Curried Red Lentil Kohlrabi And Couscous Salad Recipes

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CURRIED RED LENTIL KOHLRABI, AND COUSCOUS SALAD



Curried Red Lentil Kohlrabi, and Couscous Salad image

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

1/2 cup white wine vinegar
1 1/2 tablespoons sweet curry powder
2 garlic cloves, pressed
2/3 cup extra-virgin olive oil
1 16-ounce package red lentils (about 2 1/4 cups)
3 large kohlrabi (about 1 1/4 to 1 1/2 pounds); leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice (about 3 cups)
1 cup plain couscous (about 6 ounces)
1 cup chopped green onions
1 5-to 6-ounce package baby spinach
1/2 cup chopped fresh mint

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.

LENTIL COUSCOUS SALAD



Lentil Couscous Salad image

"The delectable blend of flavors in this easy lentil salad convinced me to enter a men's cooking contest," writes Shannon Schunicht, College Station, Texas. It won first prize and kudos from his wife, Christie.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 5 servings.

Number Of Ingredients 14

1 cup dried lentils, rinsed
5 cups water, divided
3/4 cup uncooked couscous
1 medium sweet red pepper, chopped
1 cup frozen corn, thawed
4 green onions, thinly sliced
2 tablespoons canola oil
1 tablespoon red wine vinegar
2 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 to 3 teaspoons hot pepper sauce
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large saucepan, bring lentils and 4 cups water to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Drain; transfer to a large bowl. Cover and refrigerate for at least 1 hour. , Meanwhile, in a small saucepan, bring remaining water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cool., Add the red pepper, corn, onions and couscous to lentils. In a small bowl, whisk the oil and vinegar. Whisk in the cilantro, jalapeno, hot pepper sauce, cumin, salt and pepper. Drizzle over salad and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 322 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 495mg sodium, Carbohydrate 53g carbohydrate (4g sugars, Fiber 15g fiber), Protein 16g protein. Diabetic Exchanges

CURRIED RED LENTIL SALAD



Curried Red Lentil Salad image

I found this recipe online and noticed there was nothing else like it on Recipezarr. I really enjoyed it. Add cooked chicken, pork, or lamb meat to it to make a nice summer meal.

Provided by FlamingoSushi

Categories     Lentil

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 15

3/4 cup corn oil or 3/4 cup olive oil
1/2 cup wine vinegar or 1/2 cup balsamic vinegar
2 tablespoons sugar
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground cumin
1 teaspoon dry mustard
2 teaspoons chili powder
1/4 teaspoon cayenne
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 lb dried red lentils
1 cup currants or 1 cup raisins
1 1/2 cups finely chopped red onions

Steps:

  • In large bowl, whisk together all ingredients for dressing. Set aside.
  • Wash lentils. Cook in boiling water 5-6 minutes or until just tender. Rinse and drain well.
  • Add capers, currants and onions to lentils.
  • Combine with dressing and let marinate at least 2 hours in the refrigerator before serving.
  • Enjoy!

Nutrition Facts : Calories 462.6, Fat 21.4, SaturatedFat 2.8, Sodium 594.4, Carbohydrate 54.4, Fiber 19.4, Sugar 17.8, Protein 15.9

LENTIL AND COUSCOUS SALAD



Lentil and Couscous Salad image

This is great for a picnic or barbecue. Use the indigo lentils that they sell in bulk containers at Wild Oats, Whole Foods type markets if you can find them. Recipe was originally in the Boston Globe many years ago but I've changed it a bit over the years.

Provided by Cookie16

Categories     Lentil

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup red onion, chopped finely
1/4 cup lemon juice
2 tablespoons red wine vinegar
1 cup lentils
5 cups water
1/3 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
1 cup couscous
4 tablespoons fresh parsley, chopped
4 tablespoons of fresh mint, chopped
3 scallions, white and light green part only, sliced thin
salt and pepper

Steps:

  • Combine red onion, lemon juice and vinegar in large bowl with a pinch of salt.
  • Put lentils and 4 cups of water in pot and bring to boil then simmer for 20 minutes or til lentils are soft.
  • Take off heat and let rest for 5 minutes.
  • Drain and add to onion mixture along with the 1/3 cup of olive oil.
  • Toss well.
  • Bring 1 cup of water to boil, add couscous, take off heat, cover and let stand for 5 minutes.
  • Fluff up the couscous by raking with a fork and adding slowly the 1 T of olive oil. Try to get rid of the clumps.
  • Add the couscous to the lentil mixture along with the parsley, mint and scallions.
  • Salt and pepper to taste.

Nutrition Facts : Calories 214.5, Fat 11, SaturatedFat 1.5, Sodium 10.9, Carbohydrate 24, Fiber 3.6, Sugar 1.2, Protein 5.4

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Estimated Reading Time 2 mins
Servings 8
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  • 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.


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