Lentil And Caper Garden Salad Recipes

GARDEN LENTIL SALAD

Garden Lentil Salad image

Provided by Marianne Mays

Categories Salad Quick & Easy St. Patrick's Day Lentil Spring Bon Appétit Ireland

Yield Serves 6

Number Of Ingredients 12

Ingredients

1 1/4 cups lentils (about 8 ounces)
20 small cherry tomatoes, halved
1 cup chopped red onion
1/2 cup chopped trimmed radishes
1/2 cup chopped fresh parsley
1/3 cup chopped pitted brine-cured black olive (such as Kalamata)
3 tablespoons drained capers
8 tablespoons (about) olive oil
1 yellow bell pepper, chopped
3 tablespoons fresh lemon juice
8 ounces feta cheese, crumbled
Chopped hard-boiled eggs

Steps:

Cook lentils in pot of boiling salted water until just tender, about 20 minutes. Drain well. Place in large bowl. Mix in tomatoes, onion, radishes, parsley, olives and capers.
Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add pepper. Sauté until just tender, about 5 minutes. Using slotted spoon, transfer to bowl with lentil mixture. Pour oil from skillet into measuring cup. Add enough additional oil to measure 1/2 cup. Whisk in lemon juice. Season with salt and pepper. Add dressing to salad; toss to coat. Mix in feta. Transfer salad to serving bowl or platter. Garnish with chopped hard-boiled eggs.

LENTIL SALAD

Lentil Salad image

Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this salad within a few hours of making it.

Provided by Mark Bittman

Time 10m

Number Of Ingredients 9

Ingredients

French green lentils
tomatoes
olives
capers and feta
olive oil
red-wine vinegar
Dijon mustard,
minced shallots
chopped tarragon.

Steps:

Cook some French green lentils.
While they're still warm, combine with tomatoes, olives, capers and feta.
Toss with a vinaigrette made with olive oil, red-wine vinegar, Dijon mustard, minced shallots and chopped tarragon.

CURRIED LENTIL SALAD WITH CAPERS & CURRANTS RECIPE - (4.2/5)

Curried Lentil Salad With Capers & Currants Recipe - (4.2/5) image

Provided by mahto

Number Of Ingredients 24

Ingredients

For the dressing:
2 1/4 cups (1 lb.) Du Puy lentils
1/4 medium red onion, finely diced
1 cup dried currants (you could also use raisins or other dried fruit and chop them up finely)
1/3 cup capers
Fresh herbs, chopped (parsley, cilantro, basil or mint) to taste
1 large carrot, peeled and diced
1 medium bell pepper, seeds and stem removed and diced
1 clove of garlic, peeled
1 bay leaf
1/3 cup cold pressed, extra virgin organic olive oil
1/4 cup apple cider vinegar
1 Tbsp maple syrup
1 Tbsp strong mustard
2 tsps sea salt
2 tsps freshly ground black pepper
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp ground cardamom
1/4 tsp cayenne pepper
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1/4 tsp ground cinnamon

Steps:

1. Rinse the lentils well and pick through them to remove any dirt or bits of rock. Drain them, then put them in a pot with the garlic clove and the bay leaf and cover with 3-4 inches of water. Cover and bring to a boil then turn the heat down and let it simmer for 20-25 minutes. You should start testing the lentils for doneness at around 15 minutes in, just in case, since you don't want to overcook them - mushy lentils are just not as appealing as toothsome ones. 2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine. If you don't have all the spices, don't despair, it will probably still taste good with just some of them - for my money, the cumin and coriander are the most important ones to include. 3. Dice up the onion (very fine) and chop up your veggies and herbs, trying to get the vegetables cut to roughly the same size. If you're using raisins instead of currants, I'd chop them up a bit and you can do the same with the capers if you have large ones. 4. When the lentils are finished, take the pot off the heat, drain it and fill with cold water to stop the lentils from continuing to cook (and getting mushy). After a few minutes, drain the water out and pour the lentils into a serving bowl and toss with the dressing. Add the onions, herbs, veggies, currants and capers (and any other ingredients you've chosen to add) and serve. this tastes even better the next day so you can definitely make it ahead of time and just keep it covered in the fridge. Read more: http://www.care2.com/greenliving/curried-lentil-salad.html#ixzz2q78w2EPp

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