FRUITY CURRIED LENTIL SALAD
This recipe is very good. Serve warm for a main dish or cold for a side dish. In place of quinoa, you can also use the same amount of brown rice or bulghur wheat.
Provided by Candi Waldrop Morgan
Categories Salad Grains Quinoa Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Pour the pineapple juice into a measuring pitcher, and add enough water to make 2 cups. Set the pineapple chunks aside. Pour the pineapple juice into a saucepan, and stir in the quinoa and lentils. Season with salt, black pepper, and curry powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils and quinoa have absorbed the water, about 30 minutes. Stir in the coconut, and simmer for 5 minutes more.
- Stir in the pineapple chunks, pecans, and onion; cook briefly to reheat. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 327.9 calories, Carbohydrate 42.1 g, Fat 14.1 g, Fiber 12.3 g, Protein 11.1 g, SaturatedFat 7.3 g, Sodium 8.6 mg, Sugar 10.2 g
STEWED LENTILS WITH CABBAGE
This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum, and a very good source of dietary fiber, protein, and manganese. Any type will work here.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the lentils and potatoes are tender. Add more salt and freshly ground pepper to taste.
- While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste.
- Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 5 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 886 milligrams, Sugar 7 grams
CURRIED LENTIL CABBAGE SALAD
Make and share this Curried Lentil Cabbage Salad recipe from Food.com.
Provided by Missy Wombat
Categories Lentil
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix cabbage, lentils, onion, and peppers in a serving bowl.
- Blend garlic, lemon juice, curry, olive oil, and salt for dressing.
- Stir the dressing in with the chopped vegetables.
Nutrition Facts : Calories 462.6, Fat 34.7, SaturatedFat 4.8, Sodium 890.8, Carbohydrate 31.1, Fiber 11.2, Sugar 5.7, Protein 10.9
CURRIED RED LENTIL KOHLRABI, AND COUSCOUS SALAD
Provided by Bon Appétit Test Kitchen
Categories Leafy Green Side Vegetarian Quick & Easy High Fiber Dinner Curry Lentil Healthy Low Cholesterol Vegan Couscous Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 main-course servings
Number Of Ingredients 10
Steps:
- Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
- Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
- Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
- Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
- Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.
GREEN CURRY LENTIL SALAD
Steps:
- Cover green lentils with boiling water in a saucepan. Allow to soak for 1 hour.
- Whisk peanut butter, rice vinegar, water, lemongrass paste, tamari, sugar, oil, lime zest and juice, green curry paste, ginger paste, and garlic paste in a bowl; set dressing aside.
- Drain lentils. Fill saucepan with enough fresh water so lentils are covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat and simmer until lentils are cooked through but not mushy, about 20 minutes.
- Meanwhile, put kamut grains in a saucepan and fill with enough water to cover by 1 inch. Bring to a boil over medium-high heat, reduce heat, and simmer until soft, about 10 minutes. Drain kamut and lentils and let cool.
- Combine cooled lentils and kamut grains in a bowl and toss until mixed well. Add tomatoes and radicchio. Drizzle dressing over salad and toss to coat. Allow to rest at least 10 minutes before serving. Top with chopped cilantro.
Nutrition Facts : Calories 298.4 calories, Carbohydrate 43.5 g, Fat 10.3 g, Fiber 10.3 g, Protein 15.1 g, SaturatedFat 1 g, Sodium 462.9 mg, Sugar 5.2 g
LENTIL, CABBAGE AND BACON SALAD
Provided by Jacques Pepin
Categories salads and dressings, appetizer, side dish
Time 35m
Yield Six servings
Number Of Ingredients 12
Steps:
- Place the lentils in a colander and rinse them under cold water, removing and discarding any damaged specimens or foreign material. Place the lentils in a pot with 2 1/2 cups of lukewarm water. Bring to a boil over high heat, reduce the heat, cover and boil very gently until tender, about 20 minutes for domestic lentils or 35 to 40 minutes for imported lentils.
