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.
SARAH'S QUICK WARM LENTIL SALAD
This is a quick recipe I made up one night to use some lentils I had leftover from another time. Use as a side dish or serve with something like cornbread for a vegetarian main dish.
Provided by sonicsarah
Categories Salad
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine lentils and chicken broth in a pot. Add just enough water to cover. Bring to a low simmer and cook until lentils are cooked, but not falling apart, about 25 minutes. Add water when necessary in order to keep lentils covered.
- Melt butter in a saucepan over medium heat and cook onion until translucent and slightly browned, about 5 minutes. Add garlic and saute for 30 seconds. Add lentils and their liquid to the saucepan. Gently fold in tomatoes. Season with salt, add in balsamic vinegar, and stir gently. Serve warm.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 37 g, Cholesterol 16.8 mg, Fat 6.5 g, Fiber 16.6 g, Protein 14.4 g, SaturatedFat 3.7 g, Sodium 1034.9 mg, Sugar 5.5 g
LENTIL SALAD WITH GRAPES AND FETA
Reader Julie Sun from New York City takes lentils beyond the soup bowl with this healthy dish, which is perfect to pack for lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
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.
Nutrition Facts : Calories 297 g, Fat 18 g, Fiber 9 g, Protein 10 g, SaturatedFat 4 g
LENTIL AND RICE SALAD
Provided by Giada De Laurentiis
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
- Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.
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
LENTIL SALAD
Provided by Jonathan Reynolds
Categories dinner, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a saucepan, cover the bacon, vegetables and aromatics with chicken stock and simmer for 30 minutes. Strain into a 4-quart saucepan.
- Add the lentils to the broth and cook until soft, about 35 minutes. Drain the lentils and keep warm.
- Heat the oil in a skillet. Add the onion, garlic and jalapeno. Cover and cook until the onion is soft, about 20 minutes. Add the vinegar and deglaze. Add the lentils and parsley, heat through and drizzle with oil.
- Divide the salad onto plates, place the cheeks on top and decorate with arugula leaves. Serve.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 17 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 332 milligrams, Sugar 6 grams, TransFat 0 grams
JODY'S LENTIL SALAD
My friend's mom, Jody, had some leftover lentil salad in her refrigerator when I was spending a weekend there. I had some for lunch, and after that, I kept sneaking a spoonful every time I was in the kitchen. When I left I asked for the recipe. Here it is! It's very forgiving -- don't worry if you don't have the exact right amount of everything. It can be served hot or cold. Perfect to bring to a potluck or a picnic, or just to keep around as a side dish.
Provided by Becky 7
Categories Lentil
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Put the first five ingredients (everything through the water) into a pot a simmer for 20 to 25 minutes, until the lentils are done but not mushy. Remove the bay leaf and drain any remaining water.
- While the lentils are cooking, whisk together all the rest of the ingredients in the bottom of the bowl that you ultimately want to use to serve or store the dish. When the lentils are done and drained, pour them on top of everything else and stir it all together. Enjoy!
Nutrition Facts : Calories 275.4, Fat 18.5, SaturatedFat 2.6, Sodium 58.5, Carbohydrate 21.1, Fiber 7.6, Sugar 4, Protein 7.7
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