MEDITERRANEAN POWER LENTIL SALAD
This healthy, satisfying Mediterranean lentil salad recipe with spinach, crunchy veggies, and a zippy lime dressing, is the ultimate power bowl! It's easy to make and even better the next day. Add pomegranate seeds (arils) when in season, or leave them out. Keep it vegan or add a sprinkle of creamy feta.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 15
Steps:
- Cook the lentils. In a saucepan, combine lentils with 3 cups of water and pinch of kosher salt. Bring to a boil. Cover, and lower heat to medium-low. Let simmer until the lentils are fully tender (anywhere from 25 to 45 minutes depending on the kind of lentils used). Be sure to check and add water if lentils seem too dry during the cooking process (they should absorb a lot of the water. Drain and set aside to cool.
- In a large mixing bowl, combine cooked lentils with chopped onions, cucumbers, baby spinach, parsley, and pomegranate seeds (arils.) Give everything a gentle toss.
- Make the dressing. In a small bowl or measuring cup, whisk together the lime dressing ingredients. Pour the dressing over the lentil salad and toss to combine. Add a sprinkle of feta cheese to finish.
- Allow a few minutes for the flavors to meld before serving.
Nutrition Facts : Calories 127.6 kcal, Sodium 15.3 mg, SaturatedFat 1.7 g, Carbohydrate 5 g, Fiber 0.8 g, Protein 0.9 g, ServingSize 1 serving
ZESTY LENTIL SPINACH SALAD
This Zesty Lentil Spinach Salad is made with garlicky sauteed veggies, hearty lentils, fresh spinach, and some tangy lemon juice. It's delicious when served warm, and also makes great leftovers after being chilled.
Provided by Ali
Time 30m
Number Of Ingredients 11
Steps:
- Rinse the lentils with water in a fine-mesh strainer, picking out and discarding any little stones that may have snuck in there. Transfer the lentils to a medium saucepan, and stir in the stock. Cook over medium-high heat, until the mixture reaches a boil. Reduce heat to medium-low and simmer for 20-25 minutes, stirring occasionally, until the lentils are tender. Drain, and set aside.
- Meanwhile, as the lentils are cooking, heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add the mushrooms and broccoli and sauté for 3-4 minutes, stirring occasionally. Stir in 1 additional tablespoon olive oil, red onions and garlic, and season with a generous pinch of salt and pepper. Continue sautéing for 2-3 minutes, stirring occasionally, until the garlic is fragrant and the veggies are cooked to your desired level of tenderness. (I liked keeping the broccoli and onions slightly crisp, and not completely soft.) Remove from the heat and set aside.
- In a large bowl, combine the cooked (and drained) lentils, veggie mixture, spinach, lemon juice and zest, remaining 1 tablespoon olive oil, and feta cheese. Toss to combine.
- Serve warm, garnished with extra feta cheese, if desired.
LENTILS WITH SPINACH
This grain and vegetable dish is a perfect complement to a main course but flavorful enough to steal the show.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the water, lentils, carrot, onion, garlic, and bay leaf. Season with salt and pepper. Bring to a boil. Lower the heat and simmer, partially covered, until the lentils are soft, 15 to 20 minutes. Drain, discarding bay leaf.
- Use a paper towel to wipe out any water from the saucepan. Add oil, and return pan to medium heat. Stir in the lentils, vegetables, and spinach. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes. Taste, and adjust for seasoning. Use a slotted spoon to transfer to serving bowls.
Nutrition Facts : Calories 135 g, Fat 3 g, Protein 8 g
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