- Meanwhile, place the bacon pieces in a skillet and cover them with lukewarm water, separating the pieces. Bring to a boil over high heat and immediately drain in a colander. Rinse under cool water and return the bacon to the skillet. Saute for 2 to 3 minutes, or until the bacon is brown and has rendered its fat. Add the onions and croutons to the bacon and saute for 5 minutes longer, stirring occasionally, until the croutons are brown on all sides.
- Place the dressing ingredients in a salad bowl and add the cabbage. Toss to mix. Drain any remaining liquid from the lentils and add them, while still hot, to the cabbage. Mix well.
- When ready to serve, add the croutons and bacon to the salad bowl, toss well and serve immediately.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 17 grams, Carbohydrate 44 grams, Fat 25 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams
CABBAGE LENTIL SALAD
Make and share this Cabbage Lentil Salad recipe from Food.com.
Provided by realbirdlady
Categories Greens
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the lentils in water. Their texture should be soft but not mushy. Drain and chill at least one hour.
- While the lentils are cooking, combine the vinaigrette ingredients.
- Shred the cabbage with a knife. It's OK to use the green outer leaves, but avoid the tough stems.
- Slice the carrot into longish, very thin, strips. Use the carrot peeler if you don't have the patience for the knife work, but try not to bail completely and use the grater.
- Cut the pepper into small strips or diamonds.
- The vegetables can be combined and refrigerated, covered, ahead of time, or tossed at the table. Add the lentils last, and dress each serving (to avoid a soggy puddle at the bottom of the bowl).
- Of course, all the ingredients are to taste. Feel free to use your favorite vinaigrette, or to use yellow, red and green peppers, or to add purple cabbge. Fresh herbs are great, but remove the woody stems, and chop the leaves finely.
Nutrition Facts : Calories 281.1, Fat 7.8, SaturatedFat 0.6, Sodium 45.9, Carbohydrate 40.6, Fiber 18.7, Sugar 7.3, Protein 14.7
CURRIED LENTIL SALAD WITH CAPERS & CURRANTS RECIPE - (4.2/5)
Provided by mahto
Number Of Ingredients 24
Steps:
- 1. Rinse the lentils well and pick through them to remove any dirt or bits of rock. Drain them, then put them in a pot with the garlic clove and the bay leaf and cover with 3-4 inches of water. Cover and bring to a boil then turn the heat down and let it simmer for 20-25 minutes. You should start testing the lentils for doneness at around 15 minutes in, just in case, since you don't want to overcook them - mushy lentils are just not as appealing as toothsome ones. 2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine. If you don't have all the spices, don't despair, it will probably still taste good with just some of them - for my money, the cumin and coriander are the most important ones to include. 3. Dice up the onion (very fine) and chop up your veggies and herbs, trying to get the vegetables cut to roughly the same size. If you're using raisins instead of currants, I'd chop them up a bit and you can do the same with the capers if you have large ones. 4. When the lentils are finished, take the pot off the heat, drain it and fill with cold water to stop the lentils from continuing to cook (and getting mushy). After a few minutes, drain the water out and pour the lentils into a serving bowl and toss with the dressing. Add the onions, herbs, veggies, currants and capers (and any other ingredients you've chosen to add) and serve. this tastes even better the next day so you can definitely make it ahead of time and just keep it covered in the fridge. Read more: http://www.care2.com/greenliving/curried-lentil-salad.html#ixzz2q78w2EPp
