Sun Dried Tomato Arugula Lentil Salad Recipes
ARUGULA LENTIL SALAD FROM HEAVEN
High protein, iron and fibre in exotic Arugula and Lentil Salad that's healthy and vegan. Only 12 minutes to make with easy to find ingredients.
Provided by HurryTheFoodUp
Categories Dinner Lunch Main Course Salads
Time 12m
Number Of Ingredients 12
Steps:
- Roast the cashews on a low heat for about three minutes in a pan to maximize aroma. Then throw them into the salad bowl.
- Dice up and fry the onion in olive oil for about 3 minutes on a low heat.
- Move the onion mix into a big bowl.
- Meanwhile chop the chilli/jalapeño and dried tomatoes. Cut the bread into big croutons. Add them to the pan and fry for another 2 minutes until the bread is crunchy. The oil from the sun-dried tomatoes should do.
- Season with salt and pepper.
- Wash the arugula and add it to the bowl. Add the raisins.
- Put the lentils in too. Season with salt, pepper, maple syrup and balsamic vinegar. Finally, serve with the croutons mix.
- Super tasty!
Nutrition Facts : Calories 529 kcal, Carbohydrate 73 g, Protein 22 g, Fat 19 g, SaturatedFat 3 g, Sodium 438 mg, Fiber 15 g, Sugar 14 g, ServingSize 1 serving
WARM LENTIL SALAD WITH SUN-DRIED TOMATOES
I am really coming to enjoy lentils which is something I never would have anticipated in the past but they really are versatile. I stole this off a a vegan website and have been meaning to try it. I am sticking it here so I don't forget I have it. They didn't list serving amounts so I am guessing a tad.
Provided by Sarah_Jayne
Categories Lentil
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the tomatoes with water to cover. Bring to a boil, remove the pan from the heat, and set aside.
- In a medium saucepan, bring 2 quarts water to a boil.
- Add the lentils and boil, uncovered for 15 minutes.
- Add 1/2 teaspoon salt and continue to boil for 10-15 minutes, until the lentils are tender but still hold their shape.
- Drain, transfer the lentils to a mixing bowl, and toss them with 1 tablespoon of the oil.
- In a heavy skillet over medium heat, warm the remaining oil.
- Add the onion, carrot, and celery, and cook, stirring often, until tender, 8 to 10 minutes.
- Add the garlic and cook 2 minutes longer.
- Stir the vegetables into the lentils.
- Drain the tomatoes, slice them into quarters.
- Add them to the lentil mixture.
- Season the salad with vinegar and add salt and pepper to taste.
- Garnish with chopped parley. Serve.
Nutrition Facts : Calories 725.3, Fat 37.4, SaturatedFat 5.2, Sodium 248.2, Carbohydrate 73.4, Fiber 32.5, Sugar 9.4, Protein 27.1
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