Lentil Squash And Feta Salad Recipes

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WARM LENTIL SALAD WITH BALSAMIC ROAST SQUASH



Warm Lentil Salad With Balsamic Roast Squash image

This recipe started out as something else. I had in my pantry a bag of mixed sprouted lentils - black, green, and brown. I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils - green and black lentils remain intact even after they soften - that I didn't want to mash them. Meanwhile I had roasted some squash with balsamic vinegar. I ended up warming the lentils in a cumin-scented vinaigrette and serving them with the squash.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h30m

Yield Serves 4 to 6

Number Of Ingredients 18

2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds), or 1 large acorn squash, cut in half (If using acorn squash, place in a 425 degree oven for 20 minutes before cutting in
Salt to taste
1 tablespoon balsamic vinegar (2 tablespoons if using acorn squash)
1 tablespoon extra virgin olive oil
1 cup black lentils (also known as beluga lentils), green Le Puy lentils, or a mixture, rinsed
1 teaspoon minced ginger
1 teaspoon turmeric
1/2 onion (intact)
1 quart water
Salt to taste
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon cumin seeds, ground
Salt and freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil
1/4 cup chopped or slivered flat leaf parsley

Steps:

  • Combine the lentils, ginger, turmeric, onion, water, and salt to taste in a medium saucepan and bring to a boil. Reduce the heat to medium and cook at a moderate bubble until the lentils have softened and produced a flavorful broth, about 35 to 40 minutes. Remove from the heat. Remove the onion and discard. Place a strainer over a bowl and drain the lentils.
  • Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. If using cut up squash, place in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat. If using acorn squash, spoon a tablespoon of the balsamic vinegar into both cavities, season with salt, brush with olive oil, and place cut side up on a foil-lined baking sheet. Bake 40 to 50 minutes, basting every 10 minutes, until thoroughly tender. Remove from the heat and when cool enough to handle remove the skin and cut the squash into dice.
  • In a small bowl or measuring cup whisk together the vinegars, mustard, salt and pepper, olive oil, and walnut oil. Toss with the lentils and return to the saucepan. Add a few tablespoons of the lentil broth, stir in the parsley and heat through.
  • Place the squash in the middle of a wide bowl or serving platter, surround with the lentil salad and serve.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 12 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 870 milligrams, Sugar 5 grams, TransFat 0 grams

LENTIL-FETA SALAD



Lentil-Feta Salad image

This salad is hearty enough to be served as a main course. Beluga lentils work well in a cold salad because they're firm and tend to hold their shape. For a wonderful textural contrast, serve the salad with bread.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 14

1 cup beluga lentils, or French green lentils, rinsed and picked over
2 garlic cloves, halved lengthwise
1 bay leaf
2 celery stalks (about 1 cup), finely chopped
1 small red onion, cut into small dice
1 small red pepper, roasted, peeled, and cut into small dice
1 cup fresh flat-leaf parsley, finely chopped
1 tablespoon finely chopped fresh rosemary
1/3 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
4 ounces feta cheese (about 1 cup), coarsely crumbled
Salt and freshly ground black pepper, to taste
3 heads baby lettuce, for garnish
1 small cucumber, peeled, seeded, and cut into 1/8-inch slices

Steps:

  • Bring a medium saucepan of water to a boil. Add lentils, garlic, and bay leaf. Simmer for 20 minutes, or until lentils are tender. Drain, and rinse lentils under cold water. Discard garlic and bay leaf. In a large bowl combine lentils, celery, onion, pepper, parsley, and rosemary.
  • In a small bowl, whisk together lemon juice and olive oil. Drizzle over lentil mixture, add feta, and stir gently to incorporate. Season with salt and pepper. Serve on a bed of baby lettuce, and garnish with cucumber slices.

