Lentil And Celery Salad Recipes

WALDORF LENTIL SALAD

Steps:

• In a small saucepan, bring lentils and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until lentils are tender. Meanwhile, in a small bowl, whisk the mayonnaise, lemon juice, sugar, salt, allspice, cloves and pepper until blended. Stir in apple and celery., Drain and rinse lentils in cold water. Gently stir into apple mixture. Cover and refrigerate for at least 1 hour. Serve on lettuce leaves; sprinkle with walnuts.

FRENCH LENTIL SALAD

Steps:

• In a medium saucepan, heat 1 tablespoon oil over medium. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
• In a medium bowl, whisk together remaining oil, lemon juice, and red-pepper flakes. Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine. Lentil salad can be stored in an airtight container in the refrigerator up to 3 days.

MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
• Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
• Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
• Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.

MEDITERRANEAN LENTIL SALAD

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.

GINGERED LENTIL AND CELERY SALAD

Steps:

• Bring a pot of water to a boil. Peel the carrot and cut it lengthwise into 8 strips that are 1/8-inch thick and about 5 inches long. (If it is hard to get strips that long, shorter ones can be used.) Plunge the strips into boiling water for 1 minute, cool immediately under cold water, pat dry and set aside. Put the tomatoes in a fine sieve over a bowl and push them with the back of a spoon to press out excess liquid; set tomatoes aside.
• Put the lentils and the white onion in 2 quarts of cold water over medium heat and cook gently for 45 minutes. Drain, remove the onion and let the lentils cool. When cool, put lentils in a mixing bowl with the celery, red onion, ginger, lemon juice, soy and olive oil. Mix, adjust seasoning with salt and pepper, and chill.
• Put the cucumber, vinegar and mustard in a blender; season lightly with additional salt and pepper, and puree. Set aside.
• Line the inside of a round cookie cutter 2 1/2 to 3 inches in diameter with a carrot strip. Put the cookie cutter on a serving dish and use it as a mold. Spoon in the lentils and pat firmly. Gently smooth the tomatoes on top in a thin layer. Repeat with the remaining carrot strips and lentils, placing 2 rounds on each of 4 serving plates. Spoon the cucumber vinaigrette around the cakes, garnish with sprouts and parsley, and serve.

LENTIL, CELERY AND GINGER SALAD WITH CUCUMBER VINAIGRETTE

Steps:

• Bring large saucepan of water to a boil. Add lentils and onion. Reduce heat and simmer until lentils are tender, about 45 minutes.
• Meanwhile, bring medium pot of lightly salted water to a boil. Add carrot strips and cook 1 minute. Remove with slotted spoon and plunge into cold water. Drain and pat dry. In fine sieve over medium bowl, drain tomatoes; set aside.
• Drain lentils and cool. Discard onion. Transfer lentils to medium bowl and add celery, red onion, ginger, lemon juice, soy sauce, and salt and pepper to taste. Mix well and set aside.
• In food processor, combine cucumber, vinegar, dill, mustard, and salt to taste. Process until mixture is smooth.
• Spoon lentils into mound in center of serving plates. Top each with tomatoes and carrots. Drizzle with cucumber dressing and garnish with sprouts.

CARROT/LENTIL SALAD

Steps:

• In a Dutch oven, combine lentils, carrots, garlic and bay leaf. Cover with 1 in. of water. Bring to a boil, then simmer 15-20 minutes or until lentils are tender. Remove bay leaf; drain and cool. Meanwhile, combine all ingredients for dressing. Pour over lentil mixture. Cover and refrigerate several hours.

LENTIL SOUP, DATE BALLS, CELERY SALAD

Steps:

