Pondicherry Lentil Salad Recipes

LENTIL-POTATO SALAD

Lentil-Potato Salad image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 small onion, halved
1 fresh bay leaf
1 1/2 cups lentils
2 large Idaho potatoes, peeled and chopped into small dice
1/4 cup extra-virgin olive oil
1 large shallot, chopped
2 cloves garlic, chopped
1/2 red bell pepper, seeded and chopped
1/2 cup frozen peas
1/3 cup vegetable stock
1/2 cup packed mint leaves
1/2 cup packed cilantro leaves
3 tablespoons extra-virgin olive oil
2 cups spinach
1/2 teaspoon ground cumin
Salt and freshly ground black pepper

Steps:

Add the onion, bay and lentils to a medium pot and cover with water. Bring to a boil over medium-low heat. Simmer the lentils 10 minutes, then add the potatoes and cook for 7 to 8 minutes more.
While the lentils and potatoes cook, heat a tablespoon of oil in a medium skillet over low heat and saute the shallots, garlic and peppers for a couple of minutes. Add the peas and heat through for 1 minute more. Transfer to a shallow serving bowl to cool.
In a food processor, add the stock, mint and cilantro. Process until it becomes a paste. Add to the bowl with the pepper mixture.
Drain the lentils and the potatoes and discard the onions and the bay leaf. Return the lentil mixture to the hot pot to dry for a minute, then add to the bowl with herb paste and vegetables. Add 3 tablespoons extra-virgin olive oil to the salad bowl and toss. Season with cumin, and salt and pepper, to taste. Toss again and serve.

MEDITERRANEAN LENTIL SALAD

Mediterranean Lentil Salad image

This is a delicious lentil salad, that keeps very well in the refrigerator.

Provided by Candice

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup dry brown lentils
1 cup diced carrots
1 cup red onion, diced
2 cloves garlic, minced
1 bay leaf
½ teaspoon dried thyme
2 tablespoons lemon juice
½ cup diced celery
¼ cup chopped parsley
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil

Steps:

In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 16.2 g, Fat 7.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 452.8 mg, Sugar 3 g

LENTIL SALAD

Lentil Salad image

Provided by Alton Brown

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1/2 cup red wine vinegar
1/4 cup olive oil
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh thyme leaves
1 recipe basic cooked lentils, see recipe below
6 to 8 slices thick-sliced bacon, cooked and chopped
1 pound brown or green lentils, approximately 2 1/2 cups
1 small onion, halved
1 large clove garlic, halved
1 bay leaf
1 teaspoon kosher salt
1/4 pound salt pork, optional
1/4 teaspoon freshly ground black pepper

Steps:

Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.;
Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately.
Note from Alton: Those of you who watched this program on the 17th or 18th will want to disregard one particular suggestion I made regarding lentils: don't feed the left over onions to your dog. It turns out onions are not good for dogs in any shape or form. I'm grateful to the fans who emailed me after the airing for setting me straight on this nutritional peculiarity. As for my own dog's ability to digest onions, well...she's more hog than dog I guess.
Cook smart,
Alton

PONDICHERRY LENTIL SALAD

PONDICHERRY LENTIL SALAD image

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 cups beluga black lentils
8 cups water
1 Fuji apple, cored, diced
1 each, diced: yellow bell pepper, large jalapeno pepper
1 cup loosely packed, chopped flat-leaf parsley
Juice of 1½ lemons
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon salt
1 tablespoon sesame oil
1 tablespoon plus 1½ teaspoons minced fresh ginger
¼ cup shredded unsweetened cocounut

Steps:

1. Pick lentils over for any small stones; rinse. Soak 2 hours in tepid water; drain. 2. Place lentils and water in a large saucepan; heat to a boil. Reduce heat to low; cover. Cook until lentils are tender, but still firm, 20-25 minutes. Rinse the lentils with cold water; drain. 3. Mix together the lentils, apple, bell pepper, jalapeno, parsley, lemon juice, olive oil, vinegar and salt in a large bowl; chill until serving time. 4. Just before serving, heat the sesame oil in a skillet over medium-high heat. Add the ginger and coconut; cook, stirring occasionally, until golden, 3-5 minutes. Sprinkle ginger and coconut over the lentils.

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