Warm French Lentil Salad With Bacon Herbs Recipe 445

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRENCH LENTIL SALAD



French Lentil Salad image

French Lentil Salad is a lovely and delicious way to ring in spring! With radishes, young green beans and baby lettuces, it's perfect for that first dinner on the patio!

Provided by By: Carol | From A Chef's Kitchen

Categories     Side Dishes - Salads

Time 1h

Number Of Ingredients 13

Salt
1 cup green lentils
6 slices bacon (sliced into strips or chopped)
1/2 pound green beans (preferably young green beans such as haricot verts, trimmed and cut into 1 to 2-inch pieces)
8-10 radishes (thinly sliced)
1/2 cup pitted Kalamata olives (or Nicoise)
2-3 cups frisee lettuce (torn)
1 small shallot (peeled and minced)
1 tablespoon chopped fresh thyme
1/3 cup extra virgin olive oil (plus 1 tablespoon)
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper (to taste)

Steps:

  • Bring a medium-sized pot of salted water to a boil. Add the lentils and cook on high for 25 minutes or until lentils are tender but not falling apart.
  • While the lentils are boiling, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-line plate to drain.
  • When the lentils have about a minute or two to go, add the green beans. Drain in a sieve or colander and cool under cold tap water. Drain well then transfer to a large bowl. Add the radishes and olives.
  • Whisk dressing ingredients together in a bowl. Pour over lentils and vegetables as needed and stir. (You may not need all the dressing as you don't want it soggy.)
  • TO SERVE: Place frisee lettuce in a large serving bowl. Top with lentil mixture and gently toss to combine. Serve immediately.

Nutrition Facts : ServingSize 1, Calories 376 kcal, Carbohydrate 26 g, Protein 10 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 235 mg, Fiber 13 g, Sugar 3 g, UnsaturatedFat 13 g

WARM LENTIL SALAD WITH BACON



Warm Lentil Salad with Bacon image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 slices chopped bacon in a saucepan; remove with a slotted spoon. Add 2 chopped celery stalks, 2 minced garlic cloves and 1 chopped red onion; saute 4 minutes. Add 4 cups water and 1 cup dried green lentils (rinsed and picked over); simmer until tender, 30 minutes. Stir in 3 tablespoons olive oil, 2 tablespoons sherry vinegar and 1 tablespoon grainy mustard; season with salt and pepper. Top with the bacon, chopped parsley and chopped roasted red peppers.

WARM FRENCH LENTILS



Warm French Lentils image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons plus 1/4 cup good olive oil
1 leek, white and light green parts, sliced 1/4-inch thick
2 carrots, scrubbed and 1/2-inch diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled and stuck with 6 whole cloves
1 white turnip, cut in half
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
  • Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
  • Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

SOUS VIDE FRENCH LENTILS



Sous vide French Lentils image

Time 1h20m

Yield 1

Number Of Ingredients 9

3.5 oz French lentils, approximately ½ cup
1 oz shallot, diced, approximately 1 small
1 oz celery, diced, approximately ¾ stalk
1 oz carrot, julienned, approximately ½ carrot
½ tsp herbs de provence
1 small bay leaf
heavy pinch of sea salt
dress with your choice of vinaigrette ( chose a simple red wine vinaigrette)
garnish with chopped fresh parsley

Steps:

  • Set the water bath to 190 degrees F.
  • Clean the lentils in cold water and drain well.
  • Add the lentils and remaining ingredients into a recloseable bag and remove the air using the water displacement method before sealing.
  • Place the bag into the water bath and cook for 1 hour.
  • After 1 hour, remove from the water bath and using a small fine strainer, drain over a bowl.
  • Remove the bay leaf and place the lentils into a clean bowl.
  • Add ¾ of the chopped parsley and the dressing.
  • Gently toss the lentils and allow to cool slightly.
  • Garnish with remaining fresh parsley.

