Easywarmlentilsalad Recipes

SARAH'S QUICK WARM LENTIL SALAD

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.

WARM LENTIL SALAD

Steps:

• Add olive oil to a pan on medium heat. Add onions and peppers and saute until tender.
• Stir in Patak's Tandoori Curry Paste.
• Add lentils and saute until hot.
• Pour the mixture into a serving bowl, top with lemon juice, parsley, and enjoy!

WARM LENTIL SALAD

Steps:

• Bring the broth to a boil. Add the lentils and bring them back to a boil. again. Lower the heat and simmer, uncovered just until the color of lentils changes, about 6 or 7 minutes only.
• If there is excess water, then drain it. Transfer the lentils to a bowl and add the diced radish, and differently colored bell peppers. When at room temperature, but still somewhat warm, dress with vinaigrette and season to taste with salt and pepper.
• Right before serving, toss with the parsley and serve as a bed for the chili scallops.

EASY WARM LENTIL SALAD

Steps:

• Cook lentils according to package directions, 20-25 minute or until tender. Drain.
• Stir together lentils, artichokes, scallions, red pepper, and carrot in medium sized bowl. Drizzle vinagrette over top and stir until well blended. Serve immediately.

ORZO SALAD WITH LENTILS AND ZUCCHINI

Steps:

• Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.
• Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with 1/2 teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into 1/4-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into 1/4-inch-thick triangles.) Add to the dressing and stir to combine.
• Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)

WARM LENTIL SALAD WITH SUN-DRIED TOMATOES

Steps:

• In a small saucepan, combine the tomatoes with water to cover. Bring to a boil, remove the pan from the heat, and set aside.
• In a medium saucepan, bring 2 quarts water to a boil.
• Add the lentils and boil, uncovered for 15 minutes.
• Add 1/2 teaspoon salt and continue to boil for 10-15 minutes, until the lentils are tender but still hold their shape.
• Drain, transfer the lentils to a mixing bowl, and toss them with 1 tablespoon of the oil.
• In a heavy skillet over medium heat, warm the remaining oil.
• Add the onion, carrot, and celery, and cook, stirring often, until tender, 8 to 10 minutes.
• Add the garlic and cook 2 minutes longer.
• Stir the vegetables into the lentils.
• Drain the tomatoes, slice them into quarters.
• Add them to the lentil mixture.
• Season the salad with vinegar and add salt and pepper to taste.
• Garnish with chopped parley. Serve.