Lentil Salad With Italian Sausage And Mustard Vinaigrette Recipes

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WARM LENTILS WITH MUSTARD VINAIGRETTE



Warm Lentils with Mustard Vinaigrette image

Provided by Anne Burrell

Categories     side-dish

Time 55m

Yield 3 to 4 servings

Number Of Ingredients 18

1 1/2 cups black lentils
2 bay leaves
2 cloves garlic, smashed
1 stalk celery
1 small bundle fresh thyme
1/2 carrot, peeled
1/2 fennel bulb
1/2 red onion, peeled, root end left on
Kosher salt
Olive oil, for sauteing
1/2 carrot, finely diced
1/2 fennel bulb, finely diced, plus fennel fronds, for garnish
1/2 onion, finely diced
1 clove garlic, smashed
1/2 cup red wine vinegar
3 tablespoons whole-grain mustard
Kosher salt
1 tablespoon chopped fresh parsley

Steps:

  • For the lentils: In a large saucepan, combine the lentils, bay leaves, garlic, celery, thyme, carrot, fennel, red onion and a good amount of salt. Add water to the pan until it covers the ingredients by about 2 inches. Bring the water to a boil over medium heat, and then reduce the heat to a simmer. Cook until the lentils are soft, 20 to 30 minutes. Ladle off 1 cup of the lentil-cooking water and reserve. Remove all the vegetables and aromatics from the lentils and discard. Drain the lentils.
  • For the warm salad: Heat a large saute pan with enough olive oil to coat the pan. Add the diced carrots, fennel and onions and sweat the vegetables about 5 minutes. Add in the garlic and saute 1 minute more. Add in the lentils, red wine vinegar and mustard. Pour in a couple tablespoons of the reserved cooking liquid and cook down for a couple minutes. Season with salt and garnish with chopped parsley and fennel fronds.

LENTIL SALAD WITH ITALIAN SAUSAGE AND MUSTARD VINAIGRETTE



Lentil Salad With Italian Sausage and Mustard Vinaigrette image

Make and share this Lentil Salad With Italian Sausage and Mustard Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 cups green lentils or 1 1/2 cups brown lentils, rinsed and picked over
3/4 lb Italian turkey sausage link, casings removed
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1 cup sliced green onion
1/2 cup chopped Italian parsley
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 garlic cloves, crushed through a press
1/2 teaspoon salt
fresh ground black pepper
red leaf lettuce
4 ripe plum tomatoes, cored and cut into wedges
2 hard-boiled eggs, peeled and halved
8 radishes

Steps:

  • Cook the lentils in boiling water to cover for about 20-25 minutes or until tender; drain, rinse with cool water, drain and set aside.
  • Crumble the sausage into a large nonstick skillet.
  • Cook over medium heat for about 5 minutes or until browned, break up the sausage with a utensil; set aside to cool.
  • In a large bowl, mix together the green and red peppers, celery, green onions, and parsley; add in the cooled lentils and sausage.
  • To make the dressing: whisk together the oil, vinegar, mustard, garlic, salt, and pepper; pour over salad; toss to coat.
  • Line plates with lettuce leaves; spoon salad into the center; garnish with tomato wedges, eggs, and radishes.

Nutrition Facts : Calories 701.8, Fat 38.2, SaturatedFat 7.6, Cholesterol 150.5, Sodium 1160.2, Carbohydrate 55.5, Fiber 25.5, Sugar 8.4, Protein 36.3

CUBAN LENTIL SALAD WITH SPICY VINAIGRETTE



Cuban Lentil Salad with Spicy Vinaigrette image

Provided by Food Network

Categories     main-dish

Yield 6 servings.

Number Of Ingredients 14

6 cups water
1 1/2 tablespoons coarse sea salt
1 1/2 cups lentils, rinsed and picked over
5 tablespoons extra virgin olive oil
4 large cloves garlic, cut into slivers
1/2 teaspoon ground cumin
1/2 ground coriander
1 teaspoon cayenne pepper
1 teaspoon salt
1/4 cup white wine vinegar
4 green onions, white and light green parts only, thinly sliced on the diagonal
1/4 cup finely diced jicama
Sprigs of fresh parsley, for garnish
Lemon wedges, for garnish

Steps:

  • In a large pot, bring the water to a boil and add the salt. Add the lentils, reduce the heat to low, and cook covered for 30 minutes. The lentils should be tender but not mushy. Take care not to overcook them or they can fall apart. While the lentils are cooking, in a medium skillet, heat 1 tablespoon of the olive oil over medium low heat. Add the garlic and cook gently for 5 to 6 minutes, or until softened and just slightly golden. Do not allow to brown. Remove from the heat and add the cumin, coriander, cayenne, and salt. Stir in the vinegar and then transfer the mixture to a large serving bowl. Drain the lentils in a colander, and immediately transfer them to the bowl. Toss together until the lentils are evenly coated with the dressing, then drizzle the remaining 4 tablespoons of olive oil over the top and toss again just to mix. Cool to room temperature, stir in the scallions and jicama, and serve immediately, or refrigerate for 1 or 2 hours, to allow the flavors to marry. Garnish with sprigs of parsley and lemon wedges.