Nutrition Facts : Nutrition Information Calories 355 Fat

WARM FRENCH LENTIL SALAD WITH BACON & HERBS RECIPE - (4.4/5)



Warm French Lentil Salad with Bacon & Herbs Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 15

For the dressing:
1 cup green or French lentils
2 cups low-sodium or homemade chicken broth
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper
4 ounces bacon (about 4 thick-cut slices), cut into small pieces
2 large shallots, cut in half and thinly sliced
4 cloves garlic, minced
2 large sprigs rosemary, leaves stripped and minced
3 large leaves sage, minced
2 tablespoons capers, roughly chopped
1/2 cup Italian parsley leaves, roughly chopped
3 tablespoons extra-virgin olive oil
1 tablespoons Dijon mustard
1/2 tablespoon balsamic vinegar

Steps:

  • Wash and rinse the lentils. Put in a small saucepan and cover with the chicken broth. Bring to a boil then lower to a simmer and cook until just tender, 20 to 25 minutes. Add extra water while cooking if the liquid gets low. Drain the lentils and return them to the pot. Stir in the salt. Meanwhile, while the lentils are cooking, cook the bacon in a heavy pan over medium heat until crispy. Drain most of the fat out of the pan, then add the shallots, garlic, rosemary, and sage, and cook for 2 to 3 minutes or until the garlic is fragrant and the shallots are tender but not soft. Remove from the heat. Whisk the olive oil, mustard, and balsamic vinegar together until thick. Toss with the warm, drained lentils, then stir in the bacon and shallot mixture. Stir in the chopped capers and parsley. Taste and season with additional salt, if needed, and a generous quantity of black pepper. Serve warm. This keeps for 5 days in the refrigerator and is also good eaten cold.

FRENCH LENTIL SALAD



French Lentil Salad image

Lentils are simmered with aromatics until tender and flavorful, then tossed with toasted almonds, shredded red cabbage, fresh herbs, and a lively lemon dressing in this make-ahead salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 red onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 cup French green lentils, rinsed
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red-pepper flakes
1/2 cup toasted almonds, roughly chopped (optional)
1 cup shredded red cabbage
1 cup torn fresh herbs, such as flat-leaf parsley, tarragon, basil, and/or mint

Steps:

  • In a medium saucepan, heat 1 tablespoon oil over medium. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
  • In a medium bowl, whisk together remaining oil, lemon juice, and red-pepper flakes. Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine. Lentil salad can be stored in an airtight container in the refrigerator up to 3 days.

WARM LENTIL SALAD



Warm Lentil Salad image

Who said salads have to be served chilled? This soon-to-be family classic is best served warm.

Provided by Patak's Canada

Categories     Salad

Time 30m

Yield 2

Number Of Ingredients 7

2 tablespoons olive oil
½ red onion, diced
¼ cup diced red bell pepper
1 tablespoon Patak's Tandoori Curry Paste
1 ½ cups fully cooked lentils, drained
2 tablespoons lemon juice
¼ cup chopped fresh parsley

Steps:

  • Add olive oil to a pan on medium heat. Add onions and peppers and saute until tender.
  • Stir in Patak's Tandoori Curry Paste.
  • Add lentils and saute until hot.
  • Pour the mixture into a serving bowl, top with lemon juice, parsley, and enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 35.2 g, Fat 14.4 g, Fiber 13.4 g, Protein 14.4 g, SaturatedFat 2 g, Sodium 532.4 mg, Sugar 5 g

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

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

EASY WARM LENTIL SALAD



Easy Warm Lentil Salad image

This recipe was featured in this months Family Circle. I have eliminated the sausage called for in the original recipe to make this a great, easy vegan option!

Provided by Miss_Elaine

Categories     Lentil

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

1 1/4 cups lentils, rinsed
1 (8 1/2 ounce) jar artichoke hearts, quartered, drained and rinsed
4 scallions, trimmed and thinly sliced
1 small sweet red pepper, finely choped
1 carrot, grated
1/4 cup balsamic vinaigrette (I prefer reduced-fat)

Steps:

  • Cook lentils according to package directions, 20-25 minute or until tender. Drain.
  • Stir together lentils, artichokes, scallions, red pepper, and carrot in medium sized bowl. Drizzle vinagrette over top and stir until well blended. Serve immediately.

