Warm Lentil Salad With Balsamic Roast Squash Recipes

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WARM LENTIL SALAD WITH BALSAMIC ROAST SQUASH



Warm Lentil Salad With Balsamic Roast Squash image

This recipe started out as something else. I had in my pantry a bag of mixed sprouted lentils - black, green, and brown. I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils - green and black lentils remain intact even after they soften - that I didn't want to mash them. Meanwhile I had roasted some squash with balsamic vinegar. I ended up warming the lentils in a cumin-scented vinaigrette and serving them with the squash.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h30m

Yield Serves 4 to 6

Number Of Ingredients 18

2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds), or 1 large acorn squash, cut in half (If using acorn squash, place in a 425 degree oven for 20 minutes before cutting in
Salt to taste
1 tablespoon balsamic vinegar (2 tablespoons if using acorn squash)
1 tablespoon extra virgin olive oil
1 cup black lentils (also known as beluga lentils), green Le Puy lentils, or a mixture, rinsed
1 teaspoon minced ginger
1 teaspoon turmeric
1/2 onion (intact)
1 quart water
Salt to taste
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon cumin seeds, ground
Salt and freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil
1/4 cup chopped or slivered flat leaf parsley

Steps:

  • Combine the lentils, ginger, turmeric, onion, water, and salt to taste in a medium saucepan and bring to a boil. Reduce the heat to medium and cook at a moderate bubble until the lentils have softened and produced a flavorful broth, about 35 to 40 minutes. Remove from the heat. Remove the onion and discard. Place a strainer over a bowl and drain the lentils.
  • Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. If using cut up squash, place in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat. If using acorn squash, spoon a tablespoon of the balsamic vinegar into both cavities, season with salt, brush with olive oil, and place cut side up on a foil-lined baking sheet. Bake 40 to 50 minutes, basting every 10 minutes, until thoroughly tender. Remove from the heat and when cool enough to handle remove the skin and cut the squash into dice.
  • In a small bowl or measuring cup whisk together the vinegars, mustard, salt and pepper, olive oil, and walnut oil. Toss with the lentils and return to the saucepan. Add a few tablespoons of the lentil broth, stir in the parsley and heat through.
  • Place the squash in the middle of a wide bowl or serving platter, surround with the lentil salad and serve.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 12 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 870 milligrams, Sugar 5 grams, TransFat 0 grams

WARM LENTIL SALAD



Warm Lentil Salad image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 6

1 cup red lentils, picked over and washed
2 1/2 cups chicken broth
1/4 cup each finely diced radish, red, yellow and green bell pepper
1/3 cup mustard vinaigrette
Salt and freshly ground black pepper
1/4 cup chopped flat leaf parsley

Steps:

  • Bring the broth to a boil. Add the lentils and bring them back to a boil. again. Lower the heat and simmer, uncovered just until the color of lentils changes, about 6 or 7 minutes only.
  • If there is excess water, then drain it. Transfer the lentils to a bowl and add the diced radish, and differently colored bell peppers. When at room temperature, but still somewhat warm, dress with vinaigrette and season to taste with salt and pepper.
  • Right before serving, toss with the parsley and serve as a bed for the chili scallops.

WARM LENTIL SALAD WITH BALSAMIC ROAST SQUASH



WARM LENTIL SALAD WITH BALSAMIC ROAST SQUASH image

Categories     Bean     Dinner     Vegan

Yield 6 servings

Number Of Ingredients 20

2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds), or 1 large acorn squash, cut in half*
Salt to taste
1 tablespoon balsamic vinegar (2 tablespoons if using acorn squash)
1 tablespoon extra virgin olive oil
For the lentils:
1 cup black lentils (also known as beluga lentils), green Le Puy lentils, or a mixture, rinsed
1 teaspoon minced ginger
1 teaspoon turmeric
1/2 onion (intact)
1 quart water
Salt to taste
For the salad:
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon cumin seeds, ground
Salt and freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil
1/4 cup chopped or slivered flat leaf parsley

Steps:

  • *If using acorn squash, place in a 425 degree oven for 20 minutes before cutting in half and seeding. It will be much easier to cut. 1. Combine the lentils, ginger, turmeric, onion, water, and salt to taste in a medium saucepan and bring to a boil. Reduce the heat to medium and cook at a moderate bubble until the lentils have softened and produced a flavorful broth, about 35 to 40 minutes. Remove from the heat. Remove the onion and discard. Place a strainer over a bowl and drain the lentils. 2. Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. If using cut up squash, place in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat. If using acorn squash, spoon a tablespoon of the balsamic vinegar into both cavities, season with salt, brush with olive oil, and place cut side up on a foil-lined baking sheet. Bake 40 to 50 minutes, basting every 10 minutes, until thoroughly tender. Remove from the heat and when cool enough to handle remove the skin and cut the squash into dice. 3. In a small bowl or measuring cup whisk together the vinegars, mustard, salt and pepper, olive oil, and walnut oil. Toss with the lentils and return to the saucepan. Add a few tablespoons of the lentil broth, stir in the parsley and heat through. 4. Place the squash in the middle of a wide bowl or serving platter, surround with the lentil salad and serve. Advance preparation: The cooked lentils will keep for 3 or 4 days in the refrigerator. Keep the broth in a jar and moisten if desired when you reheat. The squash will keep for 2 or 3 days. Reheat gently in a pan or in a medium-low oven.

WARM LENTIL SALAD



Warm Lentil Salad image

This is great comfort food and easy to make either vegetarian or not. The lentils cook up firm but tender, and the veggies are crisp and bright. It's an easy recipe to put on the stove and simmer while you are busy elsewhere.

