LENTIL SALAD
My favorite lentil salad recipe is made with cucumber, sun-dried tomatoes, onion, fresh mint and a zippy lemon dressing. Super simple to make, and so light and refreshing!
Provided by Ali
Time 40m
Number Of Ingredients 11
Steps:
- Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
- Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
- Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
- Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.
CUBAN LENTIL SALAD WITH SPICY VINAIGRETTE
Steps:
- In a large pot, bring the water to a boil and add the salt. Add the lentils, reduce the heat to low, and cook covered for 30 minutes. The lentils should be tender but not mushy. Take care not to overcook them or they can fall apart. While the lentils are cooking, in a medium skillet, heat 1 tablespoon of the olive oil over medium low heat. Add the garlic and cook gently for 5 to 6 minutes, or until softened and just slightly golden. Do not allow to brown. Remove from the heat and add the cumin, coriander, cayenne, and salt. Stir in the vinegar and then transfer the mixture to a large serving bowl. Drain the lentils in a colander, and immediately transfer them to the bowl. Toss together until the lentils are evenly coated with the dressing, then drizzle the remaining 4 tablespoons of olive oil over the top and toss again just to mix. Cool to room temperature, stir in the scallions and jicama, and serve immediately, or refrigerate for 1 or 2 hours, to allow the flavors to marry. Garnish with sprigs of parsley and lemon wedges.
COLD LENTIL SALAD
This lentil salad is very simple and yet very tasty. It is perfect for picnics and summer gatherings. If you grow fresh herbs and tomatoes, it will come out even better. It is appropriate for vegan, gluten-free, and generally healthy eating.
Provided by Lindsay L.
Categories Salad Beans Lentil Salad Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Peel outer skins from garlic bulbs and cut about 1/4 inch from the top of each bulb to expose cloves; place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon olive oil, and wrap garlic bulbs in the foil. Place wrapped bulbs into a baking dish.
- Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
- Place lentils into a 5-quart pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain lentils in a fine-mesh strainer and rinse with cold water to cool; drain again.
- Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat. Keep refrigerated until serving time.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 25.7 g, Fat 5.5 g, Fiber 8.6 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 28.2 mg, Sugar 3 g
LENTIL SALAD WITH MUSTARD VINAIGRETTE
Guy Weyl was a little boy during World War II, when his parents fled the Nazis, first hiding in the Dordogne and then crossing the border into Spain when France became too dangerous. They then went to Portugal, and from there took a boat to New York, where they stayed through the rest of the war. The whole time Guy was in the United States, he missed the green lentils from France. During the war, lentils were just beginning to gain popularity in New York as a wartime alternative to meat, but they still were not the delicacy they were in France. So, when Guy returned to France and went to school, he was thrilled to eat lentils again, but his schoolmates laughed at his fondness for them, because that was all they had had to eat during the war. This hasn't lessened his ardor for the tiny green pulses, and Guy's wife, Eveline, makes a wonderful lentil salad.
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Rinse the lentils, and discard any pebbles you may find.
- Put the lentils in a saucepan with water to cover. Set the sauce-pan over medium heat, and bring to a boil. Add the teaspoon of salt, the celery, quartered onion, garlic, bay leaf, and 1 teaspoon of the fresh thyme. Simmer the lentils, uncovered, for about 20 minutes, or until al dente. (Cooking time for lentils can vary greatly.) When cool enough to handle, fish out the celery, onion, and bay leaf, and discard.
- Whisk together, in a salad bowl, the mustard, vinegar, oil, salt, and freshly ground pepper to taste. Drain the lentils while warm, and put them in the bowl with the vinaigrette. Toss with the diced onion, parsley, and remaining teaspoon of thyme.
LENTIL SALAD WITH BALSAMIC VINAIGRETTE
Categories Salad Onion Low Fat Quick & Easy Lentil Spring Vegan Parsley Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley.
- Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).
- Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates. Serve warm or at room temperature.
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