More about "warm french lentil salad with bacon herbs recipe 445"

RECIPE: WARM FRENCH LENTIL SALAD WITH BACON & HERBS
recipe-warm-french-lentil-salad-with-bacon-herbs image
2019-05-03 Remove from the heat. Whisk the olive oil, mustard, and balsamic vinegar together until thick. Toss with the warm, drained lentils, then stir in the …
From thekitchn.com
Estimated Reading Time 5 mins


WARM FRENCH LENTIL SALAD WITH DIJON VINAIGRETTE! - WELL …
warm-french-lentil-salad-with-dijon-vinaigrette-well image
2020-09-24 Combine extra virgin olive oil, balsamic vinegar, Dijon mustard, ½ tsp kosher salt, and ¼ tsp black pepper in a small bowl, then whisk to combine. Set aside. Heat a large skillet over medium-high heat. When hot, add thinly …
From wellseasonedstudio.com


WARM FRENCH LENTIL SALAD (VEGAN) - LOVE FOOD NOURISH
warm-french-lentil-salad-vegan-love-food-nourish image
2022-03-18 While the lentils are cooking toast the pumpkin seeds/pepitas. Heat a small frying pan/skillet on a medium heat. Add the coconut oil and then the pumpkin seeds/pepitas, cook for 2-3 minutes turning frequently until slightly …
From lovefoodnourish.com


COLORFUL LENTIL SALAD WITH FRESH HERBS | ITALIAN FOOD …
colorful-lentil-salad-with-fresh-herbs-italian-food image
Instructions. Rinse the lentils and place in a saucepan with the broth. Bring to a boil, then reduce the heat, cover, and cook for about 25 minutes or until just tender to the bite. Place in a colander to drain and cool. Place the onions, …
From italianfoodforever.com


WARM BACON LENTIL SALAD RECIPE - PRIMAVERA KITCHEN
warm-bacon-lentil-salad-recipe-primavera-kitchen image
2017-03-01 Instructions. In a cast iron skillet over medium heat, add bacon and cook for 5 minutes or until crispy. Drain most of the bacon fat out of the pan, but leave about 1 tablespoon in the skillet. Add the onions, red bell pepper and …
From primaverakitchen.com


WARM FRENCH LENTIL SALAD - SINFUL NUTRITION
warm-french-lentil-salad-sinful-nutrition image
2019-03-22 How to make this lentil salad recipe. In a small bowl, whisk together ½ tablespoon olive oil, 3 tablespoons red wine vinegar, 1 tablespoon of Dijon mustard, 1 ½ teaspoons Herbs de Provence, and salt and pepper to …
From sinfulnutrition.com


WARM LENTIL SALAD WITH FETA & FRESH HERBS - LIZ PEARSON
Directions: 1. In a large frying pan or skillet over medium heat, heat the oil. Add onion and sauté until softened, for about 3 minutes. 2. Add the carrots and red pepper and sauté just until tender-crisp, 2 to 3 minutes. Add the garlic and sauté for another 30 seconds.
From lizpearson.com


WARM FRENCH LENTIL SALAD WITH BACON & HERBS | KEEPRECIPES: YOUR ...
1 cup green or French lentils 2 cups low-sodium or homemade chicken broth 1/4 teaspoon salt, plus more to taste Freshly ground black pepper 4 ounces bacon (about 4 …
From keeprecipes.com


CLASSIC FRENCH LENTIL SALAD - PARDON YOUR FRENCH
2022-05-07 Ingredients. 1 cup Puy lentils (192g) (or common brown or green lentils) 3 cups (750ml) water, vegetable or chicken broth (low-sodium) 1 bay leaf 1 large carrot, peeled and finely diced 1 small shallot, peeled and finely diced (or ¼ red onion, peeled and diced) About 4 tbsp chopped fresh parsley 1/4 tsp fresh thyme leaves 1 garlic clove, minced ½ tbsp Dijon mustard …
From pardonyourfrench.com


RECIPE: WARM FRENCH LENTIL SALAD WITH BACON & HERBS
Sep 19, 2016 - Last fall I tagged along with my husband on a work trip to Toulouse, France (as one does when one’s spouse has meetings in such nice places). It was our first time in Toulouse, and it was stressful. I feel like the first trip to any new city is a kind of sacrifice to the travel gods, seasoned with blunders and bad maps…
From pinterest.co.uk


