Gingered Lentil And Celery Salad Recipes

FRUITY CURRIED LENTIL SALAD

Steps:

• Pour the pineapple juice into a measuring pitcher, and add enough water to make 2 cups. Set the pineapple chunks aside. Pour the pineapple juice into a saucepan, and stir in the quinoa and lentils. Season with salt, black pepper, and curry powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils and quinoa have absorbed the water, about 30 minutes. Stir in the coconut, and simmer for 5 minutes more.
• Stir in the pineapple chunks, pecans, and onion; cook briefly to reheat. Sprinkle with cilantro to serve.

GREEN CURRY LENTIL SALAD

Steps:

• Cover green lentils with boiling water in a saucepan. Allow to soak for 1 hour.
• Whisk peanut butter, rice vinegar, water, lemongrass paste, tamari, sugar, oil, lime zest and juice, green curry paste, ginger paste, and garlic paste in a bowl; set dressing aside.
• Drain lentils. Fill saucepan with enough fresh water so lentils are covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat and simmer until lentils are cooked through but not mushy, about 20 minutes.
• Meanwhile, put kamut grains in a saucepan and fill with enough water to cover by 1 inch. Bring to a boil over medium-high heat, reduce heat, and simmer until soft, about 10 minutes. Drain kamut and lentils and let cool.
• Combine cooled lentils and kamut grains in a bowl and toss until mixed well. Add tomatoes and radicchio. Drizzle dressing over salad and toss to coat. Allow to rest at least 10 minutes before serving. Top with chopped cilantro.

BRAISED CELERY WITH LENTILS AND GARLIC

Steps:

• Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5-7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.
• Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don't have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes.
• Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.

LENTIL SALAD WITH GRAPES AND FETA

Steps:

• In a small saucepan, bring water to a boil. Add lentils, reduce to a simmer, and cover; cook until lentils are tender, about 30 minutes. Drain and rinse under cool water. Meanwhile, in a large bowl, whisk together red-wine vinegar, lemon juice, and honey. Whisk in olive oil. Stir in lentils, walnuts, grapes, celery, and thyme. Add feta. Season to taste with salt and pepper.

GINGERED LENTIL AND CELERY SALAD

Steps:

• Bring a pot of water to a boil. Peel the carrot and cut it lengthwise into 8 strips that are 1/8-inch thick and about 5 inches long. (If it is hard to get strips that long, shorter ones can be used.) Plunge the strips into boiling water for 1 minute, cool immediately under cold water, pat dry and set aside. Put the tomatoes in a fine sieve over a bowl and push them with the back of a spoon to press out excess liquid; set tomatoes aside.
• Put the lentils and the white onion in 2 quarts of cold water over medium heat and cook gently for 45 minutes. Drain, remove the onion and let the lentils cool. When cool, put lentils in a mixing bowl with the celery, red onion, ginger, lemon juice, soy and olive oil. Mix, adjust seasoning with salt and pepper, and chill.
• Put the cucumber, vinegar and mustard in a blender; season lightly with additional salt and pepper, and puree. Set aside.
• Line the inside of a round cookie cutter 2 1/2 to 3 inches in diameter with a carrot strip. Put the cookie cutter on a serving dish and use it as a mold. Spoon in the lentils and pat firmly. Gently smooth the tomatoes on top in a thin layer. Repeat with the remaining carrot strips and lentils, placing 2 rounds on each of 4 serving plates. Spoon the cucumber vinaigrette around the cakes, garnish with sprouts and parsley, and serve.

LENTIL, CELERY AND GINGER SALAD WITH CUCUMBER VINAIGRETTE

Steps:

• Bring large saucepan of water to a boil. Add lentils and onion. Reduce heat and simmer until lentils are tender, about 45 minutes.
• Meanwhile, bring medium pot of lightly salted water to a boil. Add carrot strips and cook 1 minute. Remove with slotted spoon and plunge into cold water. Drain and pat dry. In fine sieve over medium bowl, drain tomatoes; set aside.
• Drain lentils and cool. Discard onion. Transfer lentils to medium bowl and add celery, red onion, ginger, lemon juice, soy sauce, and salt and pepper to taste. Mix well and set aside.
• In food processor, combine cucumber, vinegar, dill, mustard, and salt to taste. Process until mixture is smooth.
• Spoon lentils into mound in center of serving plates. Top each with tomatoes and carrots. Drizzle with cucumber dressing and garnish with sprouts.

LENTIL AND GREEN BEAN SALAD

Steps:

• Cook lentils about 25mins until tender or drain cans and rinse thoroughly.
• Cook onion until tender then add garlic and ginger. Cook for a couple of minutes then add garam masala and cook 1-2mins until aromatic.
• Add onion mixture and lime juice to lentils and mix thoroughly. Leave to cool slightly.
• Cook green beans until crisp tender then refresh in cold water and drain.
• Add corn kernels, green beans, tomatoes & celery to lentil mixture and stir gently to combine.
• Season with cracked black pepper and serve garnished with coriander and a dollop of yoghurt (we didn't miss the coriander or yoghurt but the pepper is a must).

LENTIL AND CELERY ROOT SALAD

Steps:

• Cook celery root in pot of boiling salted water until tender, about 45 minutes. Drain, cool and peel. Cut enough of root into 1/4-inch cubes to yield 1 1/2 cups.
• Cook lentils in pot of boiling salted water until just tender but still firm to bite, about 20 minutes. Drain; cool.
• Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in small bowl. Season with salt and pepper; add cheese.
• Mix celery root, lentils and dressing in bowl. (Can be made 4 hours ahead. Let stand at room temperature. Toss occasionally.)