LEMONY LENTIL SALAD
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
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
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
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
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
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
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
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
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
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
Provided by Molly O'Neill
Categories dinner, easy, lunch, salads and dressings, side dish
Time 30m
Yield Four servings
Number Of Ingredients 14
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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LEMONY LENTIL SALAD - HAPPY HEALTHY MAMA
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Reviews 16Category Main MealCuisine AmericanTotal Time 35 mins
- Put the lentils in a medium pot and cover them with water by one inch. Add the bay leaf and garlic and bring to a boil. Reduce the heat and cover the pot and allow the lentils to simmer gently. Cook until they are just tender, about 20-30 minutes (mine were ready in 20). During the cooking time, check occasionally to ensure there is enough water to prevent the lentils from burning.
- Meanwhile, squeeze the juice from one lemon into a large bowl. Peel the other lemon and chop the segments roughly into small pieces, making sure to discard the seeds. Add the segments to the bowl along with the olive oil, capers, and shallots.
- If there is any water left in the lentil pot, drain it. Stir the lentils into the dressing while they are still hot. Allow them to cool for a few minutes, stirring occasionally during that time. Taste and add salt and freshly ground black pepper to your liking.
- This salad is best served warm, so if you are making it ahead of time, make sure to warm it back up before serving. It will keep in the refrigerator for several days.
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