French Lentil Salad With Sweet Peppers And Basil Recipes

FRENCH LENTIL SALAD

Steps:

• In a medium saucepan, heat 1 tablespoon oil over medium. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
• In a medium bowl, whisk together remaining oil, lemon juice, and red-pepper flakes. Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine. Lentil salad can be stored in an airtight container in the refrigerator up to 3 days.

MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
• Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
• Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
• Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.

FRENCH LENTIL SALAD

Steps:

• Combine lentils, bay leaf, garlic, basil, and thyme in a saucepan. Add 2 1/2 cups water and bring to a boil over medium-high heat. Cover, reduce the heat, and simmer until the lentils are cooked, 30 to 40 minutes. Remove from the heat, and discard the bay leaf.
• Tear the tofu into 1/2-inch pieces. Mix it into the hot lentils. Add the tomatoes, onion, corn, and mint, along with the vinegar, lemon juice, and oil. Mix to combine and season to taste with salt and pepper.
• Serve at room temperature. (The salad will keep for up to 2 days, covered and refrigerated.)

FRENCH LENTIL, PROSCIUTTO, AND PEPPER SALAD

Steps:

• In a medium sauté pan or frying pan, heat the 1 tbsp olive oil over medium heat until shimmering. Add the prosciutto and sauté until lightly browned, about 5 minutes. Add the shallots and sauté until translucent, about 3 minutes. Add the carrots and bell pepper/capsicum and sauté for 5 minutes, or until crisp-tender. Set aside.
• In a medium saucepan, combine the lentils with at least 4 cups/960 ml salted water. Bring to a boil, then reduce to a simmer, cover, and cook until the lentils are just tender, about 30 minutes. Drain, then transfer to a large bowl. Add the prosciutto mixture, along with the parsley and thyme; toss to combine.
• In a small bowl, whisk together the vinegar and mustard. Gradually whisk in the 1/3 cup/75 ml olive oil until emulsified. Add the salt and pepper. Toss the lentil salad with the dressing. Taste and adjust the seasoning.

LENTIL SALAD WITH TOMATOES, DILL AND BASIL

Steps:

• Bring the water, table salt and lentils to boil in a medium saucepan over medium high heat.
• Reduce the heat and cook, stirring occasionally, until the lentils are fully cooked, about 20-30 minutes. Drain.
• Meanwhile, combine all the remaining ingredients in a large bowl.
• Stir in the hot lentils and serve. Enjoy!