Vegan French Lentil Salad Recipes
VEGAN TOMATO, CUCUMBER, AND LENTIL SALAD
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
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
VEGAN LENTIL SALAD WITH APPLES AND CARROT
This is a simple and healthy lentil salad that I love, especially in summer since it tastes great warm or cold. If you like it spicy, you can add a little bit of fresh jalapeno to the salad.
Provided by Marianne
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Place lentils in a saucepan. Add enough water to cover by 1 inch. Bring to boil. Reduce heat and simmer, uncovered, until lentils are tender but not mushy, 15 to 20 minutes. Drain.
- Combine lentils, apples, carrot, chives, and parsley in a bowl. Stir together olive oil, vinegar, mustard, salt, and pepper in a cup and pour over lentil mixture. Mix and serve.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 42 g, Fat 17.7 g, Fiber 17.7 g, Protein 13.7 g, SaturatedFat 2.5 g, Sodium 85.9 mg, Sugar 9.2 g
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- In a medium saucepan place the soaked lentils, 2 cups of stock or broth and 1 cup of water. Bring to the boil, then reduce to a simmer cook for 20-25 min until tender. Cook so the lentils are still firm to touch, don't overcook as they will go mushy.
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- Combine lentils and 4 cups of water in a large saucepan. Bring to a boil and then reduce heat to low; simmer for about 20 minutes or until lentils are soft enough to eat, but still firm. Remove from heat and drain.
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- While the lentils are cooking, add 2 tsp of olive oil to a small sauté pan over medium heat. Add 1/2 cup finely chopped shallots to the pan and sauté, stirring occasionally for 5-6 minutes. Add 1/2 tbsp finely minced garlic and cook for an additional 2-3 minutes, keeping an eye on the heat so that the garlic doesn't burn. Once cooked, remove shallots and garlic from the pan and set aside in a small bowl.
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- Rinse the lentils in a mesh sieve or colander under the cool water, removing any debris, stones; or While rinsing, make sure to pick out any bad lentils, debris, or small stones often found in a bag of lentils.
- Bring the pot to a boil. Then reduce the heat to simmer, cover, and cook the lentils on simmer for the designated time (based on the type of lentils chosen).
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