Lentil Salad With Frankfurters Recipes

FRENCH LENTIL SALAD

Steps:

• Bring a medium-sized pot of salted water to a boil. Add the lentils and cook on high for 25 minutes or until lentils are tender but not falling apart.
• While the lentils are boiling, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-line plate to drain.
• When the lentils have about a minute or two to go, add the green beans. Drain in a sieve or colander and cool under cold tap water. Drain well then transfer to a large bowl. Add the radishes and olives.
• Whisk dressing ingredients together in a bowl. Pour over lentils and vegetables as needed and stir. (You may not need all the dressing as you don't want it soggy.)
• TO SERVE: Place frisee lettuce in a large serving bowl. Top with lentil mixture and gently toss to combine. Serve immediately.

FRENCH LENTIL SALAD

Steps:

• In a medium saucepan, heat 1 tablespoon oil over medium. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
• In a medium bowl, whisk together remaining oil, lemon juice, and red-pepper flakes. Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine. Lentil salad can be stored in an airtight container in the refrigerator up to 3 days.

LENTIL SALAD

Steps:

• Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
• Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
• Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
• Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.

FRENCH LENTIL SALAD

Steps:

• Cook 1 cup French lentils in salted simmering water until tender, about 25 minutes, adding 1/2 pound chopped haricots verts during the last minute of cooking; drain and let cool. Whisk 3 tablespoons white wine vinegar and 1 tablespoon each minced shallot, Dijon mustard and chopped thyme in a large bowl; whisk in 1/3 cup olive oil. Add the lentils, haricots verts, 8 sliced radishes, 3 slices thick-cut bacon (chopped and cooked), 2 cups torn frisee and 1/2 cup pitted nicoise olives. Season with salt and pepper and toss.

MEDITERRANEAN LENTIL SALAD

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.

LENTIL SALAD WITH FRANKFURTERS

Steps:

• Put water in a large saucepan. Wash lentils in a colander and add to pan. Then add carrots, celery, bay leaf and pinch of salt, and simmer, covered, 30 minutes.
• When lentils are cooked, drain the vegetables and put in a bowl. Remove bay leaf. Saute frankfurters in 1 tablespoon oil 1 minute. Add frankfurters to lentils, along with onion and garlic.
• Put mustard, vinegar and remaining 1 cup oil in a bowl. Mix with a fork or whisk. Add parsley, salt and pepper to taste. Pour this dressing over lentils and mix. Serve lukewarm or cold.

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.

LENTIL & TUNA SALAD

Steps:

• Whisk the vinegar, mustard and garlic together in a small bowl. Slowly drizzle in the oil, whisking as you go, until emulsified, then season to taste.
• Add the lentils, tuna, tomatoes, peppers and herbs to a large bowl and toss together. Pour over the dressing and toss again. Divide between four bowls and garnish with the remaining chives.

LENTIL SOUP WITH FRANKFURTERS

Steps:

• Wash the lentils thoroughly.
• In a 2 1/2-quart saucepan bring 6 cups of water to a boil.
• Add the lentils, bacon, leek or green onion, carrot and celery.
• Simmer, partially covered, for 30 to 40 minutes.
• Meanwhile in a frypan, saute chopped onion in vegetable oil until soft.
• Sprinkle flour over onion, and stir.
• Lower heat, stir constantly, and cook until the flour turns a light brown.
• DO NOT burn flour.
• Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended.
• Beat in vinegar.
• Add contents of frypan to lentil pan and stir together.
• Cover and simmer for 30 minutes or until lentils are soft.
• Add the frankfurters and catsup.
• Cook to heat frankfurters through.
• Season with salt and pepper and serve hot.

GERMAN LENTIL SOUP WITH FRANKFURTERS

Steps:

• Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes.
• Add water, lentils, bay leaf, salt, and pepper.
• Bring to a boil.
• Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender.
• Add frankfurters and cook another 10 minutes.
• Remove from heat and stir in vinegar.
• Remove and discard bay leaf.