ITALIAN LENTIL SALAD



Italian Lentil Salad image

Provided by Giada De Laurentiis

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound green lentils (recommended: Sabarot)
2 scallions, chopped
1 cup halved seedless green grapes
1 cup halved seedless red grapes
1 cucumber, peeled, seeded and diced
1 red bell pepper, seeded and diced
1/2 cup coarsely chopped skinned and toasted hazelnuts
2 teaspoons lemon zest (from about 2 lemons)
1/3 cup fresh lemon juice (from 1 to 2 lemons)
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the Salad:
  • Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
  • For the Vinaigrette:
  • Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
  • Pour the vinaigrette over the salad and toss well.

Nutrition Facts : Calories 480, Fat 20 grams, SaturatedFat 2 grams, Sodium 173 milligrams, Carbohydrate 61 grams, Fiber 14.5 grams, Protein 19 grams, Sugar 11 grams

WARM LENTIL SALAD WITH SAUSAGE



Warm Lentil Salad with Sausage image

Categories     Salad     Sauté     Quick & Easy     Sausage     Celery     Lentil     Carrot     Parsley     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 15

2 cups French green lentils (13 oz), picked over and rinsed
6 cups water
1 California bay leaf or 2 Turkish
1 teaspoon salt
1 medium onion, finely chopped (1 cup)
2 carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 tablespoon finely chopped garlic
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup red-wine vinegar
1 tablespoon Dijon mustard
3/4 lb smoked kielbasa or other smoked sausage (not low-fat), cut crosswise into 1/4-inch-thick slices
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

  • Bring lentils, water, and bay leaf to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and simmer, covered, until almost tender, about 15 minutes. Stir in 1/2 teaspoon salt, then simmer lentils, covered, until tender but not falling apart, 3 to 5 minutes.
  • While lentils simmer, cook onion, carrots, celery, garlic, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until vegetables are just softened, 7 to 9 minutes.
  • Make vinaigrette by whisking together vinegar, mustard, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Add remaining 1/2 cup oil in a slow stream, whisking until blended well.
  • Drain lentils in a colander, discarding bay leaf, and return to saucepan along with vegetable mixture and vinaigrette. Cook over low heat, stirring, until heated through. Keep warm, covered.
  • Brown kielbasa in cleaned and dried 12-inch heavy skillet (in 2 batches if necessary), turning over once, about 2 minutes per batch. Stir kielbasa and parsley into lentils.

FRENCH GREEN LENTIL SALAD WITH MUSTARD VINAIGRETTE



French Green Lentil Salad With Mustard Vinaigrette image

Number Of Ingredients 16

FOR THE DRESSING:
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon style mustard
1/2 teaspoon minced garlic
FOR THE LENTILS:
1 sprig fresh Italian parsley
1 clove garlic, crushed
1 bay leaf
1 stick cinnamon
1 teaspoon kosher salt
2 cups French green lentils, sorted and rinsed
1/2 cup minced red onion
kosher salt
freshly ground black pepper
1/4 cup finely chopped fresh Italian parsley

Steps:

  • TO MAKE THE DRESSING: In a large bowl whisk together the dressing ingredients.TO PREPARE THE LENTILS: In a large saucepan combine 2 quarts water with the parsley, garlic, bay leaf, cinnamon stick, and salt. Bring the water to a boil over high heat. Stir in the lentils and cook, uncovered, in gently boiling water until tender, 15 to 30 minutes. Drain the lentils. Pick out the seasonings and discard.Whisk the dressing again. Add the cooked lentils and red onion. Fold to combine. Season with salt and pepper. Just before serving, sprinkle with the parsley. Serve warm or at room temperature.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

LENTIL SALAD WITH MUSTARD VINAIGRETTE



Lentil Salad With Mustard Vinaigrette image

Delicious, summer salad that is good on its own, served over mixed greens or with rice. Vary it according to your pantry/desires.

