Lentil Salad Food Network Alton Brown Recipes

LENTIL SALAD

Steps:

• Pick over the lentils, rinse, and drain. Place the lentils along with the onion, garlic, bay leaf, salt, and pork into a 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring to a rolling boil. Reduce the heat to low, cover, and simmer until the lentils are tender, 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf, and salt pork. Stir in black pepper and taste for salt. Set aside.
• Combine the vinegar, olive oil, mustard, salt, pepper, parsley, and thyme in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.

LENTIL SALAD (FOOD NETWORK- ALTON BROWN)

Steps:

• Pick over lentils, rinse and drain.
• Place the lentils along with the onion, garlic, bay leaf and salt into a large 6-quart saucepan and cover with water by 2-3 inches.
• Place over high heat and bring just to a rolling boil.
• Reduce the heat to low.
• cover and simmer until the lentils are tender, approximately 25 to 30 minutes.
• Drain any remaining liquid and discard the onion, garlic and bay leaf.
• Stir in black pepper and taste for salt.
• Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl.
• Add the warm lentils and bacon and stir to combine.
• Serve warm or at room temperature.

LENTIL SALAD

Steps:

• Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.
• Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately.
• Note from Alton: Those of you who watched this program on the 17th or 18th will want to disregard one particular suggestion I made regarding lentils: don't feed the left over onions to your dog. It turns out onions are not good for dogs in any shape or form. I'm grateful to the fans who emailed me after the airing for setting me straight on this nutritional peculiarity. As for my own dog's ability to digest onions, well...she's more hog than dog I guess.

HOT MELON SALAD

Steps:

• Heat a large saute pan or wok over high heat. Once the pan is hot, add the olive oil, followed by the onion, and saute for 1 to 2 minutes, moving the pan continually. Add the melon and saute for another 1 to 2 minutes or until the melon starts to take on color. Add the basil, salt, and pepper and continue to cook for another minute. Add the vinegar to the pan and toss to combine. Pour mixture onto a serving platter, sprinkle with the cheese and pine nuts, and serve immediately.

LENTIL SOUP

Steps:

• Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

ALTON BROWN'S LENTIL SOUP

Steps:

• with salt, sweat the onion, carrot, and celery in hot olive oil.
• add the broth, tomatoes, lentils and seasonings.
• bring to a boil.
• reduce heat and cover, cooking about 35-45 minutes.
• blend if desired (I do not blend).