SUNNY-SIDE UP LENTIL SALAD
This surprising spin on salad features lentils; their fiber can help lower your blood cholesterol and risk for diabetes.
Provided by Georgia Downard
Categories Salad Egg Brunch Valentine's Day High Fiber Dinner Lunch Lentil Healthy Self Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Boil 3 cups water, tomatoes, onion, lentils, celery, carrot and thyme in a medium saucepan. Reduce heat to medium-low; simmer until lentils are tender, 20 to 25 minutes. Drain; reserve cooking liquid. Return liquid to pan; boil over high heat to reduce liquid to 1/4 cup. Add 2 tablespoons vinegar and lentil mixture to liquid; stir over medium heat. Add 1 tbsp tarragon; season with salt and pepper. Remove from heat but keep warm. Whisk remaining 1⁄2 tbsp vinegar in a bowl with mustard and oil; add salt and pepper. Coat a medium skillet with cooking spray; set over medium heat. Carefully add eggs so yolks remain whole; cook until whites are set; add salt and pepper. Toss lettuces with mustard dressing; divide evenly among 4 plates. Top greens with 1/4 lentils and 1 egg each; sprinkle with remaining 1 tablespoon tarragon.
- Serve with:
- Half of a 6-inch whole-wheat pita per person
LENTIL AND TUNA SALAD
Lentils and tuna are a wonderful combination. This mixture also makes a great stuffing for tomatoes.
Provided by Martha Rose Shulman
Categories easy, lunch, weekday, salads and dressings, main course
Time 30m
Yield Serves four
Number Of Ingredients 12
Steps:
- Place the lentils, half the garlic, the bay leaf and the onion in a medium-size saucepan or soup pot. Add 1 quart water. Bring to a boil, reduce the heat and add salt to taste (about 1 teaspoon). Cover and simmer 30 minutes until the lentils are just tender. Remove the onion and bay leaf, and discard. Drain the lentils through a strainer set over a bowl.
- In a large bowl, combine the tuna, parsley, chives and drained lentils.
- In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, remaining garlic clove and salt and pepper to taste. Whisk in the olive oil and 2 tablespoons of the broth from the lentils. Toss with the tuna and lentils, and serve.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 392 milligrams, Sugar 2 grams, TransFat 0 grams
LENTIL SALAD WITH SUNFLOWER KERNELS
For a unique salad, try our Lentil Salad with Sunflower Kernels. This lentil salad recipe includes spinach, salad greens, tomatoes and Italian dressing.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients except dressing and sunflower kernels in large bowl.
- Add dressing; toss to evenly coat.
- Sprinkle with sunflower kernels.
Nutrition Facts : Calories 290, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 15 g, Sugar 0 g, Protein 18 g
SUNFLOWER LENTIL SALAD
Number Of Ingredients 5
Steps:
- Toss greens, tomatoes, and lentils with dressing. Garnish with sunflower seeds.
Nutrition Facts : Nutritional Facts Serves
SARAH'S QUICK WARM LENTIL SALAD
This is a quick recipe I made up one night to use some lentils I had leftover from another time. Use as a side dish or serve with something like cornbread for a vegetarian main dish.
Provided by sonicsarah
Categories Salad
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine lentils and chicken broth in a pot. Add just enough water to cover. Bring to a low simmer and cook until lentils are cooked, but not falling apart, about 25 minutes. Add water when necessary in order to keep lentils covered.
- Melt butter in a saucepan over medium heat and cook onion until translucent and slightly browned, about 5 minutes. Add garlic and saute for 30 seconds. Add lentils and their liquid to the saucepan. Gently fold in tomatoes. Season with salt, add in balsamic vinegar, and stir gently. Serve warm.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 37 g, Cholesterol 16.8 mg, Fat 6.5 g, Fiber 16.6 g, Protein 14.4 g, SaturatedFat 3.7 g, Sodium 1034.9 mg, Sugar 5.5 g
WARM LENTIL-AND-CAULIFLOWER SALAD
This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying, while the warm lentil salad that goes with them is full of flavorful roasted tomatoes, briny capers, and peppery arugula.
Provided by Sarah Carey
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss together tomatoes, garlic, capers, and 2 tablespoons oil; season with salt and pepper. Brush cauliflower evenly with 3 tablespoons oil, season, and arrange on sheet. Roast until undersides are golden, 12 to 13 minutes. Flip and push to one side; add tomatoes to other and roast 12 minutes more.
- Stir lentils into tomatoes. Drizzle with 2 tablespoons oil; season. Sprinkle everything with cheese. Switch oven to broil, and broil on top rack until cheese has melted, 1 to 2 minutes. Toss arugula with remaining 1 tablespoon oil and vinegar; season. Serve cauliflower and lentils with arugula salad, sprinkled with almonds.
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