Cold Lentil Salad Recipes Recipes Recipe Cards

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COLD LENTIL SALAD



Cold Lentil Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes 2 cups

Number Of Ingredients 9

1/2 cup green lentils, rinsed and picked over
1 garlic clove, halved lengthwise
1 celery stalk, finely chopped (about 1/2 cup)
1/2 small red onion, finely chopped (1/4 cup)
1/2 cup flat-leaf parsley, finely chopped
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon warm water
Kosher salt and freshly ground black pepper

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.

COLD LENTIL SALAD



Cold Lentil Salad image

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

2 bulbs garlic
1 teaspoon olive oil, divided
1 pound dry brown lentils
4 cups water, or as needed to cover
1 pint grape tomatoes, halved
1 bunch fresh parsley, finely chopped
1 bunch green onions, thinly sliced
¼ cup balsamic vinegar
¼ cup olive oil
salt and ground black pepper to taste

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

COLD LENTIL SALAD



Cold Lentil Salad image

Make and share this Cold Lentil Salad recipe from Food.com.

Provided by dicentra

Categories     Lentil

Time 40m

Yield 1-2 serving(s)

Number Of Ingredients 6

1 cup lentils
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
2 tomatoes, chopped, peeled (optional)
2 -3 green onions, chopped
2 tablespoons parsley, chopped

Steps:

  • Cook lentils in water for 30 to 45 minutes (no salt) Drain.
  • Blend in other things except for tomatoes, parsley and green onions. Chill.
  • Add the remaining ingredients.

Nutrition Facts : Calories 251.6, Fat 1.3, SaturatedFat 0.1, Sodium 127.7, Carbohydrate 43.1, Fiber 17, Sugar 4.4, Protein 19.1

RED LENTIL SALAD



Red Lentil Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

1 cup red lentils or Le Puy French green lentils
1 large fresh bay leaf
1 large russet potato, peeled and cut into 1/2-inch dice
Kosher salt
3 tablespoons vegetable oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
One 1-inch piece ginger, peeled and grated
1 red chile pepper, finely chopped
1 tablespoon tamarind paste
1 tablespoon ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon powdered mustard
1/8 teaspoon cinnamon
Handful fresh cilantro leaves, finely chopped
2 cups baby spinach, chopped
Juice of 1 lime

Steps:

  • Bring the lentils and bay leaf to a boil in 3 cups water, then reduce the heat and simmer until the water cooks away, 15 to 18 minutes. Skim any by-product away as the lentils cook.
  • Meanwhile, cover the potatoes with water in a small pot and bring to boil. Salt the water and boil for 5 minutes. Drain the potatoes and run under cold water to cool. Drain well and transfer to a large bowl.
  • Drain the lentils and run under cold water to cool. Drain well and add to the potatoes.
  • Meanwhile, heat the vegetable oil in a skillet and saute the onions, garlic, ginger and chile pepper until softened. Stir in the tamarind paste and spices to toast them, then remove from the heat.
  • Add the spice mixture to the lentils and potatoes. Gently stir in the cilantro, spinach and lime juice. If the salad seems dry, add a little more oil. Serve.

LENTIL SALAD



Lentil Salad image

Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this salad within a few hours of making it.

Provided by Mark Bittman

Time 10m

Number Of Ingredients 9

French green lentils
tomatoes
olives
capers and feta
olive oil
red-wine vinegar
Dijon mustard,
minced shallots
chopped tarragon.

Steps:

  • Cook some French green lentils.
  • While they're still warm, combine with tomatoes, olives, capers and feta.
  • Toss with a vinaigrette made with olive oil, red-wine vinegar, Dijon mustard, minced shallots and chopped tarragon.

COLD LENTIL SALAD



Cold Lentil Salad image

Make and share this Cold Lentil Salad recipe from Food.com.

Provided by GAM-20

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup lentils
1 garlic clove
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/2 cup flat leaf parsley, finely chopped
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon warm water
kosher salt & freshly ground black pepper

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.

Nutrition Facts : Calories 70.8, Fat 3.6, SaturatedFat 0.5, Sodium 15.5, Carbohydrate 7.8, Fiber 2.6, Sugar 1.4, Protein 2.7

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