Lentil And Tomato Salad Recipes

LENTIL & TOMATO SALAD

Steps:

• Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
• Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings - after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.

TOMATO AND LENTIL SALAD

Steps:

• Combine the lentils, garlic and 4 cups water in a large heavy pot. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature.
• In a mixing bowl, whisk together the lemon juice and olive oil until combined. Add the tomatoes, scallions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated.
• Serve cold or at room temperature. This dish can be made 1 day ahead.

LENTIL SALAD WITH TOMATO AND DILL

Steps:

• Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl.
• Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.

LENTIL SALAD WITH TOMATOES

Steps:

• Combine lentils, onion-clove, carrots, thyme, bay leaf, salt, pepper and water in saucepan. Bring to boil and simmer for 20 minutes or until tender. Don't overcook. Drain.
• Remove and discard the onion, thyme and bay leaf. Drain.
• Transfer lentils to salad bowl and add chopped onions, garlic, vinegar, oil, tomatoes, salt and pepper. Toss well and sprinkle with parsley.

5-MINUTE LENTIL TOMATO SALAD

Steps:

• Rinse and drain lentils. Halve/quarter cherry tomatoes. Slice chives.
• Add all ingredients to a small bowl and toss to combine. Salt to taste, and adjust vinegar if necessary.
• Serve immediately or refrigerate in a covered container to let flavors develop more.

STEWED LENTILS AND TOMATOES

Steps:

• Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
• Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
• Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

VEGAN TOMATO, CUCUMBER, AND LENTIL SALAD

Steps:

• Combine water and lentils in a large pot. Bring to a boil; reduce heat and simmer gently until lentils are tender but not mushy, about 20 minutes. Drain excess liquid and transfer to a large bowl.
• Stir cucumber, tomatoes, red onion, and basil into lentils. Dress with balsamic vinegar.

LENTIL, GARBANZO BEAN AND TOMATO SALAD

Steps:

• Combine 2 1/2 cups water, lentils, diced carrots and bay leaf in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes. Drain; transfer to large bowl. Cool.
• Mix all remaining ingredients into lentils. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)

LENTIL, GARBANZO AND TOMATO SALAD

Steps:

• Combine the water, lentils, carrots and bay leaf in a saucepan and bring to a boil. Reduce heat, cover and simmer for 25 minutes or until the lentils are tender. Drain, transfer to a large bowl and cool.
• When the lentils are cool, stir in the remaining ingredients. Season with salt and pepper.

LENTIL AND TOMATO SALAD

Steps:

• Fry the onion in the olive oil until it is transparent. Chop the tomatoes, removing seeds if you like.
• Add tomatoes to the onions in the pan.
• Drain the lentils and add to the pan.
• Cover the lentil mixture with cold water and bring to the boil.
• Reduce the heat, and simmer gently for 30 minutes or until the lentils are tender.
• Remove from heat.
• Season to taste with salt and freshly-ground black pepper.
• In a bowl mix the parsley and vinegar.
• Stir in the lentil mixture slowly.
• When cool, adjust the seasoning.
• Chill well.
• Drizzle the remaining tablespoon of olive oil over the salad before serving.

LENTIL, TOMATO AND GOAT CHEESE SALAD

Steps:

• Cook lentils in partially covered pot until they are tender but not mushy, 12 to 15 minutes.
• Slice onion into rings about 1/4-inch thick. Prepare stove-top grill, and grill onion, turning once or twice.
• Wash, trim and cut white part from leek; mince white part.
• Wash, trim and chop fennel bulb.
• Heat olive oil in small nonstick skillet, and saute leek and fennel until fennel softens.
• Wash, trim and slice tomatoes into 1/4-inch thick slices, and place in bowl with 1 tablespoon of balsamic vinegar, mixing to coat well.
• Mince garlic.
• When lentils are cooked, drain and rinse. Stir in leek, fennel, garlic and remaining balsamic vinegar. Season with salt and pepper.
• Slice cheese, and heat at 400 degrees in toaster oven for a couple of minutes, until it begins to bubble.
• Wash, dry and chop basil; stir 2 tablespoons into lentils.
• Arrange lentil mixture on serving platter. Top with tomatoes. Place grilled onions in center, place cheese rounds on top of tomatoes, sprinkle with basil.

GREEK LENTIL SALAD WITH FETA AND TOMATOES

Steps:

• Place lentils into a large pot and cover with water. Add salt and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat, and simmer until lentils are tender yet firm to the bite, 30 to 40 minutes. Drain well and allow to cool, about 30 minutes. Remove bay leaf.
• Mix olive oil, lemon juice, parsley, and oregano together in a bowl for the dressing. Season with salt and pepper.
• Combine lentils, tomatoes, and onion in a large bowl. Add dressing and mix until well combined. Add feta cheese and carefully mix to combine.