French Lentil Salad Recipes

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WARM FRENCH LENTILS



Warm French Lentils image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons plus 1/4 cup good olive oil
1 leek, white and light green parts, sliced 1/4-inch thick
2 carrots, scrubbed and 1/2-inch diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled and stuck with 6 whole cloves
1 white turnip, cut in half
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
  • Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
  • Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

FRENCH LENTIL SALAD



French Lentil Salad image

French Lentil Salad is a lovely and delicious way to ring in spring! With radishes, young green beans and baby lettuces, it's perfect for that first dinner on the patio!

Provided by By: Carol | From A Chef's Kitchen

Categories     Side Dishes - Salads

Time 1h

Number Of Ingredients 13

Salt
1 cup green lentils
6 slices bacon (sliced into strips or chopped)
1/2 pound green beans (preferably young green beans such as haricot verts, trimmed and cut into 1 to 2-inch pieces)
8-10 radishes (thinly sliced)
1/2 cup pitted Kalamata olives (or Nicoise)
2-3 cups frisee lettuce (torn)
1 small shallot (peeled and minced)
1 tablespoon chopped fresh thyme
1/3 cup extra virgin olive oil (plus 1 tablespoon)
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper (to taste)

Steps:

  • Bring a medium-sized pot of salted water to a boil. Add the lentils and cook on high for 25 minutes or until lentils are tender but not falling apart.
  • While the lentils are boiling, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-line plate to drain.
  • When the lentils have about a minute or two to go, add the green beans. Drain in a sieve or colander and cool under cold tap water. Drain well then transfer to a large bowl. Add the radishes and olives.
  • Whisk dressing ingredients together in a bowl. Pour over lentils and vegetables as needed and stir. (You may not need all the dressing as you don't want it soggy.)
  • TO SERVE: Place frisee lettuce in a large serving bowl. Top with lentil mixture and gently toss to combine. Serve immediately.

Nutrition Facts : ServingSize 1, Calories 376 kcal, Carbohydrate 26 g, Protein 10 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 235 mg, Fiber 13 g, Sugar 3 g, UnsaturatedFat 13 g

FRENCH LENTIL SALAD



French Lentil Salad image

Lentils are simmered with aromatics until tender and flavorful, then tossed with toasted almonds, shredded red cabbage, fresh herbs, and a lively lemon dressing in this make-ahead salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 red onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 cup French green lentils, rinsed
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red-pepper flakes
1/2 cup toasted almonds, roughly chopped (optional)
1 cup shredded red cabbage
1 cup torn fresh herbs, such as flat-leaf parsley, tarragon, basil, and/or mint

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.

FRENCH LENTIL SALAD



French Lentil Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • Cook 1 cup French lentils in salted simmering water until tender, about 25 minutes, adding 1/2 pound chopped haricots verts during the last minute of cooking; drain and let cool. Whisk 3 tablespoons white wine vinegar and 1 tablespoon each minced shallot, Dijon mustard and chopped thyme in a large bowl; whisk in 1/3 cup olive oil. Add the lentils, haricots verts, 8 sliced radishes, 3 slices thick-cut bacon (chopped and cooked), 2 cups torn frisee and 1/2 cup pitted nicoise olives. Season with salt and pepper and toss.

THAI RED RICE AND FRENCH GREEN LENTIL SALAD



Thai Red Rice and French Green Lentil Salad image

Thai red rice and French green lentils, both full of nutrition, make for a healthy salad with a crunchy texture and nutty yet delicate flavor. This salad is great on its own but really shines when accompanied with spicy dishes. The rice is full of B vitamins and the lentils are packed full of vitamins and minerals; this salad is as good for you as it is delicious!

Provided by Buckwheat Queen

Categories     Salad

Time 2h5m

Yield 8

Number Of Ingredients 10

1 cup Thai red rice (cargo rice)
1 cup French green lentils (lentilles du Puy)
6 cups water, divided
1 teaspoon salt, divided
1 bay leaf
1 cup fresh peas, hulled
½ cup light vegetable oil
⅓ cup slivered almonds
2 tablespoons chopped fresh parsley
2 tablespoons freshly squeezed lime juice, or more to taste

Steps:

  • Soak red rice in a bowl of fresh water for 30 minutes. Soak lentils in fresh water in a separate bowl for 30 minutes. Drain both rice and lentils into separate pots.
  • Add 3 cups of water and 1/2 teaspoon salt to the pot of rice and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until water has been absorbed and rice is tender, but not soft, about 20 minutes.
  • Add 3 cups of water, 1/2 teaspoon salt, and bay leaf to the pot of lentils and bring to a boil over medium-high heat. Boil lentils for 15 minutes. Add peas, reduce heat, and simmer until the water has been absorbed or the legumes are tender, not soft, 5 to 10 minutes more.
  • Drain rice and lentils; discard bay leaf. Transfer to a large serving bowl and allow to cool slightly. Mix in oil, almonds, parsley, and lime juice. Gently fold the ingredients until they are evenly combined. Allow to rest either at room temperature or in the refrigerator before serving, about 1 hour.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 36.1 g, Fat 17.1 g, Fiber 5 g, Protein 8.8 g, SaturatedFat 2.2 g, Sodium 300.6 mg, Sugar 0.8 g

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