Spiced Herbed Lentil Salad With Avocado Recipes

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LENTIL AVOCADO SALAD



Lentil Avocado Salad image

Provided by Guy Fieri

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

Extra-virgin olive oil
2 ribs celery, finely diced
1 carrot, peeled and diced
1/4 sweet onion, finely diced
2 cups French green lentils, picked over for stones and rinsed
1 bay leaf
Kosher salt and freshly ground black pepper
3 tablespoons balsamic vinegar
1 teaspoon agave syrup
1/4 teaspoon dried red pepper flakes
1/2 lemon, zested and juiced
1 avocado, pitted and diced
1/4 cup dried cranberries, roughly chopped
Chopped fresh flat-leaf parsley, for garnish

Steps:

  • In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add the celery, carrots and onions, and sweat for 5 minutes while stirring. Add the lentils and cover with 2 inches of water. Stir in the bay leaf and bring to a boil, then reduce the heat and simmer for 30 to 35 minutes. Drain and season with salt and pepper. Discard the bay leaf and cool.
  • While the lentils are cooking, make the vinaigrette. Whisk together the balsamic vinegar, agave, red pepper, lemon juice and zest and some salt and pepper. Slowly stream in 3 tablespoons oil while continuously whisking. Pour the vinaigrette over the cooled lentils then fold in the diced avocado and cranberries. Pour into a bowl, garnish with the chopped parsley and serve.

LENTIL SALAD W/ AVOCADO & CILANTRO



Lentil Salad W/ Avocado & Cilantro image

Adapted from the Cabbage Patch restaurant in Beverly Hills, this lentil salad is light & refreshing. Be sure to use a variety of lentil that stands up well to cooking, such as black or French green. Do NOT use brown lentils because they will turn mushy & unappetizing when cooked. I use the pre-cooked beluga lentils carried at Trader Joe's in the refrigerated section.

Provided by accidental glutton

Categories     Lentil

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups black lentils, cooked or 2 cups french green lentils, cooked & chilled
2 tablespoons shallots, finely chopped
1 tablespoon cumin
1 teaspoon lime zest
1/4 cup lime juice
3 tablespoons olive oil
1/4 bunch fresh cilantro, roughly chopped
salt & pepper
1 Hass avocado, peeled, pitted, quartered & fanned out
flaky sea salt

Steps:

  • In a large bowl, mix together all of the ingredients except for the avocado.
  • Mound each serving on a plate and place the fanned avocado over the lentils.
  • Drizzle the avocado with a bit of olive oil & season with additional flaky sea salt (preferably Maldon) and additional pepper.
  • Garnish with a sprig of cilantro, if desired.

Nutrition Facts : Calories 498.6, Fat 16.7, SaturatedFat 2.3, Sodium 13, Carbohydrate 63.5, Fiber 31.9, Sugar 2.4, Protein 25.9

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