PUY LENTIL SALAD
I love Puy lentils - they're nutty tasting with a lovely texture. If you can't get Puy lentils, brown or green work equally well. This salad is a great, healthy accompaniment to a meal, or as a dish in it's own right. The recipe is from Stephanie Alexander's original edition of the cook's companion. I've adapted it slightly.
Provided by amanda l b
Categories Lentil
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash the lentils thoroughly and then soak in plenty of water for 2 hours. Drain and reserve 3/4 cup of the liquid.
- Heat the olive oil in a saucepan and saute the onion until golden.
- Add the garlic and cook for a furtehr minute.
- Add the lentils, salt and reserved water and cook over a low heat for 20-25 minutes - stirring frequently - until the liquid has evaporated. The lentils should still be firm.
- Tip the lentils into a serving bowl. Toss through the capsicum, red onion, parsely, extra virgin olive oil and vinegar. Grind on pepper to taste.
Nutrition Facts : Calories 136.6, Fat 7.1, SaturatedFat 1, Sodium 588.7, Carbohydrate 14, Fiber 5, Sugar 2.4, Protein 5.2
LENTIL CHICKEN SALAD
A great way to use lentils is in this satisfying salad. Besides the combination of textures, the tasty ingredients blend well with the creamy dressing. It merited a blue ribbon and praise from all the tasters at our church fair.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, salsa, onions and lemon juice. Pour over salad; toss gently to coat. Serve immediately.
Nutrition Facts : Calories 435 calories, Fat 38g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 291mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 11g protein.
CORIANDER ROAST CHICKEN THIGHS WITH PUY LENTIL SALAD
Rustle up this coriander chicken with puy lentil salad after a workout - a clever balance of protein and nutrient-dense carbs makes it an ideal post-exercise meal
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 1h5m
Yield Serves 4 (2 people over 2 days)
Number Of Ingredients 15
Steps:
- Heat the oven to 220C/200C fan/ gas 7. Boil the lentils for 35-40 mins over a medium heat until tender.
- Meanwhile, put the ginger, fresh coriander, garam masala, the ground coriander, ground cumin and the 2 whole garlic cloves in a large bowl with half the lemon juice and 3 tbsp of the yogurt. Blitz using a hand blender until smooth. Use 4 tbsp of the mixture to coat the chicken thighs in a large bowl. Arrange the chicken on a baking tray in a single layer.
- Add the remaining yogurt to the remaining spice and herb mixture, along with the turmeric, 1 tsp oil, the grated garlic, 1 tbsp water and remaining lemon juice to taste. Set aside.
- Tip the onions, peppers and cauliflower into the bowl used for the chicken, and toss with 1 tbsp oil to coat in some of the spice mix. Spread the veg out on a baking tray, then put in the oven with the chicken for 30-35 mins until the chicken is cooked through.
- Remove the chicken and wrap in foil to keep it warm. Scatter the cumin seeds over the veg and return to the oven for 5 mins until golden.
- To serve, drain the lentils and put in a serving bowl with the roasted veg and the remaining turmeric yogurt. Gently toss together. Serve with the chicken (taking the meat off the bones), and scatter with the extra coriander. If you're following the Healthy Diet Plan, eat half and pack up the rest to eat cold another day. Will keep chilled for up to three days or frozen for up to a month.
Nutrition Facts : Calories 419 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
PUY LENTILS WITH CORIANDER AND HARD-BOILED EGGS
From the kitchen of Rose Elliot, vegetarian cookery writer. Preparation time includes 40 minutes for cooking the puy lentils. However for those in a hurry, canned green lentils can be used.
Provided by Missy Wombat
Categories Lentil
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook the lentils in plenty of boiling water until tender (about 40 minutes).
- Hard-boil the eggs by simmering them in a pan of boiling water for 7-10 minutes. Then drain them, cover with cold water and leave to cool.
- Heat the olive oil in a pan, add the onion and garlic then cover and cook gently for 5 minutes, until softened.
- Ad the ground coriander to the onion and garlic, stirring for 1-2 minutes, then put in the lentils and leave to cook very gently until the lentils are thoroughly heated. Meanwhile, shell the hard-boiled eggs, rinse them under cold water, then slice them.
- Add the chopped fresh coriander to the lentil mixture, taste and season with pepper and salt. Serve the eggs and lentils together wither mixing them into the lentil mixture or arranging them around it attractively.
Nutrition Facts : Calories 219, Fat 12.1, SaturatedFat 2.6, Cholesterol 186, Sodium 75.7, Carbohydrate 17.1, Fiber 5.7, Sugar 3.4, Protein 11.7
CHICKEN AND PUY LENTIL SALAD WITH CORIANDER
Steps:
- With a sharp knife, make a few long shallow incisions on both sides of the chicken breasts. Put in a bowl. Add the ground coriander, garlic, a pinch of black pepper, lemon juice and the olive oil. Mix into the chicken, making sure all the meat is evenly coated in the marinade. Allow to sit for about half an hour or an hour if you have the time, and preheat the oven to 250C, gas 9. When the oven is good and hot, spread the chicken out on a baking tray and cook it for anything from 15-30 minutes, depending on the size of the chicken breasts. Put the lentils in a saucepan and cover with water, boil for about 20 minutes, until cooked through. When they are cooked, drain the lentils then dress them with the olive oil, lemon juice, chopped coriander, and season with salt and pepper. When the chicken is cooked, take it out of the oven and allow it to rest for a couple of minutes. To assemble the salad, slice the chicken thinly and toss with the lentils (they can be still warm) and the mixed salad leaves. Put on plates or in a large bowl and sprinkle with the crumbled feta and a small drizzle of balsamic vinegar.
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