WARM LENTIL WHITE BEAN SALAD - DISH 'N' THE KITCHEN
2022-03-21 Instructions. Preheat oven to 375 F, Lay sliced tomatoes cut side up on a baking sheet lined with parchment paper. Sprinkle thyme sprigs, salt, and pepper over the tomatoes and drizzle olive oil over all.
From dishnthekitchen.com


WARM LENTIL BACON SALAD WITH SHALLOTS & FRESH THYME
Add the bacon back into the pan along with the lentils. Mix everything well and heat through until the lentils are warm. Remove the thyme leaves from their stalks and add to the lentils. Season well with salt and pepper and stir the butter through. Serve as a side dish with meat or fish or on its own as an appetiser.
From emmaeatsandexplores.com


WARM LENTIL SALAD WITH LIGHT FETA AND FRESH HERBS - LIZ PEARSON
2014-04-08 Highly recommended. Directions: 1. In a large frying pan or skillet over medium heat, heat the oil. Add onion and sauté until softened, for about 3 minutes. 2. Add the carrots and red pepper and sauté just until tender-crisp, 2 to 3 minutes. Add the garlic and sauté for another 30 seconds. 3.
From lizpearson.com


RECIPE: WARM FRENCH LENTIL SALAD WITH BACON & HERBS
Jul 19, 2016 - Last fall I tagged along with my husband on a work trip to Toulouse, France (as one does when one’s spouse has meetings in such nice places). It was our first time in Toulouse, and it was stressful. I feel like the first trip to any new city is a kind of sacrifice to the travel gods, seasoned with blunders and bad maps…
From pinterest.ca


WARM FRENCH LENTIL SALAD WITH BACON AND HERBS - PEHP
1 cup green or French lentils 2 cups low-sodium or homemade chicken broth ¼ tsp salt, plus more to taste Freshly ground black pepper 2 thick-cut slices of bacon, or 4 pieces of turkey bacon, cut into small pieces 2 large shallots, cut in half and thinly sliced 4 cloves of garlic, minced 3 large sage leaves, minced 2 TBSP capers, roughly ...
From pehp.org


WARM LENTIL SALAD WITH BACON AND WALNUTS - OLIVIA'S CUISINE
2019-12-28 Make the Dijon vinaigrette: Combine vinegar and Dijon in a bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper. Assemble the salad: When lentils are cooked, toss with the vinaigrette, then stir in the bacon, caramelized onions, toasted walnuts and parsley. Taste for seasoning and adjust if necessary.
From oliviascuisine.com


WARM FRENCH LENTIL SALAD WITH BACON & HERBS | MYMARKET
Remove from the heat. 3. Whisk the olive oil, mustard, and balsamic vinegar together until thick. Toss with the warm, drained lentils, then stir in the bacon and shallot mixture. Stir in the chopped capers and parsley. Taste and season with additional salt, if needed, and a generous quantity of black pepper. 4. Serve warm.
From my-market.sg


WARM LENTIL AND BACON SALAD | SO DELICIOUS
Ingredients Needed for Warm Lentil and Bacon Salad . 5 ounces of red lentil 2 cups of chicken stock 3 bacon slices 1 small red onion, sliced 2 garlic cloves, crushed sage rosemary parsley 1 tablespoon caper 1 tablespoon olive oil 1 teaspoon dijon mustard 1 …
From sodelicious.recipes


WARM FRENCH LENTIL SALAD WITH BACON & HERBS - RECIPES LIST
Toss with the warm, drained lentils, then stir in the bacon and shallot mixture. Stir in the chopped capers and parsley. Taste and season with additional salt, if needed, and a generous quantity of black pepper. Serve warm. This keeps for 5 days in the refrigerator and is also good eaten cold. This recipe was first published September 2007.
From recipes-list.com


LENTIL AND HERB SALAD RECIPE | MYRECIPES
Directions. Place lentils in a large saucepan. Cover with water to 2 inches above lentils; bring to a boil. Reduce heat, and simmer 45 minutes or until tender. Drain well. Place lentils in a large bowl. Stir in onion and next 4 ingredients (through pepper). Add vinegar and oil; toss well. Serve at room temperature.
From myrecipes.com


