LENTIL SALAD WITH GRAPES AND FETA
Reader Julie Sun from New York City takes lentils beyond the soup bowl with this healthy dish, which is perfect to pack for lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- In a small saucepan, bring water to a boil. Add lentils, reduce to a simmer, and cover; cook until lentils are tender, about 30 minutes. Drain and rinse under cool water. Meanwhile, in a large bowl, whisk together red-wine vinegar, lemon juice, and honey. Whisk in olive oil. Stir in lentils, walnuts, grapes, celery, and thyme. Add feta. Season to taste with salt and pepper.
Nutrition Facts : Calories 297 g, Fat 18 g, Fiber 9 g, Protein 10 g, SaturatedFat 4 g
LENTIL SALAD WITH MINT AND FETA
Categories Salad Vegetarian High Fiber Feta Mint Lentil Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place lentils in heavy large saucepan. Cover lentils with 4 inches of water. Season water with salt. Boil until lentils are just tender, about 25 minutes. Drain. Cool slightly.
- Combine oil, vinegar, mint and garlic in large bowl. Add warm lentils; toss well. Refrigerate until well chilled. (Lentils can be prepared 1 day ahead.)
- Add tomatoes, bell pepper and green onions to lentils. Season to taste with salt and pepper. Divide salad among plates. Sprinkle feta over lentils.
LENTIL-AND-MINT SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place lentils in a medium saucepan and cover with tepid water. Set aside to soak for 30 minutes. Drain the lentils and return them to the saucepan. Add the yellow onion, thyme, garlic and bay leaf. Cover the lentils by 2 inches with cold water and place over high heat. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
- Remove the lentils from the heat. Discard the onion, thyme, garlic and bay leaf and drain the lentils. Place them in a large bowl. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils. Add the red onion and bell pepper and toss. Stir in the mint just before serving. Serve warm or cold with roasted lamb, beef or poultry.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 281 milligrams, Sugar 3 grams
LENTIL FETA SALAD
Make and share this Lentil Feta Salad recipe from Food.com.
Provided by Katzen
Categories Lentil
Time 35m
Yield 6 Sides, 6 serving(s)
Number Of Ingredients 13
Steps:
- In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside.
- Bring large pot of salted water to boil. Add lentils and garlic; reduce heat and simmer, uncovered, until tender, about 20 minutes. Drain and rinse in cold water; drain again. Discard garlic.
- In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.).
- Stir in almonds and all but 1/4 cup (50 mL) of the feta; sprinkle with remaining feta.
Nutrition Facts : Calories 326.5, Fat 19.4, SaturatedFat 4.6, Cholesterol 16.7, Sodium 350.4, Carbohydrate 26.1, Fiber 11.8, Sugar 3.7, Protein 14
LENTIL SALAD WITH FETA CHEESE
Make and share this Lentil Salad With Feta Cheese recipe from Food.com.
Provided by Mizzy
Categories Lentil
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- cook lentils according to directions on bag, until tender (but not mushy).
- remove from heat and let cool at room temperature.
- Chop up all the vegetables, and crumble the feta.
- Combine all the salad ingredients together.
- In a small bowl prepare dressing by whisking all the ingredients together.
- Pour dressing over salad, mix well and chill for a couple of hours before serving.
Nutrition Facts : Calories 484.1, Fat 20.9, SaturatedFat 7.5, Cholesterol 33.7, Sodium 1022.1, Carbohydrate 48.9, Fiber 23.6, Sugar 3.9, Protein 25.2
GREEK LENTIL SALAD WITH FETA AND TOMATOES
I love this Greek-inspired lentil salad with feta and tomatoes. You can certainly add other vegetables as well. It keeps well in the fridge and leftovers are great for lunch.
Provided by barbara
Categories Salad
Time 1h20m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 40.1 g, Cholesterol 25.3 mg, Fat 14.5 g, Fiber 10 g, Protein 17.6 g, SaturatedFat 5.2 g, Sodium 347.1 mg, Sugar 4.9 g
MINTY ORZO LENTIL AND FETA SALAD
This is a wonderful summer salad. I have been asked to make it for every party I am invited to!
Provided by KAGRECO
Categories Salad Pasta Salad Greek Pasta Salad Recipes
Time 2h50m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
- Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
- Combine the remaining olive oil, vinegar, and garlic in a small bowl.
- Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 374 calories, Carbohydrate 38.2 g, Cholesterol 25 mg, Fat 19 g, Fiber 6.8 g, Protein 13.3 g, SaturatedFat 6 g, Sodium 455.9 mg, Sugar 3.2 g
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