RADISH SPROUT AND LENTIL SALAD
Make and share this Radish Sprout and Lentil Salad recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse, drain and set aside the lentils.
- Put the water and shallot in a saucepan over medium heat and bring to a boil.
- Add garlic, bay leaf, and lentils.
- Reduce heat and simmer for 15 minutes, uncovered.
- Do not overcook, the lentils should have a crunch.
- Drain the lentils, discarding the shallot, garlic and the bay leaf.
- For the dressing, combine the ingredients in a small bowl and whisk to blend.
- Mix the lentils, sprouts and the watercress in a salad bowl.
- Add the dressing and toss to combine.
- Cover and refrigerate the salad for 2 to 3 hours before serving.
RED LENTIL SALAD WITH FRESH HERBS
Tired of lettuce salads? Enjoy this light, fresh salad, inspired by classic tabbouleh flavors. Cook and drain red lentils, then add fresh herbs, scallions, and Roma tomatoes. Toss with a light dressing of extra-virgin olive oil and lemon juice, garnish with scallion greens, and enjoy for lunch or dinner.
Provided by Bibi
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
- Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
- Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
- Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 19.3 g, Fat 7.8 g, Fiber 5.2 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 113.6 mg, Sugar 2.2 g
LENTIL & ROASTED VEGETABLE SALAD RECIPE BY TASTY
Here's what you need: butternut squash, brussels sprouts, red onion, olive oil, salt, pepper, green lentil, water, balsamic vinegar, maple syrup, salt, pepper
Provided by Rachel Gaewski
Categories Lunch
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
- Bake for 20 minutes, flipping halfway through.
- In a medium saucepan, add lentils and water, and bring to a boil.
- Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
- When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
- For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
- Pour dressing over lentils and vegetables and toss until fully coated.
- Transfer lentil salad to two containers and refrigerate for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 109 grams, Fat 8 grams, Fiber 19 grams, Protein 29 grams, Sugar 20 grams
RADISH, LENTIL & MINT SALAD
A combination of sweet, sour and nutty ingredients enhance the different varieties of beautiful radish in this recipe
Provided by Miriam Nice
Categories Buffet, Dinner, Lunch, Side dish, Supper, Vegetable
Time 45m
Number Of Ingredients 9
Steps:
- Toast the walnut pieces in a large frying pan over a medium heat until fragrant and just starting to char at the edges. Tip into a bowl and set aside.
- In the same pan, turn the heat down to low and add 1 tbsp olive oil. Add the onion, fry gently for around 10 mins until soft, then take the pan off the heat. Add the black treacle, Sherry vinegar and the rest of the olive oil, then mix and leave to cool. Add the chopped mint to the pan, and season well.
- In a large bowl, mix together the lentils, cucumber and half the radishes, then pour over the cooled onion and mint dressing. Toss everything together and pile onto a serving dish. Scatter over the walnut pieces and the rest of the mint and radishes, then serve.
Nutrition Facts : Calories 244 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
INDIAN SPROUTED LENTIL SALAD
Addictive and extremely healthy! Sometimes you can find sprouted lentils or bean medley in the higher-end markets, but you can sprout your own! TO SPROUT LENTILS: Measure about 6 to 8 tablespoons and soak them in plenty of water to cover overnight. The next morning, drain and rinse, and put them into a wide mouth jar covered with cheesecloth and secured with a rubber band. Lay the jar on its side and cover with a towel. Set aside on the kitchen counter to sprout for the day, rinsing them once or twice and draining them thoroughly. If the weather is cold, they may take a little longer to sprout. Rinse them and leave them until the next morning when you'll notice each lentil has sprouted a little tail. They will now be ready to enjoy. Time estimate does not include sprouting time. NOTE: Recipe yield updated to more accurately reflect reviewer's comments. Thanks!
Provided by Sandi From CA
Categories Lentil
Time 10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Carefully rinse the sprouted lentils in a colander.
- Add the chopped vegetables to the bowl and lightly toss them with the sprouted lentils.
- In a small bowl, whisk together the remaining ingredients.
- Drizzle the dressing over the vegetable mixture and toss gently again.
- Allow the flavors to blend for 20 to 30 minutes before serving.
Nutrition Facts : Calories 88.3, Fat 2.6, SaturatedFat 0.4, Sodium 3.5, Carbohydrate 12.3, Fiber 4.6, Sugar 1.7, Protein 5
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