French Lentil Salad With Cherry Tomatoes Recipes

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FRENCH LENTIL SALAD WITH CHERRY TOMATOES



French Lentil Salad with Cherry Tomatoes image

Lentils are a wonderful, protein-rich highlight of any meal. Because the flavors continue to meld, this main-dish salad is also great the next day.

Provided by Veg Kitchen

Categories     Main dish salad

Time 1h

Number Of Ingredients 14

1 pound lentils (dried, or 3 cups cooked (see Note))
4 cups water
2 teaspoons reduced sodium vegetable broth base
4 celery stalks (diced (about 1½ cups))
1½ cups cherry tomatoes (halved)
2 medium shallots (finely diced)
¼ cup packed chopped fresh parsley
1½ tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 teaspoon herbes de Provence
Freshly ground black pepper to taste
1 medium garlic clove (minced)
Pinch of sea salt (optional)

Steps:

  • Place the lentils, water, and broth base in a pot. Cover and bring to a boil over medium-high heat. Reduce the heat to medium and cook for 15 to 20 minutes, until the lentils are tender but firm.
  • Remove from the heat, drain any remaining liquid, and transfer the lentils to a large bowl. Chill for at least 30 minutes.
  • Stir in the celery, tomatoes, shallots, and parsley.
  • In a small dish, make the dressing by whisking together the olive oil, mustard, vinegar, herbes de Provence, black pepper, and garlic.
  • Add the dressing to the lentil mixture and toss. Taste and season with sea salt, if desired. Chill until serving time.

Nutrition Facts : Calories 315 kcal, Carbohydrate 49 g, Protein 20 g, Fat 4 g, SaturatedFat 1 g, Sodium 41 mg, Fiber 24 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving

LENTIL SALAD WITH TOMATOES AND CHèRE



Lentil Salad with Tomatoes and Chère image

Categories     Salad     Cheese     Tomato     Vegetarian     Lunch     Goat Cheese     Legume     Lentil     Fall     Chill     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

1 cup French green lentils (lentilles de Puy)
2 tablespoons red wine vinegar
1 shallot, minced
1 tablespoon Dijon mustard
1/4 cup olive oil
1 1/3 cups diced seed peeled cucumber
2/3 cup diced seeded plum tomatoes
1/3 cup finely chopped red onion
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 large garlic clove, minced
6 ounces soft fresh goat cheese (such as Montrachet), chilled

Steps:

  • Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes. Drain well. Combine vinegar, shallot and mustard in large bowl. Gradually whisk in oil. Season with salt and pepper. Add lentils. Let stand until cool.
  • Add cucumber, tomatoes, onion, dill, parsley and garlic to lentils. Season with salt and pepper. Cover; chill 1 hour.
  • Crumble goat cheese over salad and mix gently to combine.

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