WARM LENTIL SALAD WITH ROASTED BEETS AND GOAT CHEESE
Steps:
- Begin by roasting the beets.
- Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.
- Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
- To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.
- Preheat oven to 375 degrees F.
- Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
- Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.
WARM LENTIL SALAD WITH ROASTED BEETS AND GOAT CHEESE
Steps:
- Begin by roasting the beets.
- Lentils:
- Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.
- Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
- To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.
- Preheat oven to 375 degrees F.
- Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
- Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.
STEAK, BEETROOT, HORSERADISH & WARM LENTIL SALAD
Get four of your 5-a-day in one meal from this steak, beetroot and lentil salad. As well as being super-nutritious, it only takes 20 minutes to make
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 13
Steps:
- Whisk together the horseradish, yogurt and honey. Season and add lemon juice to taste.
- Season the steak on all sides with a little salt and black pepper. Heat 1 tbsp oil in a non-stick frying pan. Add the steak and cook to your liking, 2-3 mins on each side for medium rare. Set aside to rest.
- Put the pan back on the heat, add the remaining oil, lightly crush in the garlic, then tip in the peas, lentils, beans and beetroot. Cook for a few mins, stirring, until the peas and beetroot are warmed through. Remove from the heat, then stir through the remaining lemon juice, dill and rocket.
- Thinly slice the steak. Divide the lentil salad between two plates, nestle in the steak and drizzle over the dressing.
Nutrition Facts : Calories 496 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 20 grams sugar, Fiber 16 grams fiber, Protein 42 grams protein, Sodium 1.6 milligram of sodium
WARM LENTIL SALAD WITH ONION, PEPPERS, AND SPINACH
This is a South Beach recipe, but I'm not sure which phase. I like warm salads, especially on SBD, as I get tired of all that raw food crunching!
Provided by Ppaperdoll
Categories Lentil
Time 55m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in small pan and cook onion until just starting to brown. Add lentils and bay leaf. Stir to coat in oil. Add vegetable stock and stir. Bring to a boil, reduce heat, cover, and simmer 40 minutes or until liquid is absorbed and lentils are tender, but not mushy.
- When lentils are cooked, remove from heat and discard bay leaf. Stir in spinach and red pepper. Season to taste and serve with fresh parsley, olive oil, and balsamic vinegar.
Nutrition Facts : Calories 907.2, Fat 11.8, SaturatedFat 1.7, Sodium 25.5, Carbohydrate 143.7, Fiber 70.7, Sugar 11.3, Protein 58.9
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, SPINACH & BEETROOT SALAD
Can't remember on which website I got the idea for this recipe, but I added quite a few twists to it from the ingredients I had available, so I think it qualifies as a new recipe! The bacon could easily be left out to make it a vegetarian main meal.
Provided by Lennongirl
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large frying pan, heat up about half of the oil. Add the onion, garlic & greenpepper and saute until it softens. Add the bacon and cook for another 5 minutes, or until done.
- Add to this the spinach, herbs and balsamic glaze and stir well to combine. Cook for about 2 minutes or until spinach is wilted.
- Meanwhile combine the beetroot and lentils in a large salad bowl and warm briefly in the microwave (about 1 minute or so).
- Finally add the spinach and bacon mixture to the salad bowl, together with the rocket and blue cheese and stir to combine. Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 674.1, Fat 36.6, SaturatedFat 12.4, Cholesterol 51.8, Sodium 846.8, Carbohydrate 57.2, Fiber 21.4, Sugar 10.9, Protein 34.2
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