LENTIL SALAD WITH CARROTS, YELLOW TOMATOES, AND BELL PEPPERS
Categories Salad Olive Onion Tomato Low Fat Vegetarian High Fiber Feta Lentil Bell Pepper Carrot Healthy Parsley Simmer Self
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Place lentils, bay leaves, and garlic in a large saucepan. Add water to cover and bring to a boil. Turn heat to medium-low, cover and simmer for 30 to 40 minutes, until lentils are tender. Drain, discarding bay leaves. Transfer to a bowl. Add peppers, carrot, tomato, feta, olives, onion, and parsley. Toss to combine. In a separate bowl, whisk together vinegar, oil, salt, and black pepper. Pour over lentil mixture and toss.
TOMATO AND LENTIL SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
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.
MEDITERRANEAN LENTIL SALAD RECIPE BY TASTY
Here's what you need: olive oil, red wine vinegar, lemon juice, garlic, pepper, salt, yellow bell pepper, chickpeas, cucumber, cherry tomato, lentils, fresh parsley
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 12
Steps:
- In a large mason jar, add the olive oil, red wine vinegar, lemon juice, garlic, pepper, and salt. Stir or swirl to combine.
- Add the bell pepper, chickpeas, cucumber, cherry tomatoes, lentils, and parsley and screw on the lid.
- Store in the refrigerator until ready to eat, up to 5 days
- Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
- Enjoy!
Nutrition Facts : Calories 938 calories, Carbohydrate 86 grams, Fat 56 grams, Fiber 17 grams, Protein 29 grams, Sugar 13 grams
LENTIL SALAD WITH TOMATOES
Provided by Pierre Franey
Categories easy, lunch, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 10 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 854 milligrams, Sugar 5 grams, TransFat 0 grams
CARROT/LENTIL SALAD
I got this recipe in a "swap" with one of my sisters. People usually aren't too familiar with lentils, so they'll at first try only a little. Before long, though, they'll ask to have the bowl passed back down so they can take a "real" helping! We live on a small livestock farm-raising goats, rabbits and chickens-and I've found this salad's an ideal dish to take out to the field. My husband and I have four children, ranging in age from 6 years to 6 months.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA
A delicious salad that works equally well warm or at room temperature.
Provided by Martha Rose Shulman
Categories appetizer
Time 40m
Yield Serves 6 generously
Number Of Ingredients 12
Steps:
- In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
- Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
- Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 5 grams
MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD
A perfect summer salad to share with friends and family over a picnic or for dinner. This whole food lentil salad recipe is super easy to make, plus it's vegan-friendly!
Provided by Pooja Mottl
Categories Salad Beans Lentil Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 479.5 calories, Carbohydrate 37.5 g, Fat 32.2 g, Fiber 12.1 g, Protein 12 g, SaturatedFat 4.5 g, Sodium 673 mg, Sugar 8.9 g
CARROT-AND-LENTIL SALAD
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 55m
Number Of Ingredients 10
Steps:
- Bring lentils, onion, garlic, and 4 cups water to a boil in a saucepan. Reduce heat; simmer until tender, about 20 minutes.
- Meanwhile, whisk together ginger, mustard, and vinegar in a small bowl. Season with salt and pepper. Gradually whisk in oil. Toss together carrots, parsley, and half of dressing in a bowl. Season with salt and pepper.
- Drain lentils; discard onion and garlic. Toss lentils with remaining dressing in another bowl. Transfer to a platter, top with carrot mixture, and serve.
GARDEN LENTIL SALAD
Provided by Marianne Mays
Categories Salad Quick & Easy St. Patrick's Day Lentil Spring Bon Appétit Ireland
Yield Serves 6
Number Of Ingredients 12
Steps:
- Cook lentils in pot of boiling salted water until just tender, about 20 minutes. Drain well. Place in large bowl. Mix in tomatoes, onion, radishes, parsley, olives and capers.
- Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add pepper. Sauté until just tender, about 5 minutes. Using slotted spoon, transfer to bowl with lentil mixture. Pour oil from skillet into measuring cup. Add enough additional oil to measure 1/2 cup. Whisk in lemon juice. Season with salt and pepper. Add dressing to salad; toss to coat. Mix in feta. Transfer salad to serving bowl or platter. Garnish with chopped hard-boiled eggs.
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