Tomato And Lentil Salad Recipes

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LENTIL & TOMATO SALAD



Lentil & tomato salad image

Lentils are a substantial and healthy base to this fresh salad with onion, mango chutney, coriander, greens and tomatoes

Provided by Jane Hornby

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 11

250g dried Puy or green lentil , rinsed
juice ½ lime and juice ½ lemon
1 tbsp white wine or cider vinegar
1 red onion , thinly sliced into rings
2 tbsp extra-virgin olive oil
1 tsp ground cumin
1 small garlic clove , crushed
2 tbsp mango chutney
handful coriander , roughly chopped
250g cherry vine tomato , halved
85g baby spinach , washed and thoroughly dried

Steps:

  • Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
  • Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings - after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.

Nutrition Facts : Calories 190 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium

TOMATO AND LENTIL SALAD



Tomato and Lentil Salad image

Provided by Marcela Valladolid

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 cup small green lentils
2 cloves garlic, peeled
2 teaspoons lemon zest plus 1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
2 cups cherry tomatoes, quartered
3/4 cup sliced scallions (use pale green and white parts only)
1/4 cup fresh basil, chopped
1/4 cup fresh dill, chopped
1 ear fresh corn, kernels cut off the cob
Salt and freshly ground black pepper

Steps:

  • Combine the lentils, garlic and 4 cups water in a large heavy pot. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature.
  • In a mixing bowl, whisk together the lemon juice and olive oil until combined. Add the tomatoes, scallions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated.
  • Serve cold or at room temperature. This dish can be made 1 day ahead.

LENTIL SALAD WITH TOMATO AND DILL



Lentil Salad with Tomato and Dill image

Categories     Salad     Tomato     Side     Vegetarian     Quick & Easy     Low/No Sugar     Basil     Lentil     Healthy     Vegan     Dill     Simmer     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 10

1 cup dried lentils (preferably small French lentils)
1 large garlic clove, chopped
1 teaspoon salt, or to taste
3/4 lb tomatoes, diced (2 cups)
4 large scallions, thinly sliced (3/4 cup)
1/4 cup chopped fresh dill
1/4 cup thinly sliced fresh basil
3 tablespoons red-wine vinegar, or to taste
1/4 cup extra-virgin olive oil
1/4 teaspoon black pepper

Steps:

  • Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl.
  • Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.

TOMATO LENTIL SALAD



Tomato Lentil Salad image

This is one of my signature potluck dishes. It makes a TON. The lentils almost make it taste like a hamburger dish. Don't even think about using dried herbs for this one. It won't work.

Provided by dicentra

Categories     Lentil

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 cups dry lentils
2 cups orzo pasta
16 roma tomatoes, diced
3/4 cup fresh oregano, stems removed and leaves chopped
3/4 cup olive oil (you can use less)

Steps:

  • Cook orzo and lentils separately in boiling water. Drain (if needed) and allow to cool.
  • Toss all of the ingredients together in a bowl and serve cold.

Nutrition Facts : Calories 708.2, Fat 29.1, SaturatedFat 4.1, Sodium 15.8, Carbohydrate 88, Fiber 24.1, Sugar 6.7, Protein 25.5

5-MINUTE LENTIL TOMATO SALAD



5-Minute Lentil Tomato Salad image

Healthy, flavorful, and filled with plant-based nutrients & protein! Perfect for quick lunches, snacks, and road trips.

Provided by Kaitlin - The Garden Grazer

Categories     Salad

Time 5m

Number Of Ingredients 6

15 oz. can lentils (about 1 1/2 cups cooked)
1 1/2 cups cherry tomatoes
1/4 cup white wine vinegar (or white balsamic vinegar)
1/8 cup chives (optional)
Salt to taste
Optional additions: olive oil, basil, parsley, etc.

Steps:

  • Rinse and drain lentils. Halve/quarter cherry tomatoes. Slice chives.
  • Add all ingredients to a small bowl and toss to combine. Salt to taste, and adjust vinegar if necessary.
  • Serve immediately or refrigerate in a covered container to let flavors develop more.

