Lemony Lentil Salad Recipes

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LEMONY LENTIL SALAD



Lemony Lentil Salad image

This substantial lentil salad can stand on its own or take a supporting role. It's perfect for a picnic or potluck brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 9

Coarse salt and ground pepper
1 1/2 cups lentils
3/4 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons Dijon mustard
1 teaspoon dried tarragon
2 orange, red, or yellow (or a mix) bell peppers, cut into 1/2-inch dices
4 scallions, thinly sliced

Steps:

  • In a medium saucepan of boiling salted water, cook lentils until crisp-tender, about 15 minutes. Drain, rinse under cold water to stop further cooking, and drain again.
  • Meanwhile, in a medium bowl whisk together lemon zest, lemon juice, oil, mustard, and tarragon. Add drained lentils, bell peppers, and scallions; season well with salt and pepper. Serve at room temperature or chilled.

Nutrition Facts : Calories 357 g, Fat 11 g, Fiber 18 g, Protein 20 g

HALLOUMI WITH LEMONY LENTILS, CHICKPEAS & BEETS



Halloumi with lemony lentils, chickpeas & beets image

A great storecupboard salad, topped with golden brown halloumi and quick, homemade pickled red onion

Provided by Charlie Clapp

Categories     Lunch, Main course

Time 45m

Number Of Ingredients 9

200g puy lentils
2 lemons
1 red onion , finely sliced
3 tbsp extra virgin olive oil
3 tbsp capers , very roughly chopped
400g can chickpeas , drained and rinsed
250g cooked beetroot , cut into matchsticks
½ small pack parsley , roughly chopped
250g pack halloumi , cut into 8 slices

Steps:

  • Cook the lentils in a pan of boiling water for 20-25 mins or until just done. Meanwhile, squeeze the juice from one lemon into a bowl. Add the onion and scrunch together with a pinch of salt to pickle slightly. Set aside.
  • Finely zest the remaining lemon and set aside for the halloumi. Squeeze the juice into a jam jar or jug. Add the oil with a pinch of seasoning and the capers - shake well and set aside. When the lentils are ready, drain and tip into a large serving bowl with the chickpeas. Toss with the dressing straight away, then toss through the beets, parsley, pickled onions and their juice.
  • Heat a frying pan over a medium heat and fry the halloumi for 1-2 mins each side or until golden brown. Toss with the lemon zest, then place on top of your salad to serve.

Nutrition Facts : Calories 559 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 2.5 milligram of sodium

LEMON LENTIL SALAD



Lemon Lentil Salad image

I love lentils but never had a recipe that really enhanced their flavor...until I found this one! The touch of lemon juice gives this dish a light, refreshing appeal.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 15

5 tablespoons olive oil, divided
1 tablespoon lemon juice
2 teaspoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
3 cups water
1 cup dried lentils, rinsed
1 bay leaf
1 large tomato, diced
1/2 cup minced fresh parsley
2 to 3 green onions, sliced

Steps:

  • In a small bowl, combine 4 tablespoons oil, lemon juice, vinegar, sugar, mustard, thyme, salt, pepper and garlic; set aside. , In a medium saucepan, bring the water, lentils, bay leaf and remaining oil to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat. Let stand for 30 minutes; drain if necessary. Discard bay leaf. Add the tomato, parsley, onions and dressing; mix gently. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 226 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 129mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 11g fiber), Protein 10g protein.

