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.
LENTIL SALAD
Provided by Alton Brown
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 16
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
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
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
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
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
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
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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