Cheap And Easy Lentil Salad Recipes

LENTIL SALAD

Lentil Salad image

My favorite lentil salad recipe is made with cucumber, sun-dried tomatoes, onion, fresh mint and a zippy lemon dressing. Super simple to make, and so light and refreshing!

Provided by Ali

Time 40m

Number Of Ingredients 11

Ingredients

1 cup uncooked lentils (either green, French green or brown lentils), rinsed and picked over
1 English cucumber, finely diced
1 small red onion, finely diced
3/4 cup chopped fresh mint leaves, loosely packed
1/2 cup diced and drained sun-dried tomatoes
3 tablespoons olive oil
2 tablespoons freshly-squeezed lemon juice
1 teaspoon Dijon mustard
1 clove garlic, pressed or minced
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper

Steps:

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.
Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.

CHEAP AND EASY LENTIL SALAD

Cheap and Easy Lentil Salad image

A cheap and easy lentil salad. Makes a great side salad at dinner or a great lunch at work!

Provided by Kelly

Categories Salad Beans Lentil Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

Ingredients

½ pound French green lentils, rinsed and drained
2 cups water
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (14 ounce) can corn, drained
¼ cup chopped fresh parsley, or to taste
⅓ cup olive oil
⅓ cup balsamic vinaigrette
1 tablespoon white sugar
salt and ground black pepper to taste

Steps:

Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 37.1 g, Fat 13 g, Fiber 12.9 g, Protein 11.5 g, SaturatedFat 1.7 g, Sodium 382.6 mg, Sugar 4 g

SARAH'S QUICK WARM LENTIL SALAD

Sarah's Quick Warm Lentil Salad image

This is a quick recipe I made up one night to use some lentils I had leftover from another time. Use as a side dish or serve with something like cornbread for a vegetarian main dish.

Provided by sonicsarah

Categories Salad

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup dry lentils
1 cup chicken broth
water to cover
2 tablespoons unsalted butter
1 medium onion, chopped
1 teaspoon minced garlic
1 (14 ounce) can diced tomatoes, drained
1 teaspoon salt
1 tablespoon balsamic vinegar

Steps:

Combine lentils and chicken broth in a pot. Add just enough water to cover. Bring to a low simmer and cook until lentils are cooked, but not falling apart, about 25 minutes. Add water when necessary in order to keep lentils covered.
Melt butter in a saucepan over medium heat and cook onion until translucent and slightly browned, about 5 minutes. Add garlic and saute for 30 seconds. Add lentils and their liquid to the saucepan. Gently fold in tomatoes. Season with salt, add in balsamic vinegar, and stir gently. Serve warm.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 37 g, Cholesterol 16.8 mg, Fat 6.5 g, Fiber 16.6 g, Protein 14.4 g, SaturatedFat 3.7 g, Sodium 1034.9 mg, Sugar 5.5 g

CHEAP AND EASY LENTIL SALAD

Cheap and Easy Lentil Salad image

A cheap and easy lentil salad. Makes a great side salad at dinner or a great lunch at work!

Provided by Kelly

Categories Lentil Salad

Time 1h30m

Yield 8

Number Of Ingredients 9

Ingredients

½ pound French green lentils, rinsed and drained
2 cups water
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (14 ounce) can corn, drained
¼ cup chopped fresh parsley, or to taste
⅓ cup olive oil
⅓ cup balsamic vinaigrette
1 tablespoon white sugar
salt and ground black pepper to taste

Steps:

Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 37.1 g, Fat 13 g, Fiber 12.9 g, Protein 11.5 g, SaturatedFat 1.7 g, Sodium 382.6 mg, Sugar 4 g

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