Lentils With Ginger Golden Beets And Herbs Recipes

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LENTIL SALAD WITH BEETS AND GINGER



Lentil Salad With Beets and Ginger image

Provided by Florence Fabricant

Categories     dinner, lunch, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 7

2 cups lentils, preferably French Le Puy
3 medium beets
3 tablespoons extra virgin olive oil
1 teaspoon minced fresh ginger
1 tablespoon Dijon mustard
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper

Steps:

  • Place lentils in a heavy saucepan, cover with cold water to a depth of one inch, bring to a boil, lower heat and simmer until the lentils are tender, about 40 minutes. Drain the lentils and set aside, covered.
  • While the lentils are cooking, cut the beet tops down to within an inch of the bulbs. Place the beets in a saucepan, cover with water and simmer until they are tender, about 20 minutes. Drain, peel and dice the beets, discarding the stems and roots.
  • Heat the oil in a small skillet and add the ginger. Saute for a minute or so, then pour this oil over the drained lentils. Add the diced beets and fold them in.
  • Beat the mustard and vinegar together and pour over the salad. Fold all the ingredients together. Season to taste with salt and pepper and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 286 milligrams, Sugar 5 grams, TransFat 0 grams

GOLDEN DAL WITH GINGERED TOMATOES



Golden Dal with Gingered Tomatoes image

Cherry tomatoes mingle with ginger, shallots, and cumin atop this Indian-inspired red-lentil stew spiced with sunny turmeric.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 10

2 cups red lentils, rinsed
Kosher salt and freshly ground pepper
1 teaspoon ground turmeric
5 cups assorted orange and yellow vegetables (such as carrots, golden beets, and orange bell peppers), cut into a 3/4-inch dice
1 tablespoon cumin seeds
1/4 cup raw unrefined coconut oil
4 shallots, thinly sliced (1 cup)
1 piece ginger (2 inches), peeled and julienned (1/4 cup)
3 cups halved cherry or grape tomatoes
Greek yogurt and fresh mint leaves, for serving

Steps:

  • In a large pot, combine lentils, 2 teaspoons salt, turmeric, and 8 cups water. Bring to a boil, then reduce heat to medium-low and add vegetables. Simmer, stirring often, until vegetables are tender and lentils have broken down, about 45 minutes. Season with more salt, if desired.
  • Meanwhile, in a large skillet, heat cumin seeds in oil over medium-high until sizzling, 1 to 2 minutes. Add shallots and ginger; cook, stirring occasionally, until brown, 3 to 4 minutes. Add tomatoes; season with salt and pepper. Cook, stirring often, until tomatoes just begin to burst, about 2 minutes more. Spoon tomato mixture over lentils and serve, topped with a dollop of yogurt and mint.

LENTIL, BEETROOT AND HAZELNUT SALAD WITH A GINGER DRESSING



Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing image

Provided by Amelia Freer

Categories     Low Fat     Kid-Friendly     Dinner     Lunch     Lentil     Beet     Summer     Healthy     Vegan     Hazelnut     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 2-3

Number Of Ingredients 15

For the salad:
1 cup Puy lentils, rinsed
2 3/4 cup filtered water
Sea salt
3 cooked beetroot, cut into small cubes
2 spring onions, finely sliced
2 tablepoons hazelnuts, roughly chopped
A handful of fresh mint, roughly chopped
A handful of fresh parsley, roughly chopped
For the ginger dressing:
3/4-inch cube of fresh ginger, peeled and roughly chopped
6 tablepoons olive oil
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
Pinch of sea salt and freshly ground black pepper

Steps:

  • 1. For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15-20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.
  • 2. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
  • 3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
  • 4. For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
  • 5. Drizzle the dressing over the salad and serve.

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