Italian Lentil Salad Recipes

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ITALIAN LENTIL SALAD



Italian Lentil Salad image

This salad functions as a perfect lunch or side dish for dinner. The Italian flavors mix beautifully in your mouth.

Provided by schmerna

Categories     Salad     Beans     Lentil Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

4 cups water
1 ½ cups dried lentils, rinsed
4 ounces fresh mozzarella cheese, sliced
4 ounces thinly sliced prosciutto
1 bunch fresh basil, leaves stripped from stems
¼ cup balsamic vinaigrette dressing, or as needed

Steps:

  • Bring water to a boil in a saucepan; add lentils. Cover and simmer until lentils are tender, about 35 minutes. Drain and and cool to room temperature.
  • Divide lentils among 4 salad plates; layer with mozzarella cheese slices, prosciutto, and fresh basil. Drizzle balsamic vinaigrette over each salad.

Nutrition Facts : Calories 435.4 calories, Carbohydrate 39.1 g, Cholesterol 43.1 mg, Fat 18.8 g, Fiber 14.6 g, Protein 29.3 g, SaturatedFat 7 g, Sodium 910.7 mg, Sugar 4.1 g

MEDITERRANEAN LENTIL SALAD



Mediterranean Lentil Salad image

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

1 cup dry brown lentils
1 cup diced carrots
1 cup red onion, diced
2 cloves garlic, minced
1 bay leaf
½ teaspoon dried thyme
2 tablespoons lemon juice
½ cup diced celery
¼ cup chopped parsley
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil

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

MEDITERRANEAN LENTIL SALAD



Mediterranean Lentil Salad image

Here's a summery lentil salad topped with tomatoes, roasted peppers and feta, garnished with hard-cooked eggs, anchovy fillets and good canned tuna. Studded with olives and sprinkled with oregano, it's a sort-of niçoise salad by way of Greece, an easy main course suitable for a picnic or a no-fuss make-ahead supper.

Provided by David Tanis

Categories     dinner, weekday, salads and dressings, vegetables, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 21

1 1/2 cups small brown or green lentils, such as Castelluccio or Le Puy
1 bay leaf
A few thyme sprigs, tied in a bundle
Salt and pepper
1 1/2 pounds tiny new potatoes
12 ounces cherry tomatoes, halved (about 3 cups)
1/2 small red onion, thinly sliced and soaked in ice water
2 red bell peppers, roasted, skin removed and cut into long, wide strips
8 anchovy fillets (optional)
8 ounces good-quality canned tuna, drained, in large chunks (optional)
4 hard-cooked eggs (9 minutes), halved or quartered
2 tablespoons roughly chopped mint
3 tablespoons roughly chopped parsley
Small handful of basil leaves, for garnish
1 cup good-quality black olives, such as niçoise, Kalamata or Moroccan
4 ounces feta, cut in 1/2-inch slices
3 tablespoons red-wine vinegar, plus more to taste
2 garlic cloves, grated or smashed to a paste (about 1/2 teaspoon)
Salt and pepper
1/2 cup extra-virgin olive oil, plus more to taste
1 teaspoon crumbled oregano, plus a little more for sprinkling

Steps:

  • Cook the lentils: Rinse and put in a medium saucepan. Cover with 4 cups water and add bay leaf, thyme sprig and a large pinch of salt. Bring to a boil over high heat, then reduce heat and simmer gently with lid ajar for 20 to 25 minutes, until lentils are tender. Set pot aside and let cool to room temperature.
  • Put the potatoes in another saucepan, cover with water and add a heaping teaspoon of salt. Bring to a boil, then reduce heat to brisk simmer. Cook about 15 minutes, until cooked through when probed with a paring knife. Drain and set aside. (If desired, use a paring knife to remove skins from potatoes while still warm.) Cut in halves or quarters.
  • While lentils cook, make the vinaigrette: In a small bowl, stir together vinegar and garlic. Season with a good pinch of salt and pepper. Whisk in the oil. Taste and adjust. Stir in oregano.
  • Put the cherry tomatoes in a bowl. Drain onion slices, and add to the tomatoes along with roasted pepper strips. Season with salt, then add half the vinaigrette (well whisked). Toss to coat.
  • To assemble salad, drain lentils and transfer to a large low, wide bowl or platter and let cool for 10 minutes. Add remaining vinaigrette, sprinkle with a little salt and toss gently. Taste and adjust seasoning.
  • Top lentils with tomato-onion-pepper mixture. Arrange anchovy fillets, tuna (if using) and eggs on top. Sprinkle with mint and parsley. Arrange halved or quartered potatoes around the perimeter. Garnish with basil leaves, olives and feta. Sprinkle a pinch of oregano over the salad.

