Summer Lentil Salad Recipes

COLD LENTIL SALAD

Cold Lentil Salad image

This lentil salad is very simple and yet very tasty. It is perfect for picnics and summer gatherings. If you grow fresh herbs and tomatoes, it will come out even better. It is appropriate for vegan, gluten-free, and generally healthy eating.

Provided by Lindsay L.

Categories Salad Beans Lentil Salad Recipes

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

2 bulbs garlic
1 teaspoon olive oil, divided
1 pound dry brown lentils
4 cups water, or as needed to cover
1 pint grape tomatoes, halved
1 bunch fresh parsley, finely chopped
1 bunch green onions, thinly sliced
¼ cup balsamic vinegar
¼ cup olive oil
salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Peel outer skins from garlic bulbs and cut about 1/4 inch from the top of each bulb to expose cloves; place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon olive oil, and wrap garlic bulbs in the foil. Place wrapped bulbs into a baking dish.
Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
Place lentils into a 5-quart pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain lentils in a fine-mesh strainer and rinse with cold water to cool; drain again.
Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat. Keep refrigerated until serving time.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 25.7 g, Fat 5.5 g, Fiber 8.6 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 28.2 mg, Sugar 3 g

SUMMER PASTA AND LENTIL SALAD

Summer Pasta and Lentil Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

1/3 cup vegetable oil
1/3 cup extra virgin olive oil
3 to 4 tablespoons white wine vinegar
1 tablespoon Dijon style mustard
Large garlic clove, peeled
1 pound penne or medium sized pasta shells, boiled until al dente, drained, rinsed, cooled and patted dry
3 cups cooked (1 cup uncooked) French whole green lentils, cooled and patted dry
1 cup grated carrot
1/2 cup sliced scallions
1 cup finely diced celery
1 cup finely diced red or yellow bell pepper
1/2 cup each chopped flat leaf parsley and fresh basil
1 cup cherry tomatoes, left whole if small or halved
1/2 cup toasted pine nuts, optional

Steps:

In the bottom of a mixing bowl combine the oils, vinegar and Dijon mustard. Pass the garlic through a press into the dressing and season it well with salt and pepper. Add all the ingredients but the pine nuts and toss to blend. Adjust the seasoning; add a bit more of whatever you think the salad needs.
Top each portion of salad with the pine nuts.

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