FRENCH LENTIL SALAD
French Lentil Salad is a lovely and delicious way to ring in spring! With radishes, young green beans and baby lettuces, it's perfect for that first dinner on the patio!
Provided by By: Carol | From A Chef's Kitchen
Categories Side Dishes - Salads
Time 1h
Number Of Ingredients 13
Steps:
- Bring a medium-sized pot of salted water to a boil. Add the lentils and cook on high for 25 minutes or until lentils are tender but not falling apart.
- While the lentils are boiling, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-line plate to drain.
- When the lentils have about a minute or two to go, add the green beans. Drain in a sieve or colander and cool under cold tap water. Drain well then transfer to a large bowl. Add the radishes and olives.
- Whisk dressing ingredients together in a bowl. Pour over lentils and vegetables as needed and stir. (You may not need all the dressing as you don't want it soggy.)
- TO SERVE: Place frisee lettuce in a large serving bowl. Top with lentil mixture and gently toss to combine. Serve immediately.
Nutrition Facts : ServingSize 1, Calories 376 kcal, Carbohydrate 26 g, Protein 10 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 235 mg, Fiber 13 g, Sugar 3 g, UnsaturatedFat 13 g
FRENCH LENTIL SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup French lentils in salted simmering water until tender, about 25 minutes, adding 1/2 pound chopped haricots verts during the last minute of cooking; drain and let cool. Whisk 3 tablespoons white wine vinegar and 1 tablespoon each minced shallot, Dijon mustard and chopped thyme in a large bowl; whisk in 1/3 cup olive oil. Add the lentils, haricots verts, 8 sliced radishes, 3 slices thick-cut bacon (chopped and cooked), 2 cups torn frisee and 1/2 cup pitted nicoise olives. Season with salt and pepper and toss.
COLD LENTIL SALAD
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Combine the lentils and garlic in simmering salted water for 10 minutes, or until the lentils are crisp-tender. Drain and run the lentils under cold water. Discard the garlic.
- In a bowl, toss together the lentils, celery, onion, and parsley. In a small bowl, whisk together the lemon juice, olive oil, and water. Drizzle over the lentils and stir gently to incorporate. Season with salt and pepper.
FRENCH LENTIL SALAD
Lentils are simmered with aromatics until tender and flavorful, then tossed with toasted almonds, shredded red cabbage, fresh herbs, and a lively lemon dressing in this make-ahead salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat 1 tablespoon oil over medium. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
- In a medium bowl, whisk together remaining oil, lemon juice, and red-pepper flakes. Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine. Lentil salad can be stored in an airtight container in the refrigerator up to 3 days.
FRENCH LENTIL SALAD WITH GOAT CHEESE
This hearty lentil salad is perfect for a light dinner or a wholesome on-the-go lunch.
Provided by Jennifer Segal
Categories Dinner
Time 45m
Yield 4 as a side dish, 2 as a main course
Number Of Ingredients 15
Steps:
- Before cooking the lentils, make sure you rinse them well and pick over them to remove any small rocks or debris. Combine lentils, chicken broth and bay leaf in a medium saucepan. Bring to a boil, then turn heat down and simmer until lentils are tender, 25-30 minutes for French green lentils or 20-25 minutes for common brown or green lentils. Remove bay leaf, strain and let cool.
- In a large bowl, combine all remaining ingredients except goat cheese. Add cooled lentils and toss to combine. Taste and adjust seasoning if necessary. Transfer salad to serving dish, crumble goat cheese over top and serve.
- Note: When preparing this recipe, be sure to build in at least 10 minutes to cool the lentils after they have cooked.
Nutrition Facts : Calories 432, Fat 21g, Carbohydrate 40g, Protein 21g, SaturatedFat 6g, Sugar 7g, Fiber 16g, Sodium 675mg, Cholesterol 15mg
COLD LENTIL SALAD
This lentil salad is very simple and yet very tasty. It is perfect for picnics and summer gatherings. If you grow fresh herbs and tomatoes, it will come out even better. It is appropriate for vegan, gluten-free, and generally healthy eating.
Provided by Lindsay L.
Categories Salad Beans Lentil Salad Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Peel outer skins from garlic bulbs and cut about 1/4 inch from the top of each bulb to expose cloves; place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon olive oil, and wrap garlic bulbs in the foil. Place wrapped bulbs into a baking dish.
- Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
- Place lentils into a 5-quart pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain lentils in a fine-mesh strainer and rinse with cold water to cool; drain again.
- Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat. Keep refrigerated until serving time.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 25.7 g, Fat 5.5 g, Fiber 8.6 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 28.2 mg, Sugar 3 g
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5/5 (57)Total Time 35 minsServings 4Calories 341 per serving
- Place Lentil ingredients in a large saucepan over high heat. Bring to simmer then turn down to medium low. Cook for 20 minutes for firm (I like this) or 25 minutes for soft. DO NOT overcook and make it mushy!
- Drain in a colander, pick out celery etc. Rinse VERY quickly just to remove any grit coating the lentils (don't want to rinse away flavour!). Set aside.
- Place lentils, tomato, cucumber, onion, coriander, parsley and some of the feta in a large bowl. Pour over most of the Dressing, then toss.
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