Vegan Lentil Salad With Apples And Carrot Recipes

VEGAN LENTIL SALAD WITH APPLES AND CARROT

Vegan Lentil Salad with Apples and Carrot image

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

Ingredients

1 cup brown lentils, picked over
2 apples, cored and chopped
1 carrot, cubed
½ bunch chives, chopped
1 tablespoon chopped fresh parsley, or more to taste
5 tablespoons olive oil
2 tablespoons cider vinegar
1 teaspoon Dijon mustard, or to taste
salt and ground black pepper to taste

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

SALAD OF ROAST CARROTS, APPLE & LENTILS WITH CHILLI & PRESERVED LEMONS

Salad of roast carrots, apple & lentils with chilli & preserved lemons image

Try this veggie salad as a main course lunch, or as a side dish. With roasted carrots, lentils, apple, mint and preserved lemon, it's a wonderful autumnal dish

Provided by Diana Henry

Categories Dinner, Lunch, Main course, Side dish, Starter

Time 40m

Yield Serves 4 as a side

Number Of Ingredients 14

Ingredients

350g baby carrots (a mix of colours is best)
1½ tbsp extra virgin olive oil
250g cooked puy lentils
1 red and 1 green chilli , halved, deseeded and very finely sliced
2 preserved lemons , rind only, finely sliced, plus 2 tsp brine from the jar
1 large or 2 medium tart eating apples
½ lemon , juiced
10 mint sprigs, leaves torn
½ small bunch of coriander , leaves picked
2 tbsp white balsamic vinegar
6 tbsp extra virgin olive oil
1 large garlic clove , finely grated
1cm piece of ginger , peeled and finely grated
¼ tsp runny honey

Steps:

Heat the oven to 220C/200C fan/gas 7. Trim the carrots, but leave a bit of the tops on. If you can't find baby carrots, halve or quarter larger ones lengthways. Don't peel them, just wash well. Put in a single layer in a roasting tin, add the olive oil, salt and pepper, then toss to coat. Roast for 25-30 mins until tender. Be careful not to overcook.
Make the dressing by putting the vinegar in a bowl and whisking in all the other ingredients with a fork. Season. Put the lentils in a broad shallow serving bowl with half the chilli and a third of the preserved lemon. Season, then toss with about a third of the dressing. Halve and core the apple (there's no need to peel) and cut into matchsticks. Throw into a large mixing bowl with the lemon juice and add the carrots. Add the rest of the preserved lemons and chilli, along with two-thirds of the herbs and the remaining dressing. Scatter the rest of the herbs over the lentils, and put the carrot and apple mixture on top.

Nutrition Facts : Calories 357 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 2.1 milligram of sodium

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Cook the lentils, with the salt, according to the package instructions. Make sure you don't overcook them, you just want them to be tender. I check every minute or two toward the end of the cooking time.
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