Cuban Lentil Salad With Spicy Vinaigrette Recipes

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LENTIL SALAD WITH ITALIAN SAUSAGE AND MUSTARD VINAIGRETTE



Lentil Salad With Italian Sausage and Mustard Vinaigrette image

Make and share this Lentil Salad With Italian Sausage and Mustard Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 cups green lentils or 1 1/2 cups brown lentils, rinsed and picked over
3/4 lb Italian turkey sausage link, casings removed
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1 cup sliced green onion
1/2 cup chopped Italian parsley
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 garlic cloves, crushed through a press
1/2 teaspoon salt
fresh ground black pepper
red leaf lettuce
4 ripe plum tomatoes, cored and cut into wedges
2 hard-boiled eggs, peeled and halved
8 radishes

Steps:

  • Cook the lentils in boiling water to cover for about 20-25 minutes or until tender; drain, rinse with cool water, drain and set aside.
  • Crumble the sausage into a large nonstick skillet.
  • Cook over medium heat for about 5 minutes or until browned, break up the sausage with a utensil; set aside to cool.
  • In a large bowl, mix together the green and red peppers, celery, green onions, and parsley; add in the cooled lentils and sausage.
  • To make the dressing: whisk together the oil, vinegar, mustard, garlic, salt, and pepper; pour over salad; toss to coat.
  • Line plates with lettuce leaves; spoon salad into the center; garnish with tomato wedges, eggs, and radishes.

Nutrition Facts : Calories 701.8, Fat 38.2, SaturatedFat 7.6, Cholesterol 150.5, Sodium 1160.2, Carbohydrate 55.5, Fiber 25.5, Sugar 8.4, Protein 36.3

LENTIL SALAD WITH CURRY SPICES AND YOGURT



Lentil Salad With Curry Spices and Yogurt image

This is a delicious, simple, and inexpensive recipe. You can make it even easier by using the vegetables raw, rather than blanching them. I'd bet that regular lentils would work well in this, too.

Provided by Aunt Cookie

Categories     Lentil

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 1/2 cups French lentils
1 bay leaf
1/2 cup diced red onion
1 teaspoon cider vinegar
1/2 cup diced carrot
1/2 cup plain yogurt
3 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1 teaspoon salt
1/8 teaspoon cayenne (to taste)
1/8 teaspoon black pepper
1/2 red bell pepper, diced
2 tablespoons chopped cilantro

Steps:

  • Rinse the lentils and place them in a medium saucepan; cover with water and add the bay leaf. Bring to a boil, reduce heat, and simmer (the original recipe said to boil for 15-20 minutes -- I find it takes longer to cook the lentils).
  • Meanwhile, bring a small pot of water to a boil and drop the onion in for 15 seconds. Scoop out with a strainer and splash with vinegar.
  • Drop in the carrot for 1 minute to blanch.
  • In a small bowl, combine yogurt, lemon juice, 1 tb vinegar, and spices.
  • Drain the lentils when tender; remove the bay leaf and toss all ingredients together. Toss in cilantro before serving.

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