WARM LENTIL SALAD {SUPER EASY RECIPE} - SIMPLY STACIE
Step Two: Heat a tablespoon of olive in a large saucepan on the stove over medium heat. Add in onions and stir occasionally for about 5 minutes. Then add in garlic, tomatoes, cucumber, cumin, ginger, paprika, cayenne, and stir and continue to cook for about 3 minutes. Step Three: Add in the lentil mixture and stir for a minute.
From simplystacie.net


LENTIL SALAD WITH HERBS - AN OLIVE A DAY
2018-10-08 Method. In a medium size pot, cover the lentils with about 2-3 inches of water and bring to a boil. Once boiling, reduce heat to a simmer and cook until the lentils are al dente (about 25 minutes). I check on the lentils occasionally to make sure there is still a sufficient amount of water in the pot. I also test them at around 20 minutes ...
From anoliveaday.com


HERBY FRENCH LENTIL SALAD WITH CARROTS, GOAT CHEESE, AND PISTACHIOS
2021-08-24 When the lentils are ready, drain and discard the bay leaf. Add the warm lentils to the dressing. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and toss well to coat. Let marinate and cool to room temperature, stirring occasionally, about 20 minutes. Meanwhile, peel and dice 4 medium carrots (about 2 cups).
From thekitchn.com


WARM LENTIL SALAD WITH ROASTED VEGETABLES AND BACON
2020-01-30 Put lentils back in the pot and toss with about ⅔ of the vinaigrette while they are till warm. Keep warm by covering with a lid. Once the veggies and bacon are done, remove from oven and place vegetables in a large bowl. Rip or cut bacon into chunks and add to vegetables. Add 3-4 large handfuls of arugula.
From mypocketkitchen.com


CUSTOMER SERVICE - BOB'S RED MILL NATURAL FOODS
At Bob's Red Mill, we know that you can't rush quality. That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. This production 'secret' allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended. Our beautiful stone grinding mills are much like the ones …
From bobsredmill.com


WARM FRENCH LENTIL SALAD WITH BACON & HERBS RECIPE
Preheat oven to 425 degrees. Peel and cut the sweet potato into ½-inch cubes. Halve, peel, and finely chop the red onion. Halve the Brussels sprouts lengthwise through the core and thinly slice.
From foodnewsnews.com


RECIPE DETAIL PAGE | LCBO
1 Preheat oven to 400°F (200°C). 2 For the lentils, in a large saucepan, bring 6 cups (1.5 L) water to a boil. Stir in lentils, lower to a simmer, cover and cook until just tender, 25 to 30 minutes.
From lcbo.com


FRENCH LENTIL SALAD - KATHY'S VEGAN KITCHEN
2022-06-27 Add four cups of water per cup of lentils to a pot. 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). Green Lentils: 18-20 minutes.
From kathysvegankitchen.com


LENTIL SALAD - AN EASY FRENCH CLASSIC! - THECOOKFUL
Combine the lentils, broth or water, bay leaf and garlic in a medium saucepan and bring to a boil over high heat. Turn the heat down to low, cover the pot and simmer lentils until tender, 15 to 20 minutes. While the lentils are cooking, sauté the vegetables: heat the olive oil in a large skillet over medium-high heat.
From thecookful.com


WARM FRENCH LENTIL SALAD RECIPE — COOKS WITHOUT BORDERS
Drain the lentils, remove the bay leaf and add the lentils to the bowl with the bowl with the mirepoix. 3. While the lentils are cooking, make a vinaigrette: Place the vinegar and salt in a small bowl, add the Dijon mustard and whisk together. Whisk …
From cookswithoutborders.com


HOW TO MAKE WARM LENTIL, ROASTED CARROT, & HERB SALAD - BEST …
Season to taste with salt and pepper. For the salad: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Put the carrots on the baking sheet, coat them with two tablespoons of olive oil, and season with salt and pepper. Roast them for 25 minutes, or until just golden and tender when pierced with a knife.
From charlestonmag.com


WARM FRENCH LENTIL SALAD - COCINA DE COCO
Lentils are an important a staple in other cultures around the world, but I feel like they get a bad rap stateside. Many Americans deem lentils mushy, brown, unappealing and overly healthy..."hippie" food basically. I'm here to advocate for the humble lentil! They are delicious, budget friendly and really nutritious. However, they need to be prepared with care and …
From cocinadecoco.com


Related Search