Superfood Lentil Salad Recipes

MEDITERRANEAN LENTIL SALAD

Mediterranean Lentil Salad image

This is a delicious lentil salad, that keeps very well in the refrigerator.

Provided by Candice

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup dry brown lentils
1 cup diced carrots
1 cup red onion, diced
2 cloves garlic, minced
1 bay leaf
½ teaspoon dried thyme
2 tablespoons lemon juice
½ cup diced celery
¼ cup chopped parsley
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil

Steps:

In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 16.2 g, Fat 7.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 452.8 mg, Sugar 3 g

SUPERFOOD LENTIL SALAD

Superfood Lentil Salad image

Categories Bean Salad Side Healthy

Number Of Ingredients 12

Ingredients

2 piece Zucchini cut in chunks
1/3 cup Olive Oil
1/2 teaspoon Pepper
1-1/2 teaspoon Salt
1/3 cup Golden raisins or roasted tomatoes
1/4 teaspoon Crushed red pepper
1/4 cup Apple Cider vin, divided
1 cup French lentils, rinsed
1 clove Garlic, smashed
2 piece Scallion, separate green and white
1/2 cup Sunflower or pumpkin seeds
1/2 teaspoon Dijon

Steps:

1. Broil zucchini with oil, s and p until charred.
2. Transfer to large bowl and raisins or toms, crushed pepper, 2 tbsp. vin. Set aside
3. Bring 2 c water, lentils, garlic an 1/2 tsp salt to boil. Cover and cook about 20 mins. Drain well and discard garlic. Let cool 10 mins then add to bowl
4. YOU CAN HALVE THIS. Place White and light green scallion, seeds, mustard, 2 tbsp vin, 1/2 tsp salt and 1/4 tsp pepper in processor and blend. Add 1/3 c oil.
5. Sir in dressing and add green scallion on top

SARAH'S QUICK WARM LENTIL SALAD

Sarah's Quick Warm Lentil Salad image

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

Ingredients

1 cup dry lentils
1 cup chicken broth
water to cover
2 tablespoons unsalted butter
1 medium onion, chopped
1 teaspoon minced garlic
1 (14 ounce) can diced tomatoes, drained
1 teaspoon salt
1 tablespoon balsamic vinegar

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

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