Lentil Salad With Fresh Favas Recipes
LENTIL SALAD WITH FRESH FAVAS
According to Jo Robinson, a food and nutrition writer whose informative new book, Eating on the Wild Side," cites a federal survey of phytonutrient content of common fruits and vegetables, lentils have the most antioxidant activity of all legumes, with black beans a close second.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the lentils, whole crushed garlic cloves, onion half and bay leaf in a large, heavy saucepan and cover by 1 inch with water. Bring to a boil, add salt to taste, reduce the heat, cover and simmer until lentils are tender but still firm, about 30 minutes. Remove from the heat, remove the lid and allow the lentils to cool for 30 minutes. Remove and discard the onion. Remove the garlic cloves and squeeze the cooked garlic out of the skins and back into the lentils. Drain off any liquid remaining in the pot.
- Transfer the lentils to a large bowl. Whisk together the lemon juice, vinegar, salt to taste, cumin, chili powder or Aleppo pepper, freshly ground pepper and olive oil. Toss with the lentils. Add the remaining ingredients and toss together. Let marinate in the refrigerator for at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 9 grams, Carbohydrate 50 grams, Fat 12 grams, Fiber 12 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 587 milligrams, Sugar 9 grams
RED LENTIL SALAD WITH FRESH HERBS
Tired of lettuce salads? Enjoy this light, fresh salad, inspired by classic tabbouleh flavors. Cook and drain red lentils, then add fresh herbs, scallions, and Roma tomatoes. Toss with a light dressing of extra-virgin olive oil and lemon juice, garnish with scallion greens, and enjoy for lunch or dinner.
Provided by Bibi
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
- Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
- Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
- Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 19.3 g, Fat 7.8 g, Fiber 5.2 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 113.6 mg, Sugar 2.2 g
LENTIL SALAD WITH FAVA BEANS AND FETA
Nutty lentils and fava beans, fresh mint and tangy vegetarian feta all brought together by a delicious vinaigrette with a hint of sweetness. This is a delicious salad you will come back to time and again!
Provided by Julia Frey of The Veg Connection
Categories Lunch
Time 45m
Number Of Ingredients 15
Steps:
- Cook lentils in 3 cups of water and bring to a boil. Lower the heat to a simmer, add salt and cook for 25-30 minutes. Lentils should still be quite firm to the bite for this salad. Meanwhile shell fava beans and steam them for 5-7 minutes. Cool slightly and peel the outer skin off.
- In a jam jar combine honey, red wine vinegar, olive oil and minced mint, thyme and garlic. Add salt and pepper, put a lid on and shake until the mixture is emulsified, then add sliced red onions and set aside. This step with allow onions to marinate slightly and lose their bitterness.
- Drain cooked lentils, add fava beans and vinaigrette and toss lightly with honey vinaigrette while lentils are still hot. That would help them absorb more flavour. Cool in the fridge.
- Before serving combine with spinach, feta and mint leaves. Serve cold.
Nutrition Facts : Calories 202 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 11 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 291 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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