More about "curried lentil cabbage salad recipes"
10 BEST CURRIED CAULIFLOWER SALAD RECIPES | YUMMLY
From yummly.com
10 BEST CABBAGE WITH LENTILS RECIPES | YUMMLY
From yummly.com
CURRIED LENTIL SALAD - CALIFORNIA WALNUTS
From walnuts.org
CURRIED RED LENTIL, KOHLRABI, AND COUSCOUS SALAD …
From bonappetit.com
RAW VEGAN CURRIED CABBAGE SALAD RECIPE - THE SPRUCE …
From thespruceeats.com
10-MINUTE CURRIED LENTIL SALAD | THE EAST COAST KITCHEN
From theeastcoastkitchen.com
Servings 10Total Time 10 mins
EASY CABBAGE SALAD WITH LENTILS RECIPE - SAVORY SPIN
CURRIED LENTIL SALAD – THE CHEF MIMI BLOG
From chefmimiblog.com
CURRIED LENTIL AND COUSCOUS SALAD (OR SIDE DISH) RECIPE
From recipes.sparkpeople.com
SHREDDED RED CABBAGE AND LENTIL SALAD RECIPE | EAT SMARTER USA
From eatsmarter.com
CURRIED LENTIL, WHEAT BERRY & ROASTED VEGGIE SALAD - RESHMA …
From reshmashahmd.com
HEALTHY CABBAGE AND LENTIL CURRY — MAHA'SKITCHENSECRETS
From mahaskitchensecrets.com
LENTIL KALE CURRY SALAD WITH ROASTED VEGETABLE | MINIMALIST BAKER …
From minimalistbaker.com
LENTIL ROOT VEGETABLES CABBAGE SALAD - RELUCTANT ENTERTAINER
From reluctantentertainer.com
CURRIED LENTILS WITH BACON & BROWNED CABBAGE - AN OREGON …
From anoregoncottage.com
CABBAGE & LENTIL SALAD - LAURA LIVE WELL
From lauralivewell.com
CURRIED LENTIL SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
CURRY LENTIL SALAD - EVERGREEN KITCHEN
From evergreenkitchen.ca
CURRIED LENTIL SALAD (EASY VEGAN MEAL PREP) - SIMPLY QUINOA
From simplyquinoa.com
CURRIED LENTIL SALAD WITH CASHEW DRESSING (VEGAN) - AVOCADO SKILLET
From avocadoskillet.com
INDIAN SPICED CABBAGE SALAD WITH TASTY TEMPERING - MINISTRY OF …
From ministryofcurry.com
CURRIED LENTIL SALAD WITH ROASTED CAULIFLOWER - FROM MY BOWL
From frommybowl.com
CURRIED LENTIL SALAD :: RECIPES :: CAMELLIA BRAND
From camelliabrand.com
CURRIED CABBAGE & LENTIL SOUP RECIPE | WOOLWORTHS
From woolworths.com.au
LENTIL & CABBAGE SALAD - BRIGHTFARMS
From brightfarms.com
CURRIED LENTIL CABBAGE SALAD | NATURALLY SAVVY
From naturallysavvy.com
CURRIED SPROUTED LENTIL SALAD - SECOND SPRING
From secondspringfoods.com
20 MINUTE CURRY RED LENTIL SALAD - DARN GOOD VEGGIES
From darngoodveggies.com
GRAPE, LENTIL, & CURRIED CAULIFLOWER SALAD | MINIMALIST BAKER RECIPES
From minimalistbaker.com
CABBAGE LENTIL SALAD RECIPE | EAT SMARTER USA
From eatsmarter.com
CURRIED LENTIL CAULIFLOWER SALAD - SHARON PALMER, THE PLANT …
From sharonpalmer.com
CURRY CABBAGE LENTIL SALAD - FOODS ALIVE INC.
From foodsalive.com
CURRIED LENTIL SALAD - RECIPE | COOKS.COM
From cooks.com
CURRIED LENTIL SALAD - NATURAL COMFORT KITCHEN
From naturalcomfortkitchen.com
CURRIED LENTIL CHICKPEA SALAD WITH CITRUS DRESSING
From theroastedroot.net
CABBAGE, LENTIL AND CHICKPEA STEW - SAVORING ITALY
From savoringitaly.com
CABBAGE-LENTIL SALAD RECIPE -HEALTHY SALAD RECIPES
From livingunrefined.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love