LEMONY LENTIL SALAD



Lemony Lentil Salad image

Make and share this Lemony Lentil Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lentil

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 cup dried lentils, preferably de Puy, sorted and rinsed
1 bay leaf
2 garlic cloves
2 lemons
2 tablespoons olive oil
1 tablespoon capers
1/4 cup shallots or 1/4 cup red onion
salt
fresh ground black pepper

Steps:

  • Put the lentils in a medium pot and cover with water by 1 inch.
  • Add the bay leaf and garlic and bring to a boil.
  • Cover and lower the heat so the lentils bubble gently.
  • Cook until just tender but not burst, 20-30 minutes, checking occasionally to make sure there is always enough water at the bottom of the pan to keep the lentils from burning.
  • Squeeze the juice from one of the lemons into a large bowl.
  • Peel the other lemon and chop the segments roughly into small pieces, taking care to remove the seeds.
  • Add the segments to the bowl along with the olive oil, capers, and chives.
  • Sprinkle with a little salt and pepper and stir.
  • Drain whatever water remains from the lentils and stir them into the dressing while still hot.
  • Let rest, stirring occasionally to distribute the dressing, until they cool for a few minutes.
  • Taste and adjust the seasoning and serve warm or refrigerate for up to several days.

Nutrition Facts : Calories 241.2, Fat 7.4, SaturatedFat 1, Sodium 67.7, Carbohydrate 32.3, Fiber 15.6, Sugar 1.8, Protein 12.9

LEMONY LENTIL SALAD



Lemony Lentil Salad image

Lentils are a particularly robust source of protein, folate, and iron. Red, orange, and yellow bell peppers provide more vitamin C and carotenoids than green ones; these powerful antioxidants support eye health, boost immunity, and fight heart disease. This nutritious make-ahead salad is perfect for a packable lunch, picnic, or barbecue.

Yield Serves 6

Number Of Ingredients 8

Coarse salt and freshly ground pepper
1 1/2 cups brown or French green lentils
3/4 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons fresh tarragon leaves, finely chopped
2 orange, red, or yellow bell peppers (or a mix), cut into 1/2-inch dice (about 2 cups)
4 scallions, trimmed and thinly sliced (1 cup)

Steps:

  • Bring a medium saucepan of water to a boil; add 1 teaspoon salt. Cook lentils until tender but not at all mushy, 15 to 20 minutes. Drain in a fine sieve, rinse under cold water to stop the cooking, and drain again.
  • Meanwhile, whisk together lemon zest and juice, oil, mustard, and tarragon in a serving bowl. Add lentils, bell peppers, scallions, and 1/2 teaspoon salt (or to taste); season with pepper. Salad can be refrigerated, covered, up to 1 day. Serve chilled or at room temperature.
  • (Per Serving)
  • Calories: 257
  • Saturated Fat: 1g
  • Unsaturated Fat: 7.1g
  • Cholesterol: 0mg
  • Carbohydrates: 36g
  • Protein: 15g
  • Sodium: 34mg
  • Fiber: 7.7g

MEDITERRANEAN LENTIL SALAD WITH LEMON-THYME VINAIGRETTE



Mediterranean Lentil Salad With Lemon-Thyme Vinaigrette image

Provided by Molly O'Neill

Categories     dinner, easy, lunch, salads and dressings, side dish

Time 30m

Yield Four servings

Number Of Ingredients 14

1 cup lentils
5 cups water
1 tomato, cored and chopped
1/2 cup oil-cured black olives, pitted and coarsely chopped
1/2 cup crumbled feta cheese
2 stalks celery, trimmed, peeled and thinly sliced
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh parsley, for garnish
1/4 cup fresh lemon juice
2 large cloves garlic, peeled and minced
2 teaspoons minced fresh thyme leaves
2 tablespoons plus 2 teaspoons olive oil
1/2 teaspoon salt
Freshly ground pepper to taste

Steps:

  • To make the salad, combine the lentils and water in a large saucepan and bring to a boil. Reduce heat and simmer until tender but not mushy, about 20 minutes. Drain, place in a large bowl and let cool. Toss the tomato, olives, feta and celery with the lentils.
  • To make the vinaigrette, whisk together the lemon juice, garlic and thyme in a medium bowl. Slowly whisk in the olive oil. Whisk in the salt and pepper. Toss the vinaigrette with the salad and season to taste. Divide among 4 plates, garnish with chopped parsley and serve.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 15 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 1067 milligrams, Sugar 3 grams

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