ROASTED BUTTERNUT SQUASH WITH LENTILS AND FETA



Roasted Butternut Squash With Lentils and Feta image

The secret to making winter squash taste even better is to bump up its sweetness by roasting it, then pair it with sweet and sour ingredients, like this pomegranate molasses and honey dressing. Thinly slicing the squash speeds up roasting time, and, if you have access to precooked lentils, feel free to add them here. You can also substitute other soft, creamy cheeses for the feta, such as goat or sheep's milk cheeses. Olive oil can leave a bitter aftertaste in emulsions, so, if you prefer to avoid it, use a neutral oil like grapeseed. Serve as a fall side, or alongside warm slices of generously buttered sourdough toast as a light meal.

Provided by Nik Sharma

Categories     lunch, vegetables, side dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 17

1/2 cup black or green lentils
1 (3-inch) cinnamon stick
4 garlic cloves, peeled and smashed
Kosher salt
1 (1-pound) butternut squash
1 tablespoon extra-virgin olive oil
1/2 teaspoon black pepper
1/4 cup crumbled feta
4 scallions, trimmed and thinly sliced
2 tablespoons roasted, salted pumpkin seeds
1/4 cup extra-virgin olive oil or grapeseed oil
2 tablespoons pomegranate molasses
1 tablespoon honey
1/2 teaspoon ground cumin, toasted
1/4 teaspoon ground cayenne
1/2 teaspoon black pepper
Kosher salt

Steps:

  • Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.
  • Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.
  • While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise 1/4-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
  • Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.
  • While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.
  • Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.

WARM ROASTED SQUASH AND PUY LENTIL SALAD



Warm roasted squash and puy lentil salad image

This fresh and vibrant salad makes use of tinned lentils, a storecupboard staple. The result is filling, low-fat and contains all of your five-a-day

Provided by Good Food team

Categories     Lunch, Side dish

Time 40m

Number Of Ingredients 24

1kg butternut squash , chunkily diced
1 ½ tbsp olive oil
1 garlic clove , crushed
2 tsp thyme leaves
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
2 x cans puy lentils in water
½ red onion sliced
100g bag spinach
150g cherry tomatoes, halved
40g Cheshire cheese
1-2 tbsp toasted pumpkin seeds
1kg butternut squash , chunkily diced
1 ½ tbsp olive oil
1 garlic clove , crushed
2 tsp thyme leaves
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
2 x cans puy lentils in water
½ red onion sliced
100g bag spinach
150g cherry tomatoes, halved
40g Cheshire cheese
1-2 tbsp toasted pumpkin seeds

Steps:

  • Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
  • Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
  • Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.
  • Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
  • Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
  • Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.

Nutrition Facts : Calories 304 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Fiber 13 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium

LENTIL, SQUASH AND FETA SALAD



Lentil, Squash and Feta Salad image

A little something I threw together one night. Great for a vegetarian meal. You can add some browned sausages on the side or sliced in the salad for meat lovers.

Provided by Sackville

Categories     Lentil

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 16

1 butternut squash, peeled and thickly sliced
3 tablespoons olive oil
2 tablespoons fresh rosemary, minced
1 tablespoon cumin
salt and pepper, to taste
10 cherry tomatoes, halved
250 g uncooked brown lentils, washed
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
50 g salad leaves (rocket or lambs lettuce)
75 g feta, sliced
salt and pepper
1 onion, sliced (optional)
6 links pork sausage (optional)

Steps:

  • Heat the oven to 200°C.
  • Toss the squash with the olive oil and seasoning and roast in a baking tray for 30-40 minutes until tender, stirring occasionally.
  • About 10 minutes before the squash is done, add in the cherry tomatoes.
  • Meanwhile, cook the lentils according to the package instructions.
  • Drain and let cool slightly.
  • Mix with the olive oil, lemon juice, vinegar and brown sugar.
  • Just before serving mix in the salad leaves and feta. Season to taste.
  • Arrange the squash over the top. You may have a fair bit of squash left if you use a large squash. You can use this in other salads later or make it into a soup.
  • If you like, you can also fry some sausages and onions and serve them alongside the salad. Or slice the sausages and mix them, once cooked, with the lentils.