Nutrition Facts : Calories 137 kcal, Carbohydrate 24 g, Protein 10 g, Fat 1 g, SaturatedFat 1 g, Fiber 9 g, Sugar 3 g, ServingSize 1 serving

LENTIL SALAD WITH TOMATOES



Lentil Salad With Tomatoes image

Provided by Pierre Franey

Categories     easy, lunch, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 13

1/2 pound dry lentils
1 small onion stuck with 1 clove
1 cup finely diced carrots
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
Salt and freshly ground pepper to taste
3 cups water
1/2 cup finely chopped onions
2 teaspoons finely chopped garlic
1 tablespoon red wine vinegar
3 tablespoons olive or vegetable oil
4 ripe plum tomatoes, cored and cut into small cubes
2 tablespoons chopped parsley

Steps:

  • Combine lentils, onion-clove, carrots, thyme, bay leaf, salt, pepper and water in saucepan. Bring to boil and simmer for 20 minutes or until tender. Don't overcook. Drain.
  • Remove and discard the onion, thyme and bay leaf. Drain.
  • Transfer lentils to salad bowl and add chopped onions, garlic, vinegar, oil, tomatoes, salt and pepper. Toss well and sprinkle with parsley.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 10 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 854 milligrams, Sugar 5 grams, TransFat 0 grams

LENTIL AND TOMATO SALAD



Lentil and Tomato Salad image

This is an unusual salad which contains green or brown lentils. For best results lentils should be soaked overnight if possible. It is a great source of protein, and can be served along with other vegetable dishes. I remember reading that the protein intake from pulses is doubled if served at the same time as a yoghurt-based dish, and so I tend to serve a yoghurt salad as a further accompaniment

Provided by Scots LassCairo

Categories     Lentil

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

500 g green lentils
1 large red onion, finely chopped
1/4 cup olive oil
4 large italian-style peeled tomatoes
salt & freshly ground black pepper
1/4 cup fresh parsley, finely chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil

Steps:

  • Fry the onion in the olive oil until it is transparent. Chop the tomatoes, removing seeds if you like.
  • Add tomatoes to the onions in the pan.
  • Drain the lentils and add to the pan.
  • Cover the lentil mixture with cold water and bring to the boil.
  • Reduce the heat, and simmer gently for 30 minutes or until the lentils are tender.
  • Remove from heat.
  • Season to taste with salt and freshly-ground black pepper.
  • In a bowl mix the parsley and vinegar.
  • Stir in the lentil mixture slowly.
  • When cool, adjust the seasoning.
  • Chill well.
  • Drizzle the remaining tablespoon of olive oil over the salad before serving.

Nutrition Facts : Calories 607.5, Fat 18.3, SaturatedFat 2.5, Sodium 11.1, Carbohydrate 79.1, Fiber 38.8, Sugar 4.2, Protein 32.7

LENTIL, TOMATO AND GOAT CHEESE SALAD



Lentil, Tomato And Goat Cheese Salad image

Provided by Marian Burros

Time 30m

Yield 2 servings

Number Of Ingredients 12

1 cup red lentils
1 pound red onion (about 1 very large)
1 large leek to yield 1/2 cup finely chopped
1 small bulb fennel to yield 1/2 cup finely chopped, reserving leftovers for future use
1 teaspoon olive oil
12 ounces ripe tomato (if possible one red and one yellow)
4 tablespoons balsamic vinegar
2 medium cloves garlic
1/8 teaspoon salt
Freshly ground black pepper
4 tablespoons reduced-fat goat cheese (4 slices about 1/8 inch thick)
2 large sprigs basil to yield 4 tablespoons chopped

Steps:

  • Cook lentils in partially covered pot until they are tender but not mushy, 12 to 15 minutes.
  • Slice onion into rings about 1/4-inch thick. Prepare stove-top grill, and grill onion, turning once or twice.
  • Wash, trim and cut white part from leek; mince white part.
  • Wash, trim and chop fennel bulb.
  • Heat olive oil in small nonstick skillet, and saute leek and fennel until fennel softens.
  • Wash, trim and slice tomatoes into 1/4-inch thick slices, and place in bowl with 1 tablespoon of balsamic vinegar, mixing to coat well.
  • Mince garlic.
  • When lentils are cooked, drain and rinse. Stir in leek, fennel, garlic and remaining balsamic vinegar. Season with salt and pepper.
  • Slice cheese, and heat at 400 degrees in toaster oven for a couple of minutes, until it begins to bubble.
  • Wash, dry and chop basil; stir 2 tablespoons into lentils.
  • Arrange lentil mixture on serving platter. Top with tomatoes. Place grilled onions in center, place cheese rounds on top of tomatoes, sprinkle with basil.

