Refreshing Lentil Salad Recipes

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REFRESHING LENTIL SALAD



Refreshing Lentil Salad image

I tried to duplicate this light, refreshing salad that my Tunisian in-laws make. I put my own 'twist' on this with the addition of lemon zest. Using colorful vegetables makes for a light salad with a beautiful presentation. Garnish with sliced hard-boiled eggs and serve with crusty baguettes.

Provided by TUNISIANSWIFE

Categories     Salad     Beans     Lentil Salad Recipes

Time 1h55m

Yield 4

Number Of Ingredients 16

4 cups water
salt
1 ¼ cups dry lentils
2 large cloves garlic, minced
2 large roma (plum) tomatoes, seeded and chopped
½ cup chopped red onion
½ cup chopped green bell pepper
1 small green chile pepper, seeded and chopped
1 lemon, juiced
1 teaspoon lemon zest
1 small carrot, shredded
½ cup oil-cured black olives
¼ cup chopped fresh cilantro
salt and ground black pepper to taste
¼ cup extra-virgin olive oil
2 hard-cooked eggs, cut in half lengthwise

Steps:

  • Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
  • Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
  • Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
  • Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.

Nutrition Facts : Calories 430.9 calories, Carbohydrate 44.8 g, Cholesterol 106 mg, Fat 19.4 g, Fiber 20.2 g, Protein 19.9 g, SaturatedFat 2.9 g, Sodium 343.7 mg, Sugar 5.3 g

LENTIL SALAD



Lentil Salad image

My favorite lentil salad recipe is made with cucumber, sun-dried tomatoes, onion, fresh mint and a zippy lemon dressing. Super simple to make, and so light and refreshing!

Provided by Ali

Time 40m

Number Of Ingredients 11

1 cup uncooked lentils (either green, French green or brown lentils), rinsed and picked over
1 English cucumber, finely diced
1 small red onion, finely diced
3/4 cup chopped fresh mint leaves, loosely packed
1/2 cup diced and drained sun-dried tomatoes
3 tablespoons olive oil
2 tablespoons freshly-squeezed lemon juice
1 teaspoon Dijon mustard
1 clove garlic, pressed or minced
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper

Steps:

  • Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
  • Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
  • Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
  • Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.

FRESH LENTIL SALAD



Fresh Lentil Salad image

A fresh lentil salad full of colorful veggies and bright flavors. This recipe is extremely healthy and versatile. Use this as a guide and add your favorite flavors.

Provided by SilverOpera

Categories     Lentil

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups lentils, uncooked
1 red bell pepper
1/2 cucumber
1 medium carrot
1/2 medium red onion
1 tablespoon fresh parsley
3 tablespoons fresh cilantro
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 lemon, zest of
1 teaspoon all-purpose seasoning

Steps:

  • Cover well-rinsed lentils with 6 to 8 cups of water.
  • Boil until tender, about 20 minutes.
  • Chop all veggies and herbs into small pieces.
  • Drain lentils and rinse with cool water to stop the cooking process.
  • Add veggies to lentils.
  • Add the zest of one lemon and the seasoning to the mixture.
  • Dress with olive oil and lemon juice to taste. Add salt if your all-purpose seasoning does not include it.
  • Can use any herbs, veggies, or dressing you desire.
  • Serve chilled or at room temperature.

Nutrition Facts : Calories 101.7, Fat 3.7, SaturatedFat 0.5, Sodium 8, Carbohydrate 13.2, Fiber 4.7, Sugar 2.6, Protein 4.9

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