Nutrition Facts : Calories 867.8, Fat 38.7, SaturatedFat 8.4, Cholesterol 22.2, Sodium 310, Carbohydrate 109.4, Fiber 34.1, Sugar 21.9, Protein 29.8

MINTY ORZO LENTIL AND FETA SALAD



Minty Orzo Lentil and Feta Salad image

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

1 ¼ cups orzo pasta
6 tablespoons olive oil, divided
¾ cup dried brown lentils, rinsed and drained
⅓ cup red wine vinegar
3 cloves garlic, minced
½ cup kalamata olives, pitted and chopped
1 ½ cups crumbled feta cheese
1 small red onion, diced
½ cup finely chopped fresh mint leaves
½ cup chopped fresh dill
salt and pepper to taste

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

GREEK LENTIL SALAD WITH FETA AND TOMATOES



Greek Lentil Salad with Feta and Tomatoes image

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

2 ½ cups green lentils, sorted and rinsed
salt and ground black pepper to taste
1 bay leaf
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh oregano
4 Roma tomatoes, chopped
1 small red onion, finely chopped
1 (8 ounce) package feta cheese, cubed

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

LENTIL FETA SALAD



Lentil Feta Salad image

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

1/2 cup almonds, slivered
1 cup dry green lentils
2 garlic cloves
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh oregano, finely chopped or 1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cucumbers, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
2 tablespoons fresh parsley, chopped
3/4 cup feta cheese, crumbled

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

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From myrecipes.com


LEFTOVER LAMB SALAD WITH HARISSA DRESSING - SOMEBODY FEED SEB
2022-04-17 Heat 3 tbsp of odourless oil in a frying pan. When hot, tip the lamb in and fry for 3-4 minutes or until crispy. Using a slotted spoon, take the lamb out onto a paper towel-lined plate to absorb any excess oil. Sprinkle the lamb with some salt. To make the dressing, mix the olive oil, harissa and juice of lemon.
From somebodyfeedseb.com


SQUASH, FETA AND LENTIL SALAD - BART INGREDIENTS
METHOD. Preheat the oven to 220C/ fan 220C. Mix together half the oil and harissa and combine with the squash in a large roasting tin, add the pumpkin seeds, season and roast for 20 minutes until tender. When the squash is cooked, turn off the oven and toss the lentils with the squash in the hot pan then return to the warm oven while you make ...
From bart.co.uk


FRENCH LENTIL SALAD WITH FETA, FENNEL AND CELERY
2015-10-04 When the lentils are cooked, add the 2tbsp oil, vinegar and salt and pepper and mix well, being careful not to break the lentils. Break up or dice the feta and roughly chop the parsley leaves. Add both plus the fennel and celery to the lentils. Mix through and serve either warm or at room temperature.
From carolinescooking.com


LENTIL SALAD WITH FETA, TOMATOES, CUCUMBERS & OLIVES RECIPE
Directions. Step 1. Combine lentils, tomatoes, cucumber, olives, onion, feta and 1/4 teaspoon each salt and pepper in a large bowl; set aside. Advertisement. Step 2. Whisk vinegar, shallot, garlic, honey and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Gradually whisk in oil until well combined.
From eatingwell.com


BEET, LENTIL AND FETA SALAD RECIPE | EAT SMARTER USA
Peel the beets and cut into bite-sized pieces. Combine the beets and lentils in a large bowl, toss with the dressing and let stand for about 20 minutes. 4. Rinse the parsley, pat dry, remove the leaves and roughly chop. Add the parsley to the salad and mix well. Arrange the salads on plates and crumble the feta cheese over the top.
From eatsmarter.com


LENTIL SALAD RECIPE WITH FETA, LEMON AND PARSLEY - RACHEL COOKS®
2016-02-17 While the lentils cool, in a large bowl, whisk together lemon juice, olive oil, dijon mustard, and honey. On top of dressing, add cucumber, feta, parsley and cooled lentils. Stir ingredients to combine and coat with dressing. Taste and season with salt and pepper as desired. Enjoy immediately or keep covered in fridge for up to 4 days.
From rachelcooks.com


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