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.
LENTIL-AND-MINT SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place lentils in a medium saucepan and cover with tepid water. Set aside to soak for 30 minutes. Drain the lentils and return them to the saucepan. Add the yellow onion, thyme, garlic and bay leaf. Cover the lentils by 2 inches with cold water and place over high heat. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
- Remove the lentils from the heat. Discard the onion, thyme, garlic and bay leaf and drain the lentils. Place them in a large bowl. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils. Add the red onion and bell pepper and toss. Stir in the mint just before serving. Serve warm or cold with roasted lamb, beef or poultry.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 281 milligrams, Sugar 3 grams
MINTY ORZO LENTIL AND FETA SALAD
This is a wonderful summer salad. I have been asked to make it for every party I am invited to!
Provided by KAGRECO
Categories Salad Pasta Salad Greek Pasta Salad Recipes
Time 2h50m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
- Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
- Combine the remaining olive oil, vinegar, and garlic in a small bowl.
- Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 374 calories, Carbohydrate 38.2 g, Cholesterol 25 mg, Fat 19 g, Fiber 6.8 g, Protein 13.3 g, SaturatedFat 6 g, Sodium 455.9 mg, Sugar 3.2 g
CHICKEN SALAD WITH LENTILS, PEAS AND MINT
Steps:
- Bring 3 cups water and lentils to boil in heavy medium saucepan. Reduce heat to medium-low, cover and simmer until lentils are tender, but still retain shape, about 20 minutes. Drain well. Transfer lentils to large bowl. Mix in 1 tablespoon lemon juice and 1 tablespoon oil. Cover and refrigerate.
- Rub chicken breasts on both sides with curry powder. Season with salt and pepper. Heat 1 teaspoon olive oil in heavy large skillet over medium-high heat. Add chicken breasts to skillet and cook until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plate and refrigerate until well chilled.
- Add chicken broth to same skillet and bring to boil. Add cauliflower and peas and cook over high heat until vegetables are crisp-tender and most of liquid has evaporated, about 5 minutes. Add mixture to lentils.
- Cut chicken into 1/2-inch cubes and add to lentils along with any accumulated juices. Mix in diced tomatoes, diced cucumber, sliced green onions, sour cream and chopped fresh mint. Season salad to taste with salt and pepper. cover and refrigerate until well chilled, about 2 hours. (Salad can be prepared 1 day ahead. Keep refrigerated.
- Toss watercress with remaining 2 tablespoons lemon juice and 2 tablespoons oil. Season to taste with salt and pepper. Mix pear into chicken salad. Mound chicken salad in center of 4 plates. Surround with watercress. Garnish salad with tomato wedges and mint sprigs and serve.
MEDITERRANEAN LENTIL SALAD
This is a delicious lentil salad, that keeps very well in the refrigerator.
Provided by Candice
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 16.2 g, Fat 7.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 452.8 mg, Sugar 3 g
LENTIL SALAD WITH GOAT CHEESE AND MINT
Make and share this Lentil Salad With Goat Cheese and Mint recipe from Food.com.
Provided by amid9603
Categories Lentil
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Vinaigrette: Whisk everything but the oil together in a small bowl. Slowly pour the oil in, and whisk constantly until emulsified.
- Salad: Rinse lentils and place in a large saucepan with the water and bay leaf and bring to a boil, then lower the heat and simmer until tender, about 20 minutes.
- While the lentils are cooking, bring a small pot of water to a boil. Drop in the onions for 20 seconds and drain, then toss with 1 tablespoon of Champagne vinegar.
- Drain, then toss the warm lentils in a large bowl with the vegetables and vinaigrette. Set aside and allow to marinate for 30 minutes, stirring occasionally as the salad cools.
- Add mint and season with salt, pepper, and a splash of Champagne vinegar, to taste. Remove the bay leaf.
- Crumble the goat cheese over the salad and serve.
Nutrition Facts : Calories 421.2, Fat 14.5, SaturatedFat 2, Sodium 621.1, Carbohydrate 53.4, Fiber 25.7, Sugar 3.2, Protein 21
RADISH, LENTIL & MINT SALAD
A combination of sweet, sour and nutty ingredients enhance the different varieties of beautiful radish in this recipe
Provided by Miriam Nice
Categories Buffet, Dinner, Lunch, Side dish, Supper, Vegetable
Time 45m
Number Of Ingredients 9
Steps:
- Toast the walnut pieces in a large frying pan over a medium heat until fragrant and just starting to char at the edges. Tip into a bowl and set aside.
- In the same pan, turn the heat down to low and add 1 tbsp olive oil. Add the onion, fry gently for around 10 mins until soft, then take the pan off the heat. Add the black treacle, Sherry vinegar and the rest of the olive oil, then mix and leave to cool. Add the chopped mint to the pan, and season well.
- In a large bowl, mix together the lentils, cucumber and half the radishes, then pour over the cooled onion and mint dressing. Toss everything together and pile onto a serving dish. Scatter over the walnut pieces and the rest of the mint and radishes, then serve.
Nutrition Facts : Calories 244 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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- Cover the lentils with 2 inches of cold water and cook until tender. Drain and put into a bowl. Toss immediately with the oil, vinegar, and salt and pepper to taste.
- Dice the cucumber and add to the bowl with the lentils. No need to peel an English or Persian cucumber because the skin is thin. If you use a regular cucumber, you'll need to peel it.
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