Nutrition Facts : @context http, Calories 638, UnsaturatedFat 4 grams, Carbohydrate 111 grams, Fat 9 grams, Fiber 21 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 337 milligrams, Sugar 26 grams

GREEK LENTIL SALAD WITH FETA AND TOMATOES



Greek Lentil Salad with Feta and Tomatoes image

I love this Greek-inspired lentil salad with feta and tomatoes. You can certainly add other vegetables as well. It keeps well in the fridge and leftovers are great for lunch.

Provided by barbara

Categories     Salad

Time 1h20m

Yield 8

Number Of Ingredients 10

2 ½ cups green lentils, sorted and rinsed
salt and ground black pepper to taste
1 bay leaf
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh oregano
4 Roma tomatoes, chopped
1 small red onion, finely chopped
1 (8 ounce) package feta cheese, cubed

Steps:

  • Place lentils into a large pot and cover with water. Add salt and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat, and simmer until lentils are tender yet firm to the bite, 30 to 40 minutes. Drain well and allow to cool, about 30 minutes. Remove bay leaf.
  • Mix olive oil, lemon juice, parsley, and oregano together in a bowl for the dressing. Season with salt and pepper.
  • Combine lentils, tomatoes, and onion in a large bowl. Add dressing and mix until well combined. Add feta cheese and carefully mix to combine.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 40.1 g, Cholesterol 25.3 mg, Fat 14.5 g, Fiber 10 g, Protein 17.6 g, SaturatedFat 5.2 g, Sodium 347.1 mg, Sugar 4.9 g

VEGAN TOMATO, CUCUMBER, AND LENTIL SALAD



Vegan Tomato, Cucumber, and Lentil Salad image

This is one of my favorite fresh summer salads. The lentils add a nice smoky flavor to the spicy onion, basil, and sweet balsamic vinegar. This is delicious served hot or cold and is a very satisfying vegan main dish.

Provided by yumnjam

Categories     Salad

Time 45m

Yield 4

Number Of Ingredients 7

8 cups water
1 pound dried lentils
1 English cucumber, peeled and cut into bite-size pieces
2 tomatoes, cut into bite-size pieces
½ red onion, finely chopped
½ cup finely chopped fresh basil
¼ cup balsamic vinegar

Steps:

  • Combine water and lentils in a large pot. Bring to a boil; reduce heat and simmer gently until lentils are tender but not mushy, about 20 minutes. Drain excess liquid and transfer to a large bowl.
  • Stir cucumber, tomatoes, red onion, and basil into lentils. Dress with balsamic vinegar.

Nutrition Facts : Calories 438.7 calories, Carbohydrate 76.9 g, Fat 1.5 g, Fiber 36 g, Protein 30.7 g, SaturatedFat 0.2 g, Sodium 30.1 mg, Sugar 7.9 g

LENTIL SALAD WITH TOMATOES AND CHèRE



Lentil Salad with Tomatoes and Chère image

Categories     Salad     Cheese     Tomato     Vegetarian     Lunch     Goat Cheese     Legume     Lentil     Fall     Chill     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

1 cup French green lentils (lentilles de Puy)
2 tablespoons red wine vinegar
1 shallot, minced
1 tablespoon Dijon mustard
1/4 cup olive oil
1 1/3 cups diced seed peeled cucumber
2/3 cup diced seeded plum tomatoes
1/3 cup finely chopped red onion
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 large garlic clove, minced
6 ounces soft fresh goat cheese (such as Montrachet), chilled

Steps:

  • Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes. Drain well. Combine vinegar, shallot and mustard in large bowl. Gradually whisk in oil. Season with salt and pepper. Add lentils. Let stand until cool.
  • Add cucumber, tomatoes, onion, dill, parsley and garlic to lentils. Season with salt and pepper. Cover; chill 1 hour.
  • Crumble goat cheese over salad and mix gently to combine.

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