Red Lentil Salad With Feta And Beets Recipes

BEET AND LENTIL SALAD WITH CHEDDAR

Steps:

• Prepare the salad: In a medium pot, add the lentils, garlic and 4 cups water. Season with salt and bring to a boil over high. Reduce heat to medium, cover and simmer for 20 to 25 minutes until just tender. (The lentils should still have some bite). Drain in a colander and stir to break up and evenly distribute the garlic. Let the lentils cool slightly.
• While the lentils cook, prepare the vinaigrette: In a large serving bowl, whisk the garlic, vinegar, oil, maple syrup and mustard with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Add the warm lentils to the serving bowl, then add the arugula, herbs and beets. Season with salt and black pepper and toss. Add the Cheddar and toss gently, but don't overdo it because you don't want the cheese to turn crimson from the beets. To serve, top with hazelnuts.

LENTIL SALAD WITH BABY BEETS & FETA

Steps:

• Bring the water, lentils & bay leaf to boil in a medium saucepan, reduce heat & simmer until tender, approx 25 minutes.
• Drain & remove bay leaf.
• Combine olive oil, lemon juice, mustard, garlic & salt & pepper, pour over lentils and lightly toss.
• Toss the dressed lentils together with the onion, beets, parsley & coriander.
• Top with crumbled feta.

BEET, LENTIL AND FETA SALAD

Steps:

• Wash the beets and steam for about 50 minutes, until tender. Allow to cool slightly.
• Rinse and drain the lentils. Bring the vegetable broth to a boil, add the lentils, reduce the heat, cover and simmer for 20 minutes. Drain and let cool slightly.
• Peel the shallots and slice thinly. Whisk together the apple cider vinegar and 2 tablespoons of olive oil and season with salt, pepper and sugar to taste. Peel the beets and cut into bite-sized pieces. Combine the beets and lentils in a large bowl, toss with the dressing and let stand for about 20 minutes.
• Rinse the parsley, pat dry, remove the leaves and roughly chop. Add the parsley to the salad and mix well. Arrange the salads on plates and crumble the feta cheese over the top. Drizzle with the remaining olive oil and serve.

LENTIL-FETA SALAD

Steps:

• Bring a medium saucepan of water to a boil. Add lentils, garlic, and bay leaf. Simmer for 20 minutes, or until lentils are tender. Drain, and rinse lentils under cold water. Discard garlic and bay leaf. In a large bowl combine lentils, celery, onion, pepper, parsley, and rosemary.
• In a small bowl, whisk together lemon juice and olive oil. Drizzle over lentil mixture, add feta, and stir gently to incorporate. Season with salt and pepper. Serve on a bed of baby lettuce, and garnish with cucumber slices.

RED LENTIL SALAD WITH FETA AND BEETS

Steps:

• Preheat the oven to 350°. Wrap the beets in foil and roast them for about 45 minutes, or until tender; let cool. Peel the beets and cut them into wedges.
• In a medium skillet, heat the grapeseed oil until shimmering. Add the shallots and garlic and cook over moderately high heat until fragrant, about 1 minute. Add the cumin and fennel seeds and cook just until fragrant. Remove from the heat and whisk in the balsamic vinegar, lemon juice and cayenne. Season with salt and pepper and whisk until the vinaigrette is emulsified.
• Bring a medium saucepan of lightly salted water to a boil. Add the lentils and cook just until tender, about 5 minutes. Drain the lentils and transfer to a bowl. Toss the lentils with half of the vinaigrette and let cool. Stir in the parsley.
• Toss the arugula and beets with the remaining vinaigrette and season with salt and pepper. Mound the salad on dinner plates and spoon the lentils on top. Garnish with the feta and serve.

WARM RED LENTIL SALAD WITH GOAT OR FETA CHEESE

Steps:

• Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the cumin seeds, garlic, and ginger and cook for about 2 minutes, stirring constantly.
• Stir in the lentils and vegetable stock. Let cook, covered (but with venting for the steam), for 20 minutes on medium-high heat.
• After 20 minutes, remove from heat and stir in the mint and cilantro.
• In a frying pan (or skillet), heat the other tablespoon of olive oil over medium heat, add the onions, and cook for about 10 minutes or until softly translucent and browned.
• Toss the spinach in the hazelnut oil in a bowl, then divide between 4 serving plates.
• Mash the goat (or feta) cheese with the yogurt in a small bowl and season to taste with pepper.
• Divide the lentils between the serving plates and top with the onions and cheese mixture. Garnish with lemon quarters and serve with toasted rye bread, pitas, or melba toast.

RED LENTIL SALAD WITH FRESH HERBS

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.

LENTIL FETA SALAD

Steps:

• In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside.
• Bring large pot of salted water to boil. Add lentils and garlic; reduce heat and simmer, uncovered, until tender, about 20 minutes. Drain and rinse in cold water; drain again. Discard garlic.
• In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.).
• Stir in almonds and all but 1/4 cup (50 mL) of the feta; sprinkle with remaining feta.