MEDITERRANEAN LENTIL SALAD
This is a delicious lentil salad, that keeps very well in the refrigerator.
Provided by Candice
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
- Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 16.2 g, Fat 7.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 452.8 mg, Sugar 3 g
LENTIL SALAD
My favorite lentil salad recipe is made with cucumber, sun-dried tomatoes, onion, fresh mint and a zippy lemon dressing. Super simple to make, and so light and refreshing!
Provided by Ali
Time 40m
Number Of Ingredients 11
Steps:
- Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
- Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
- Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
- Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.
LENTIL SALAD
Provided by Alton Brown
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.;
- Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately.
- Note from Alton: Those of you who watched this program on the 17th or 18th will want to disregard one particular suggestion I made regarding lentils: don't feed the left over onions to your dog. It turns out onions are not good for dogs in any shape or form. I'm grateful to the fans who emailed me after the airing for setting me straight on this nutritional peculiarity. As for my own dog's ability to digest onions, well...she's more hog than dog I guess.
- Cook smart,
- Alton
RED LENTIL SALAD WITH FRESH HERBS
Tired of lettuce salads? Enjoy this light, fresh salad, inspired by classic tabbouleh flavors. Cook and drain red lentils, then add fresh herbs, scallions, and Roma tomatoes. Toss with a light dressing of extra-virgin olive oil and lemon juice, garnish with scallion greens, and enjoy for lunch or dinner.
Provided by Bibi
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
- Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
- Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
- Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 19.3 g, Fat 7.8 g, Fiber 5.2 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 113.6 mg, Sugar 2.2 g
LENTIL SALAD WITH FRESH FAVAS
According to Jo Robinson, a food and nutrition writer whose informative new book, Eating on the Wild Side," cites a federal survey of phytonutrient content of common fruits and vegetables, lentils have the most antioxidant activity of all legumes, with black beans a close second.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the lentils, whole crushed garlic cloves, onion half and bay leaf in a large, heavy saucepan and cover by 1 inch with water. Bring to a boil, add salt to taste, reduce the heat, cover and simmer until lentils are tender but still firm, about 30 minutes. Remove from the heat, remove the lid and allow the lentils to cool for 30 minutes. Remove and discard the onion. Remove the garlic cloves and squeeze the cooked garlic out of the skins and back into the lentils. Drain off any liquid remaining in the pot.
- Transfer the lentils to a large bowl. Whisk together the lemon juice, vinegar, salt to taste, cumin, chili powder or Aleppo pepper, freshly ground pepper and olive oil. Toss with the lentils. Add the remaining ingredients and toss together. Let marinate in the refrigerator for at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 9 grams, Carbohydrate 50 grams, Fat 12 grams, Fiber 12 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 587 milligrams, Sugar 9 grams
WARM LENTIL SALAD
Who said salads have to be served chilled? This soon-to-be family classic is best served warm.
Provided by Patak's Canada
Categories Salad
Time 30m
Yield 2
Number Of Ingredients 7
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!
Nutrition Facts : Calories 319 calories, Carbohydrate 35.2 g, Fat 14.4 g, Fiber 13.4 g, Protein 14.4 g, SaturatedFat 2 g, Sodium 532.4 mg, Sugar 5 g
REFRESHING LENTIL SALAD
I tried to duplicate this light, refreshing salad that my Tunisian in-laws make. I put my own 'twist' on this with the addition of lemon zest. Using colorful vegetables makes for a light salad with a beautiful presentation. Garnish with sliced hard-boiled eggs and serve with crusty baguettes.
Provided by TUNISIANSWIFE
Categories Salad Beans Lentil Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 16
Steps:
- Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
- Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
- Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
- Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.
Nutrition Facts : Calories 430.9 calories, Carbohydrate 44.8 g, Cholesterol 106 mg, Fat 19.4 g, Fiber 20.2 g, Protein 19.9 g, SaturatedFat 2.9 g, Sodium 343.7 mg, Sugar 5.3 g
FRESH LENTIL SALAD
A fresh lentil salad full of colorful veggies and bright flavors. This recipe is extremely healthy and versatile. Use this as a guide and add your favorite flavors.
Provided by SilverOpera
Categories Lentil
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cover well-rinsed lentils with 6 to 8 cups of water.
- Boil until tender, about 20 minutes.
- Chop all veggies and herbs into small pieces.
- Drain lentils and rinse with cool water to stop the cooking process.
- Add veggies to lentils.
- Add the zest of one lemon and the seasoning to the mixture.
- Dress with olive oil and lemon juice to taste. Add salt if your all-purpose seasoning does not include it.
- Can use any herbs, veggies, or dressing you desire.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 101.7, Fat 3.7, SaturatedFat 0.5, Sodium 8, Carbohydrate 13.2, Fiber 4.7, Sugar 2.6, Protein 4.9
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LENTIL SALAD - TASTES BETTER FROM SCRATCH
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5/5 (3)Total Time 1 hrCategory Salad, Side DishCalories 271 per serving
- Add lentils to a medium saucepan with 4 cup of cold water.* Bring to a boil, cover, reduce heat and cook for about 15 minutes, or until tender. Drain and rinse with cold water to stop the cooking process.
- Add lentils to a large mixing bowl. Add remaining ingredients and refrigerate for at least 30 minutes or until completely chilled. Taste and add additional seasonings, as needed. Serve cold.
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