ITALIAN LENTIL SALAD



Italian Lentil Salad image

Categories     Salad     Lentil     Boil

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound green lentils
2 scallions, white part only, chopped
1 cup halved seedless green grapes
1 cup halved seedless red grapes
1 cucumber, peeled, seeded, and diced
1 red bell pepper, cored, seeded, and diced
1/2 cup coarsely chopped skinned and toasted hazelnuts
2 teaspoons grated lemon zest (from 1 to 2 lemons)
1/3 cup fresh lemon juice (from 2 lemons)
1/3 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, 18 to 20 minutes. Drain and let cool for 5 minutes.
  • Combine the lentils, scallions, red and green grapes, cucumber, bell pepper, hazelnuts, and lemon zest in a large salad bowl.
  • Pour the lemon juice into a small bowl. Slowly add the oil, whisking constantly, until combined. Season the dressing with salt and pepper.
  • Pour the dressing over the salad and toss well.

EVERYDAY ITALIAN'S ITALIAN LENTIL SALAD



Everyday Italian's Italian Lentil Salad image

Make and share this Everyday Italian's Italian Lentil Salad recipe from Food.com.

Provided by 897430

Categories     Vegan

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb green lentil
1 cup halved green seedless grape
1 cup halved red seedless grapes
1 cup English cucumber, with skin
1/2 red bell pepper, diced
1/2 cup toasted chopped walnuts
2 teaspoons lemon zest
1/3 cup fresh lemon juice
1/3 cup extra virgin olive oil
salt
pepper

Steps:

  • For the Salad:
  • Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
  • For the Vinaigrette:
  • Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
  • Pour the vinaigrette over the salad and toss well.

Nutrition Facts : Calories 711.6, Fat 28.9, SaturatedFat 3.6, Sodium 9.9, Carbohydrate 86.4, Fiber 35.9, Sugar 16.6, Protein 31.6

FARRO LENTIL SALAD RECIPE BY TASTY



Farro Lentil Salad Recipe by Tasty image

Here's what you need: farro, lentils, grape tomato, cucumber, yellow bell pepper, red bell pepper, fresh parsley, olive oil, red wine vinegar, lemon juice, dijon mustard, garlic, italian seasoning, salt, pepper, fresh arugula

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 16

3 ½ cups farro, cooked
1 ½ cups lentils, cooked
1 cup grape tomato, halved
1 cup cucumber, diced
½ cup yellow bell pepper, diced
½ cup red bell pepper
⅓ cup fresh parsley, chopped
⅓ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon dijon mustard
1 clove garlic, minced
1 teaspoon italian seasoning
½ teaspoon salt
¼ teaspoon pepper
fresh arugula, to taste, optional

Steps:

  • In a medium bowl, combine the farro, lentils, tomatoes, cucumber, yellow pepper, red pepper, and parsley.
  • In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, salt, and pepper, and whisk until well-combined.
  • Pour the vinaigrette over the farro salad and toss until well-combined.
  • Distribute the farro salad into airtight containers with the arugula, if using. Refrigerate for up to 5 days.
  • Enjoy!

Nutrition Facts : Calories 758 calories, Carbohydrate 127 grams, Fat 20 grams, Fiber 22 grams, Protein 25 grams, Sugar 5 grams

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