Provided by Johannah Gage

Categories     Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/3 cups brown lentils
3 1/3 cups broth, vegetable or 3 1/3 cups chicken
1 red bell pepper, diced
1/2 tomatoes, chopped
1 cup fresh spinach, stems removed and torn into medium-sized pieces
1 small yellow onion
1 bay leaf
2 tablespoons olive oil
1 -2 teaspoon balsamic vinegar

Steps:

  • Thinly slice onion and saute in a medium-sized pot until onion starts to brown.
  • Add lentils and bay leaf, stirring to coat with oil.
  • Add broth/stock and stir, bringing to a boil.
  • Cover, reduce heat, and simmer for 40 minutes or until the liquid is absorbed and lentils are tender.
  • While lentils are cooking, prepare the veggies.
  • When lentils are ready, remove the bay leaf and remove the pot from heat. Stir in the spinach, red pepper, and tomato.
  • Add salt and pepper to taste. Drizzle with balsamic vinegar to taste. The balsamic should add a light zing to the flavors but not be overpowering.

Nutrition Facts : Calories 314.6, Fat 7.9, SaturatedFat 1.2, Cholesterol 0.3, Sodium 522.3, Carbohydrate 43.7, Fiber 20.8, Sugar 4.4, Protein 17.8

WARM LENTIL, POTATO AND VEGETABLE SALAD



Warm Lentil, Potato and Vegetable Salad image

Provided by Marian Burros

Categories     dinner, salads and dressings

Time 45m

Yield 2 servings

Number Of Ingredients 12

8 ounces tiny new potatoes
1 cup red lentils
1 tablespoon olive oil
2 teaspoons Dijon mustard
3 tablespoons balsamic vinegar
Fresh basil, enough for 3 tablespoons chopped
2 ounces red onion, enough for 1/2 cup chopped
10 ounces whole red pepper or 9 ounces ready-cut red pepper, enough for 2 cups chopped
3 ounces fennel, enough for 1/2 cup chopped
1/8 teaspoon salt (optional)
Freshly ground black pepper
2 slices crusty whole grain bread

Steps:

  • Scrub potatoes; do not peel. Cook in plenty of water in a covered pot until potatoes are tender, about 20 minutes.
  • Meanwhile, combine lentils with 3 cups water and bring to boil in a covered pot. Reduce heat and cook lentils in partly covered pot until tender, about 10 minutes.
  • Whisk oil, mustard and vinegar in serving bowl.
  • Wash, dry and mince basil and stir in.
  • Cut onion in large chunks, place in a food processor and process until chopped fine; add to serving bowl.
  • Wash, trim, seed and cut pepper into large chunks; process until chopped fine, and add to serving bowl.
  • Wash and trim fennel, cut into chunks, and process until chopped fine; add to bowl.
  • When lentils are cooked, drain well and stir in.
  • When potatoes are cooked, drain and cut into bite-size pieces; stir into bowl; season with salt and pepper and serve at room temperature with whole grain bread.

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 8 grams, Carbohydrate 113 grams, Fat 10 grams, Fiber 20 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 215 milligrams, Sugar 17 grams, TransFat 0 grams

WARM ROASTED SQUASH AND PUY LENTIL SALAD



Warm roasted squash and puy lentil salad image

This fresh and vibrant salad makes use of tinned lentils, a storecupboard staple. The result is filling, low-fat and contains all of your five-a-day

Provided by Good Food team

Categories     Lunch, Side dish

Time 40m

Number Of Ingredients 24

1kg butternut squash , chunkily diced
1 ½ tbsp olive oil
1 garlic clove , crushed
2 tsp thyme leaves
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
2 x cans puy lentils in water
½ red onion sliced
100g bag spinach
150g cherry tomatoes, halved
40g Cheshire cheese
1-2 tbsp toasted pumpkin seeds
1kg butternut squash , chunkily diced
1 ½ tbsp olive oil
1 garlic clove , crushed
2 tsp thyme leaves
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
2 x cans puy lentils in water
½ red onion sliced
100g bag spinach
150g cherry tomatoes, halved
40g Cheshire cheese
1-2 tbsp toasted pumpkin seeds

Steps:

  • Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
  • Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
  • Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.
  • Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
  • Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
  • Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.

Nutrition Facts : Calories 304 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Fiber 13 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium

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

LENTIL & ROASTED VEGETABLE SALAD RECIPE BY TASTY



Lentil & Roasted Vegetable Salad Recipe by Tasty image

Here's what you need: butternut squash, brussels sprouts, red onion, olive oil, salt, pepper, green lentil, water, balsamic vinegar, maple syrup, salt, pepper

Provided by Rachel Gaewski

Categories     Lunch

Yield 2 servings

Number Of Ingredients 12

2 cups butternut squash, cubed
2 cups brussels sprouts, quartered
1 red onion, cut into wedges
1 tablespoon olive oil
salt, to taste
pepper, to taste
1 cup green lentil, rinsed
3 cups water, or vegetable broth
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400°F (200°C).
  • Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
  • Bake for 20 minutes, flipping halfway through.
  • In a medium saucepan, add lentils and water, and bring to a boil.
  • Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
  • When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
  • For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
  • Pour dressing over lentils and vegetables and toss until fully coated.
  • Transfer lentil salad to two containers and refrigerate for up to 5 days.
  • Enjoy!

Nutrition Facts : Calories 600 calories, Carbohydrate 109 grams, Fat 8 grams, Fiber 19 grams, Protein 29 grams, Sugar 20 grams

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