Red Lentil Salad With Fresh Herbs Recipes

RED LENTIL SALAD RECIPE

Steps:

• Rinse and drain red lentils with water.
• In a 4 quart saucepan over medium/high heat add 1 quart of water, the rinsed red lentils, lemon peel, garlic, bay leaf, and thyme.
• Bring lentils to an almost boil,(note 1) reduce heat to low, simmer red lentils for about 15 minutes, uncovered.
• Once lentils are cooked, remove and discard lemon peel, bay leaf, and thyme.
• Drain the lentils. Place them in a bowl.
• In a mason jar or bowl with a lid, add lemon juice, lemon zest, minced garlic, Dijon mustard, olive oil, fresh parsley, and fresh thyme. Season with salt and pepper. Check the seasoning on the vinaigrette. Reseason if needed. (Note 3) Set aside to assemble the red lentil salad
• Place the lid on mason jar or place the lid on the bowl. Shake the salad dressing well to mix.
• Combine with the cooked red lentils, diced shallots, carrots, celery, chopped parsley, and thyme.
• Top with the Lemon Vinaigrette. Toss well.
• Taste the salad. Reseason with salt and pepper if needed. Adjust herbs if needed.
• This salad is best refrigerated for a bit before serving. I make this the evening before.

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.

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 AND HERB SALAD WITH ROASTED PEPPERS AND FETA

Steps:

• In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
• Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
• Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.