Lentil Bean And Parsley Salad Recipes

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CHEAP AND EASY LENTIL SALAD



Cheap and Easy Lentil Salad image

A cheap and easy lentil salad. Makes a great side salad at dinner or a great lunch at work!

Provided by Kelly

Categories     Salad     Beans     Lentil Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

½ pound French green lentils, rinsed and drained
2 cups water
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (14 ounce) can corn, drained
¼ cup chopped fresh parsley, or to taste
⅓ cup olive oil
⅓ cup balsamic vinaigrette
1 tablespoon white sugar
salt and ground black pepper to taste

Steps:

  • Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
  • Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
  • Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
  • Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 37.1 g, Fat 13 g, Fiber 12.9 g, Protein 11.5 g, SaturatedFat 1.7 g, Sodium 382.6 mg, Sugar 4 g

LENTIL, BEAN & PARSLEY SALAD



Lentil, Bean & Parsley Salad image

Recipe courtesy of William Granger and Cooking Channel. Original recipe: http://www.cookingchanneltv.com/recipes/bill-granger/lentil-bean-and-parsley-salad.html

Provided by Food.com

Categories     Lentil

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

1 cup small blue lentils or 1 cup green lentil
3 cups water
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
2 teaspoons red wine vinegar
1 pinch caster sugar (superfine)
sea salt & freshly ground black pepper
5 1/2 ounces small green beans, tops removed
2 celery ribs, julienned
1 small handful fresh flat leaf parsley

Steps:

  • Put the lentils in a saucepan with the water over medium-high heat, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15 to 20 minutes. Drain the water and reserve the lentils.
  • In a large bowl, whisk together the olive oil, lemon juice, vinegar, sugar, and season with salt and pepper, to taste. Stir in the lentils and leave them out to cool.
  • Meanwhile, blanch the green beans in a saucepan of boiling water until they are bright green and crisply tender. Rinse the beans under cold running water, and then drain well. Add the beans, celery and parsley to the lentils and toss the ingredients gently.

Nutrition Facts : Calories 133.9, Fat 7.1, SaturatedFat 1, Sodium 25, Carbohydrate 13.6, Fiber 5.3, Sugar 2.7, Protein 5.3

LENTIL SALAD WITH BEETS AND BACON



Lentil Salad with Beets and Bacon image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 6-ounce piece slab bacon, rind removed
1 sprig thyme
1 bay leaf
8 black peppercorns
4 cloves garlic, smashed
1/2 cup dried French green lentils
Kosher salt
1 tablespoon dijon mustard
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
1 8-ounce package vacuum-sealed cooked beets, roughly chopped
Freshly ground pepper
2 small heads baby lettuce and/or frisee, torn into large pieces
1 Belgian endive, cut into large pieces
1 small shallot, minced
2 tablespoons chopped fresh parsley
8 to 10 fresh chives, cut into pieces

Steps:

  • Chop about two-thirds of the bacon into 1/4-inch pieces; set aside. Wrap the thyme, bay leaf, peppercorns and garlic in a piece of cheesecloth; tie closed with kitchen twine. Combine the cheesecloth bundle, the remaining slab bacon, the lentils and 1/2 teaspoon salt in a medium saucepan and cover with cold water by about 2 inches. Bring to a boil, then reduce the heat to medium and simmer until the lentils are tender, about 25 minutes. Drain, discarding the cheesecloth bundle and bacon; let cool.
  • Meanwhile, cook the chopped bacon in a medium nonstick skillet over medium heat, stirring occasionally, until golden brown and just crisp, about 10 minutes. Drain on paper towels; set aside.
  • Make the dressing: Whisk the mustard and vinegar in a large bowl. Slowly whisk in the olive oil until emulsified. Toss the beets with about 1 tablespoon of the dressing in a small bowl; season with salt and pepper.
  • Assemble the salad: Add the lettuce, endive, shallot, parsley, chives and the prepared lentils and bacon to the bowl with the dressing; season with 1/4 teaspoon salt and a few grinds of pepper and toss. Top each serving with some beets.

LENTIL, GARBANZO BEAN AND TOMATO SALAD



Lentil, Garbanzo Bean and Tomato Salad image

Categories     Salad     Tomato     Side     Vegetarian     Quick & Easy     High Fiber     Lunch     Chickpea     Lentil     Carrot     Healthy     Vegan     Party     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

2 1/2 cups water
1 cup lentils
2 large carrots, peeled, diced
1 bay leaf
1 15- to 16-ounce can garbanzo beans (chick-peas), rinsed, drained
1/2 basket cherry tomatoes, halved
1 cup chopped fresh parsley
5 green onions, chopped
4 1/2 tablespoons olive oil
2 tablespoons plus 1 teaspoon fresh lemon juice

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.)

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