Red Lentil And Watercress Salad Recipes

LENTILS WITH WATERCRESS

Steps:

• Cook 1 cup dried green lentils as the label directs, adding 2 garlic cloves to the water; drain and discard the garlic. Toss with 1 bunch chopped watercress, 2 sliced scallions and 2 tablespoons red wine vinegar; season with salt and pepper. Add 1 tablespoon olive oil; toss.

RED LENTIL AND WATERCRESS SALAD

Steps:

• Place red lentils in a colander and pick out any stray bits. Rinse with water and drain.
• Place lentils,in saucepan with water. Bring water to a boil and reduce to a simmer. Let lentils simmer 5 minutes then add onions, carrots and simmer an additional 10 minutes until lentils are tender. Drain but do not rinse the lentils, carrots and onion.
• While the lentils are simmering whisk together the vinegar, oil, mustard and garlic in a large bowl. Season with salt and pepper to taste.
• Once the lentils are drained, add watercress and lentils to the dressing and toss until well coated.
• Serve immediately.

RED LENTIL SALAD

Steps:

• Bring the lentils and bay leaf to a boil in 3 cups water, then reduce the heat and simmer until the water cooks away, 15 to 18 minutes. Skim any by-product away as the lentils cook.
• Meanwhile, cover the potatoes with water in a small pot and bring to boil. Salt the water and boil for 5 minutes. Drain the potatoes and run under cold water to cool. Drain well and transfer to a large bowl.
• Drain the lentils and run under cold water to cool. Drain well and add to the potatoes.
• Meanwhile, heat the vegetable oil in a skillet and saute the onions, garlic, ginger and chile pepper until softened. Stir in the tamarind paste and spices to toast them, then remove from the heat.
• Add the spice mixture to the lentils and potatoes. Gently stir in the cilantro, spinach and lime juice. If the salad seems dry, add a little more oil. Serve.

LENTIL & RED PEPPER SALAD

Steps:

• Tip the lentils and peppers into a bowl with the radishes, olives, vinegar and oil, and mix well. Season to taste.
• Separate the lettuce leaves and put onto a large plate. Spoon over the lentil salad and scatter with the feta.

WATERMELON, RED ONION, AND WATERCRESS SALAD

Steps:

• Refrigerate 6 salad plates or 1 large serving platter. Whisk the vinegar, oil, salt, and pepper together.
• Toss the watercress in half of the dressing and the watermelon in the other half.
• Divide the watercress evenly between the 6 chilled plates or platter. Place equal portions of melon in the center of the watercress. Top the salad(s) with the onion rings. Garnish with cracked pepper to taste and toasted pine nuts.

MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
• Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
• Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
• Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.