Lentilsaladprovencal Recipes

LENTIL SALAD PROVENCAL

Lentil Salad Provencal image

While you can certainly make this anytime, for me this is a salad for outdoors -- a picnic, a terrace. Wonderful served over mixed baby greens and eaten with good bread and a glass of wine. Prep time does not include time for cooling the cooked lentils.

Provided by Chef Kate

Categories Lentil

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 cups green lentils
3 cups chicken stock (I use homemade, unsalted)
3 cups water
1 garlic clove, peeled and pierced with a fork (you can use more)
1 carrot, peeled and finely diced
1 stalk celery, finely diced
1 teaspoon herbes de provence
1 bay leaf, preferably fresh
1 pint cherry tomatoes
3 scallions, finely chopped, including green tops
1 tablespoon fresh parsley, chopped
1 tablespoon capers, drained and chopped
1/2 cup fresh goat cheese, crumbled (or, my preference, mild feta)
mixed baby greens (or the salad greens of your choice)
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
fresh ground pepper

Steps:

Rinse and pick over lentils.
Put lentils in a four quart saucepan with stock, water, garlic, herbs, carrots, celery and bay leaf.
Bring to a simmer and cook, gently, uncovered, for 20 to 30 minutes or until lentils are soft but not mushy.
Drain and allow to cool to room temperature.
Remove garlic and bay leaf.
Mix in scallions, parsley and capers.
Whisk together the vinaigrette ingredients, add to the lentils and mix gently.
At this point, you can allow the salad to sit a bit at room temperature to allow the flavors to marry, or refrigerate, but it is best served at room (or picnic) temperature.
To serve, place greens on individual plates and mound lentil salad on top.
Sprinkle halved cherry tomatoes and crumbled cheese over the lentils.
Bon Appetit!

Nutrition Facts : Calories 587, Fat 30.2, SaturatedFat 4.5, Cholesterol 5.4, Sodium 659, Carbohydrate 56.3, Fiber 23.9, Sugar 7.6, Protein 24.4

FRENCH LENTIL SALAD

French Lentil Salad image

Lentils are simmered with aromatics until tender and flavorful, then tossed with toasted almonds, shredded red cabbage, fresh herbs, and a lively lemon dressing in this make-ahead salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
1 red onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 cup French green lentils, rinsed
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red-pepper flakes
1/2 cup toasted almonds, roughly chopped (optional)
1 cup shredded red cabbage
1 cup torn fresh herbs, such as flat-leaf parsley, tarragon, basil, and/or mint

Steps:

In a medium saucepan, heat 1 tablespoon oil over medium. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
In a medium bowl, whisk together remaining oil, lemon juice, and red-pepper flakes. Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine. Lentil salad can be stored in an airtight container in the refrigerator up to 3 days.

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