• Mix all the ingredients together in a small bowl. Set aside
• Put the tomato paste and 7 quarts (6.6 kilograms) cold water in a large nonreactive stockpot over high heat. Whisk occasionally as the water comes to a boil, then reduce the heat to maintain a gentle boil and cook for about 1 hour, or until it has reduced by about one-quarter. (Remove from the heat if the onions aren't ready.)
• Meanwhile, rinse the cilantro and parsley well and set aside. Cut the onions into large chunks. Put the chunks in a food processor and pulse until they are becoming a mush. Add as much of the herbs as fit into the food processor. Pulse the machine, adding small amounts of cold water if necessary to allow the blade to spin. As the herbs decrease in volume, add the remaining herbs and the celery leaves and continue to pulse. Stop from time to time to scrape the sides with a rubber spatula and mix the herbs to redistribute them. Run the machine for up to 10 minutes, until the mixture is almost liquefied.
• Transfer the mixture to a large saucepan and stir in the spice mix.
• Add the remaining 5 cups (1.2 kilograms) cold water to the onions and bring to a gentle boil over high heat, then reduce the heat and boil gently for about 1 hour or until the liquid is reduced by half.
• Stir the onion mixture into the stockpot, return to a simmer, and cook for 1 1/2 to 2 hours, skimming any impurities that rise to the top, until the soup has reduced by about one-third to just over 4 quarts (4 kilograms).
• Cut a lengthwise slit down one side of each date, open it as you would a book, and remove the pit. Cut the dates lengthwise in half, then cut each half lengthwise into 4 strips. Using your fingertips, shape each strip into a rough ball. If you keep the skin side facing out, the ball will be less sticky and will hold together better.
• Pour a shallow pool of olive oil into a small bowl. Rub a little of the oil on the center of one palm, put a date ball on it, and use the index finger of your other hand to roll the date into a smooth ball. Put the ball in the bowl of oil, and repeat with the rest of the dates, adding more oil to the bowl as needed to keep the date balls covered. Set aside.
• Put the lentils in a saucepan, add 6 cups (1.4 kilograms) cold water, and bring to a simmer over medium heat. Cook the lentils for 10 to 12 minutes, stirring them from time to time.
• Meanwhile, fill a large bowl with cold water. Taste a lentil. When they have started to soften but are still firm in the center, drain them in a fine-mesh strainer, rinse them with cold water, and submerge them in the bowl of cold water until ready to use.
• Remove the tough outer celery stalks and reserve them for another use. Pinch off the leaves from the inner stalks and place the leaves in a bowl of ice water. Cut the stalks into 1/8-inch dice; you need 1 cup (120 grams). Put the diced celery in a small bowl, toss with the olive oil and parsley, and season to taste with salt and pepper.
• Once the soup has reduced, add the lentils; keep warm over low heat.
• Whisk together the flour, water, and yeast in a small bowl and let sit at room temperature until foamy and bubbling, about 10 minutes.
• Whisking constantly, add the flour mixture to the soup, then stir with a flat-bottomed wooden spoon, scraping the bottom of the pot, as you bring the soup to a simmer over medium heat. (High heat could cause the flour to stick to the bottom of the pot.) Simmer the soup gently, stirring often, for 10 minutes. Season to taste with salt, remove the soup from the heat, and stir in the lemon juice.
• Drain and dry the celery leaves. Using 2 soupspoons, form the celery salad into a quenelle or football shape and place toward the rim of each soup bowl. Stack about 8 date balls alongside each quenelle. (If you end up with extra date balls, keep them in the refrigerator and add them to salads.)
• Carefully ladle the soup around the garnishes so that a bit of the celery salad and the date balls remain visible. Drizzle some of the olive oil that remains in the bowl of celery salad over the soup and garnish with the celery leaves.

LENTIL-FETA SALAD

Steps:

• Bring a medium saucepan of water to a boil. Add lentils, garlic, and bay leaf. Simmer for 20 minutes, or until lentils are tender. Drain, and rinse lentils under cold water. Discard garlic and bay leaf. In a large bowl combine lentils, celery, onion, pepper, parsley, and rosemary.
• In a small bowl, whisk together lemon juice and olive oil. Drizzle over lentil mixture, add feta, and stir gently to incorporate. Season with salt and pepper. Serve on a bed of baby lettuce, and garnish with cucumber slices.

LENTIL AND CELERY ROOT SALAD

Steps:

• Cook celery root in pot of boiling salted water until tender, about 45 minutes. Drain, cool and peel. Cut enough of root into 1/4-inch cubes to yield 1 1/2 cups.
• Cook lentils in pot of boiling salted water until just tender but still firm to bite, about 20 minutes. Drain; cool.
• Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in small bowl. Season with salt and pepper; add cheese.
• Mix celery root, lentils and dressing in bowl. (Can be made 4 hours ahead. Let stand at room temperature. Toss occasionally.)

MEDITERRANEAN LENTIL SALAD WITH LEMON-THYME VINAIGRETTE

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.