sodium 2.1 milligram of sodium
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