Lentil Salad With Dried Lime Recipes

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LENTIL SALAD WITH DRIED LIME



Lentil Salad With Dried Lime image

Provided by John Willoughby

Categories     easy, salads and dressings

Time 50m

Yield 4 servings

Number Of Ingredients 9

1/2 pound (about 1 cup) brown or green lentils, picked over and well rinsed
1 dried lime, pierced in several places with a sharp knife or fork
1 small red onion, diced
10 cherry or grape tomatoes, diced
1/2 cup chopped parsley
1/3 cup olive oil
3 tablespoons lemon juice
Salt
pepper to taste

Steps:

  • Combine lentils, 3 cups water, and lime in a medium saucepan and bring to a rapid boil over high heat. Reduce heat to low and simmer gently until lentils are tender but not mushy, about 30 minutes.
  • Drain lentils, discard lime, and set lentils aside to cool to room temperature.
  • Combine onion, tomatoes and parsley in a medium bowl, add cooled lentils, and mix well. Whisk together oil and lemon juice in a small bowl and stir into lentil mixture. Season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 16 grams, Carbohydrate 42 grams, Fat 19 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 384 milligrams, Sugar 3 grams

LEMONY LENTIL SALAD



Lemony Lentil Salad image

This substantial lentil salad can stand on its own or take a supporting role. It's perfect for a picnic or potluck brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 9

Coarse salt and ground pepper
1 1/2 cups lentils
3/4 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons Dijon mustard
1 teaspoon dried tarragon
2 orange, red, or yellow (or a mix) bell peppers, cut into 1/2-inch dices
4 scallions, thinly sliced

Steps:

  • In a medium saucepan of boiling salted water, cook lentils until crisp-tender, about 15 minutes. Drain, rinse under cold water to stop further cooking, and drain again.
  • Meanwhile, in a medium bowl whisk together lemon zest, lemon juice, oil, mustard, and tarragon. Add drained lentils, bell peppers, and scallions; season well with salt and pepper. Serve at room temperature or chilled.

Nutrition Facts : Calories 357 g, Fat 11 g, Fiber 18 g, Protein 20 g

MEDITERRANEAN LENTIL SALAD



Mediterranean Lentil Salad image

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

1 cup dry brown lentils
1 cup diced carrots
1 cup red onion, diced
2 cloves garlic, minced
1 bay leaf
½ teaspoon dried thyme
2 tablespoons lemon juice
½ cup diced celery
¼ cup chopped parsley
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil

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 TOMATO AND DILL



Lentil Salad with Tomato and Dill image

Categories     Salad     Tomato     Side     Vegetarian     Quick & Easy     Low/No Sugar     Basil     Lentil     Healthy     Vegan     Dill     Simmer     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 10

1 cup dried lentils (preferably small French lentils)
1 large garlic clove, chopped
1 teaspoon salt, or to taste
3/4 lb tomatoes, diced (2 cups)
4 large scallions, thinly sliced (3/4 cup)
1/4 cup chopped fresh dill
1/4 cup thinly sliced fresh basil
3 tablespoons red-wine vinegar, or to taste
1/4 cup extra-virgin olive oil
1/4 teaspoon black pepper

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 AND RICE SALAD



Lentil and Rice Salad image

Categories     Salad     Rice     Tomato     Side     Picnic     Vegetarian     Quick & Easy     Backyard BBQ     Cucumber     Lentil     Summer     Healthy     Vegan     Potluck     Dill     Parsley     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1 1/2 cups water
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 cup long-grain rice
1/4 cup dried lentils, picked over
4 scallions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
1/2 English cucumber, seeded and diced (1 cup)
2 tablespoons fresh lemon juice
1 cup yellow pear or cherry tomatoes, halved

Steps:

  • Bring water, 1 tablespoon oil, and salt to a boil in a 2-quart saucepan, then stir in rice. Return to a boil and cover pan. Reduce heat to low and simmer rice until water is absorbed and rice is tender, about 15 minutes. Fluff rice with a fork and let stand, covered, 5 minutes.
  • While rice is simmering, cook lentils in a saucepan of boiling water until just tender, 15 to 20 minutes. Drain in a sieve.
  • Spread rice and lentils in a shallow baking pan and cool 10 minutes. Transfer to a bowl and toss gently with remaining 2 tablespoons oil, remaining ingredients, and salt and pepper to taste.

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Top Asked Questions

How to cook lentils for lentils salad?
Place them In a medium sized saucepan with 3 cups of water and bring to a boil. Once boiling cover with a lid, reduce the heat and simmer for 20 minutes or until tender, but not mushy. Drain the lentils of any excess water and add them to a serving bowl, letting them cool while you prepare the remainder of the salad.
What are the ingredients in a lentil salad?
Lentil Salad Ingredients: 1 1 cup uncooked lentils (either green, French green or brown lentils), rinsed and picked over 2 1 English cucumber, finely diced 3 1 small red onion, finely diced 4 3/4 cup chopped fresh mint leaves, loosely packed 5 1/2 cup diced and drained sun-dried tomatoes More ...
How do you cook lentils in boiling water?
Add lentils to a medium saucepan with 4 cup of cold water. Bring to a boil, cover, reduce heat and cook for about 15 minutes, until tender. Drain and rinse with cold water to stop the cooking process.
How to cook lentils with pomegranate seeds?
Add pomegranate seeds (arils) when in season, or leave them out. Keep it vegan or add a sprinkle of creamy feta. Cook the lentils. In a saucepan, combine lentils with 3 cups of water and pinch of kosher salt. Bring to a boil. Cover, and lower heat to medium-low.

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