PUY LENTIL SALAD WITH SOY BEANS, SUGAR SNAP PEAS & BROCCOLI
A hearty Asian-style veggie main-course salad, bursting with flavour
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Boil lentils in stock until just cooked, about 15 mins. Drain, then tip into a large bowl. Bring a saucepan of salted water to the boil, throw in the broccoli for 1 min, add the beans and peas for 1 min more. Drain, then cool under cold water. Pat dry, then add to the bowl with the lentils.
- Mix together the dressing ingredients with some seasoning. Pour over the lentils and veg, then mix in well with the chopped chilli. Pile onto a serving platter or divide between 4 plates and serve.
Nutrition Facts : Calories 302 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 1.41 milligram of sodium
PUY LENTIL SALAD
I love Puy lentils - they're nutty tasting with a lovely texture. If you can't get Puy lentils, brown or green work equally well. This salad is a great, healthy accompaniment to a meal, or as a dish in it's own right. The recipe is from Stephanie Alexander's original edition of the cook's companion. I've adapted it slightly.
Provided by amanda l b
Categories Lentil
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash the lentils thoroughly and then soak in plenty of water for 2 hours. Drain and reserve 3/4 cup of the liquid.
- Heat the olive oil in a saucepan and saute the onion until golden.
- Add the garlic and cook for a furtehr minute.
- Add the lentils, salt and reserved water and cook over a low heat for 20-25 minutes - stirring frequently - until the liquid has evaporated. The lentils should still be firm.
- Tip the lentils into a serving bowl. Toss through the capsicum, red onion, parsely, extra virgin olive oil and vinegar. Grind on pepper to taste.
Nutrition Facts : Calories 136.6, Fat 7.1, SaturatedFat 1, Sodium 588.7, Carbohydrate 14, Fiber 5, Sugar 2.4, Protein 5.2
PUY LENTIL SALAD WITH SOY BEANS, SUGAR SNAP PEAS & BROCCOLI
A hearty Asian-style veggie main-course salad, bursting with flavour
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Boil lentils in stock until just cooked, about 15 mins. Drain, then tip into a large bowl. Bring a saucepan of salted water to the boil, throw in the broccoli for 1 min, add the beans and peas for 1 min more. Drain, then cool under cold water. Pat dry, then add to the bowl with the lentils.
- Mix together the dressing ingredients with some seasoning. Pour over the lentils and veg, then mix in well with the chopped chilli. Pile onto a serving platter or divide between 4 plates and serve.
Nutrition Facts : Calories 302 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 1.41 milligram of sodium
CHEAP AND EASY LENTIL SALAD
A cheap and easy lentil salad. Makes a great side salad at dinner or a great lunch at work!
Provided by Kelly
Categories Salad Beans Lentil Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
- Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
- Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
- Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 37.1 g, Fat 13 g, Fiber 12.9 g, Protein 11.5 g, SaturatedFat 1.7 g, Sodium 382.6 mg, Sugar 4 g
FRENCH PUY LENTIL SALAD
Have you tried Puy lentils yet? These are small, green lentils from France and have a slight peppery flavor and a firm, yet tender, texture. They hold their shape well and are ideal for a salad, but they do take longer to cook than most other lentils. They do not, however, need pre-soaking. In this salad the mint and lemon juice add a lively, fresh taste, while the balsamic vinegar adds a mellow sweetness.
Provided by Daydream
Categories Lentil
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Peel the half-onion and stud with the cloves.
- Combine onion, lentils, lemon zest, garlic, bay leaf, 1 teaspoon cumin and water in a medium-sized pan.
- Bring to the boil, then reduce heat to medium and cook for 25-30 minutes, or until the water has been absorbed, taking care not to burn- you can add a little more water if needed, but try not to cook much more than 30 minutes as they should be'al dente'.
- Reserve the garlic and chop finely, but discard the onion, lemon zest and bay leaf.
- In a suitable container, whisk together the vinegar, oil, lemon juice, remaining cumin and reserved garlic, to make the dressing.
- Stir the dressing through the lentils with the mint and chopped green onions, then season to taste with salt and pepper.
- Allow to stand for 30 minutes so that the flavors absorb.
- Serve at room temperature.
Nutrition Facts : Calories 199.3, Fat 10.7, SaturatedFat 1.5, Sodium 14.4, Carbohydrate 19.8, Fiber 6.6, Sugar 3.5, Protein 7.4
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