TOMATO AND LENTIL SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
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.
WARM LENTIL SALAD
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
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
WARM LENTIL SALAD WITH SUN-DRIED TOMATOES
I am really coming to enjoy lentils which is something I never would have anticipated in the past but they really are versatile. I stole this off a a vegan website and have been meaning to try it. I am sticking it here so I don't forget I have it. They didn't list serving amounts so I am guessing a tad.
Provided by Sarah_Jayne
Categories Lentil
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the tomatoes with water to cover. Bring to a boil, remove the pan from the heat, and set aside.
- In a medium saucepan, bring 2 quarts water to a boil.
- Add the lentils and boil, uncovered for 15 minutes.
- Add 1/2 teaspoon salt and continue to boil for 10-15 minutes, until the lentils are tender but still hold their shape.
- Drain, transfer the lentils to a mixing bowl, and toss them with 1 tablespoon of the oil.
- In a heavy skillet over medium heat, warm the remaining oil.
- Add the onion, carrot, and celery, and cook, stirring often, until tender, 8 to 10 minutes.
- Add the garlic and cook 2 minutes longer.
- Stir the vegetables into the lentils.
- Drain the tomatoes, slice them into quarters.
- Add them to the lentil mixture.
- Season the salad with vinegar and add salt and pepper to taste.
- Garnish with chopped parley. Serve.
Nutrition Facts : Calories 725.3, Fat 37.4, SaturatedFat 5.2, Sodium 248.2, Carbohydrate 73.4, Fiber 32.5, Sugar 9.4, Protein 27.1
WARM LENTIL SALAD
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 6
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.
LENTIL SALAD WITH TOMATOES
Provided by Pierre Franey
Categories easy, lunch, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 13
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
SARAH'S QUICK WARM LENTIL SALAD
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
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
LENTILS WITH SUN-DRIED TOMATOES AND FETA
Make and share this Lentils With Sun-Dried Tomatoes and Feta recipe from Food.com.
Provided by dicentra
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large pot of water, add 1 teaspoon salt and lentils. Bring to a boil. Reduce heat and simmer 20 minutes.
- Meanwhile, in small bowl, whisk together remaining ingredients, except feta cheese.
- Drain and rinse lentils. Place in serving bowl. Add dressing and toss gently. Add feta and toss gently again. Serve.
Nutrition Facts : Calories 372.3, Fat 11.6, SaturatedFat 3.9, Cholesterol 16.7, Sodium 284.5, Carbohydrate 46, Fiber 22.4, Sugar 3.5, Protein 21.7
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