Provided by Papagayita

Categories     Lentil

Time 30m

Yield 8 , 6-8 serving(s)

Number Of Ingredients 17

2 cups french green lentils, rinsed
4 cups water (or stock)
1 veggie bouillon cube
1 bay leaf
2 carrots, cut into 1/4-inch dice
1 celery, cut into 1/4-inch dice
1 beet, cooked & finely diced (optional)
1/2 onion, finely diced
2 green onions, chopped
2 garlic cloves, minced
1/2 cup raisins (optional)
2 -4 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon mustard seeds (optional)
1 sprig fresh thyme
1/2 teaspoon garlic powder

Steps:

  • Place lentils, water, veggie bouillon, onion, garlic cloves, thyme, and bay leaf in a pot and bring to a boil. Lower heat and simmer for 20 minutes or until lentils are almost tender. Drain excess water (some is ok) & discard thyme sprig.
  • Make vinaigrette by combining oil, vinegar, mustard, salt pepper, mustard seeds, and garlic powder. Taste and adjust seasonings-add red pepper flakes or parsley to taste.
  • Mix diced carrots, beet, celery, raisins and vinaigrette into lentils. Add salt & pepper to taste.
  • Garnish with green onions, optional fresh parsley, basil, mint, thyme or cilantro.

Nutrition Facts : Calories 288.5, Fat 5.5, SaturatedFat 0.8, Cholesterol 0.1, Sodium 188.6, Carbohydrate 42.8, Fiber 20.7, Sugar 3, Protein 17.4

ITALIAN LENTIL SALAD



Italian Lentil Salad image

This salad functions as a perfect lunch or side dish for dinner. The Italian flavors mix beautifully in your mouth.

Provided by schmerna

Categories     Salad     Beans     Lentil Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

4 cups water
1 ½ cups dried lentils, rinsed
4 ounces fresh mozzarella cheese, sliced
4 ounces thinly sliced prosciutto
1 bunch fresh basil, leaves stripped from stems
¼ cup balsamic vinaigrette dressing, or as needed

Steps:

  • Bring water to a boil in a saucepan; add lentils. Cover and simmer until lentils are tender, about 35 minutes. Drain and and cool to room temperature.
  • Divide lentils among 4 salad plates; layer with mozzarella cheese slices, prosciutto, and fresh basil. Drizzle balsamic vinaigrette over each salad.

Nutrition Facts : Calories 435.4 calories, Carbohydrate 39.1 g, Cholesterol 43.1 mg, Fat 18.8 g, Fiber 14.6 g, Protein 29.3 g, SaturatedFat 7 g, Sodium 910.7 mg, Sugar 4.1 g

MEDITERRANEAN LENTIL SALAD WITH LEMON-THYME VINAIGRETTE



Mediterranean Lentil Salad With Lemon-Thyme Vinaigrette image

Provided by Molly O'Neill

Categories     dinner, easy, lunch, salads and dressings, side dish

Time 30m

Yield Four servings

Number Of Ingredients 14

1 cup lentils
5 cups water
1 tomato, cored and chopped
1/2 cup oil-cured black olives, pitted and coarsely chopped
1/2 cup crumbled feta cheese
2 stalks celery, trimmed, peeled and thinly sliced
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh parsley, for garnish
1/4 cup fresh lemon juice
2 large cloves garlic, peeled and minced
2 teaspoons minced fresh thyme leaves
2 tablespoons plus 2 teaspoons olive oil
1/2 teaspoon salt
Freshly ground pepper to taste

Steps:

  • To make the salad, combine the lentils and water in a large saucepan and bring to a boil. Reduce heat and simmer until tender but not mushy, about 20 minutes. Drain, place in a large bowl and let cool. Toss the tomato, olives, feta and celery with the lentils.
  • To make the vinaigrette, whisk together the lemon juice, garlic and thyme in a medium bowl. Slowly whisk in the olive oil. Whisk in the salt and pepper. Toss the vinaigrette with the salad and season to taste. Divide among 4 plates, garnish with chopped parsley and serve.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 15 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 1067 milligrams, Sugar 3 grams

LENTIL SALAD WITH BALSAMIC VINAIGRETTE



Lentil Salad with Balsamic Vinaigrette image

Categories     Salad     Onion     Low Fat     Quick & Easy     Lentil     Spring     Vegan     Parsley     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1 1-inch-thick slice red onion plus 1 cup chopped red onion
3 fresh parsley sprigs plus 1/2 cup chopped fresh parsley
2 garlic cloves, minced
1 cup dried brown lentils
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
8 radicchio leaves

Steps:

  • Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley.
  • Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).
  • Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates. Serve warm or at room temperature.

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