Crispy Lentil Salad Recipe Recipe Fo

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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.

LENTIL SALAD



Lentil Salad image

Provided by Alton Brown

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 cup red wine vinegar
1/4 cup olive oil
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh thyme leaves
1 recipe basic cooked lentils, see recipe below
6 to 8 slices thick-sliced bacon, cooked and chopped
1 pound brown or green lentils, approximately 2 1/2 cups
1 small onion, halved
1 large clove garlic, halved
1 bay leaf
1 teaspoon kosher salt
1/4 pound salt pork, optional
1/4 teaspoon freshly ground black pepper

Steps:

  • Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.;
  • Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately.
  • Note from Alton: Those of you who watched this program on the 17th or 18th will want to disregard one particular suggestion I made regarding lentils: don't feed the left over onions to your dog. It turns out onions are not good for dogs in any shape or form. I'm grateful to the fans who emailed me after the airing for setting me straight on this nutritional peculiarity. As for my own dog's ability to digest onions, well...she's more hog than dog I guess.
  • Cook smart,
  • Alton

COLORFUL LENTIL SALAD



Colorful Lentil Salad image

Our taste testers loved the refreshing colors and taste of this versatile salad from Martha Pollock. "I like it because it's different and healthy," she says from Oregonia, Ohio.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 16

5 cups plus 2 tablespoons water, divided
1 cup dried lentils, rinsed
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon minced garlic
1/4 teaspoon pepper
1 small cucumber, chopped
1/2 cup shredded carrot
1/2 cup finely chopped sweet red pepper
1/4 cup chopped sweet onion
1/4 cup minced fresh cilantro

Steps:

  • In a large saucepan, bring 5 cups water and lentils to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and rinse in cold water. Place lentils in a large bowl; cool. , Meanwhile, in a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt, sugar, basil, oregano, garlic, pepper and remaining water; shake well. , Add the cucumber, carrot, red pepper, onion and cilantro to lentils; toss to combine. Add dressing; gently toss to coat. Cover and refrigerate for 2 hours before serving.

Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 227mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 11g fiber), Protein 10g protein. Diabetic Exchanges

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

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

CRUNCHY LENTIL SALAD



Crunchy Lentil Salad image

Taken and adapted from Jeanne Lemlin's "Quick Vegetarian Pleasures" -- a superb cookbook that should be in every kitchen! This salad is so much more yummy than you might think from the list of in gredients ....

Provided by KLHquilts

Categories     Lentil

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup lentils, rinsed
5 cups water
1 bay leaf
2 celery ribs, finely diced
1 carrot, finely diced
1/2 cup red onion, finely diced
2 tablespoons minced fresh parsley
1/4 cup olive oil (garlic-infused is great)
2 tablespoons lemon juice (fresh is best)
3 -5 garlic cloves, minced
1/4 teaspoon dried thyme
1/4 teaspoon ground cumin
1 -2 teaspoon salt
ground black pepper

Steps:

  • Combine lentils, water and bay leaf in saucepan. Bring to a boil and cook, uncovered for 15 minutes (or until lentils are tender but crunchy). Drain thoroughly.
  • Mix lentils with minced celery, carrot, onion and parsley. NOTE: This salad is much better if you make sure all vegetables are finely diced; the flavors blend much better than if you've used a regular-to-large dice.
  • Mix the dressing: Mix olive oil, lemon juice, garlic, thyme, cumin, salt and pepper. Pour over lentils and toss.
  • You can serve this right away, but the flavors blend beautifully if you refrigerate for a day or two. Serve at room temperature.

Nutrition Facts : Calories 200.7, Fat 13.9, SaturatedFat 1.9, Sodium 620.6, Carbohydrate 15.4, Fiber 5.2, Sugar 3.1, Protein 5.2

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