RED LENTIL SALAD RECIPE
Red Lentil Salad is delicious and easy to prepare! This salad makes a great light lunch! Perfect for dinner with a bowl of soup or a salad! Make this ahead of time, overnight and it tastes even better! Bring along to any potluck!
Provided by Eileen Kelly
Categories Salad
Time 30m
Number Of Ingredients 21
Steps:
- Rinse and drain red lentils with water.
- In a 4 quart saucepan over medium/high heat add 1 quart of water, the rinsed red lentils, lemon peel, garlic, bay leaf, and thyme.
- Bring lentils to an almost boil,(note 1) reduce heat to low, simmer red lentils for about 15 minutes, uncovered.
- Once lentils are cooked, remove and discard lemon peel, bay leaf, and thyme.
- Drain the lentils. Place them in a bowl.
- In a mason jar or bowl with a lid, add lemon juice, lemon zest, minced garlic, Dijon mustard, olive oil, fresh parsley, and fresh thyme. Season with salt and pepper. Check the seasoning on the vinaigrette. Reseason if needed. (Note 3) Set aside to assemble the red lentil salad
- Place the lid on mason jar or place the lid on the bowl. Shake the salad dressing well to mix.
- Combine with the cooked red lentils, diced shallots, carrots, celery, chopped parsley, and thyme.
- Top with the Lemon Vinaigrette. Toss well.
- Taste the salad. Reseason with salt and pepper if needed. Adjust herbs if needed.
- This salad is best refrigerated for a bit before serving. I make this the evening before.
Nutrition Facts : ServingSize 1 serving, Calories 169 kcal, Carbohydrate 8 g, Protein 3 g, Fat 14 g, SaturatedFat 2 g, Sodium 220 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 12 g
CURRIED RED LENTIL KOHLRABI, AND COUSCOUS SALAD
Provided by Bon Appétit Test Kitchen
Categories Leafy Green Side Vegetarian Quick & Easy High Fiber Dinner Curry Lentil Healthy Low Cholesterol Vegan Couscous Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 main-course servings
Number Of Ingredients 10
Steps:
- Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
- Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
- Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
- Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
- Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.
CURRIED RED LENTIL SALAD
I found this recipe online and noticed there was nothing else like it on Recipezarr. I really enjoyed it. Add cooked chicken, pork, or lamb meat to it to make a nice summer meal.
Provided by FlamingoSushi
Categories Lentil
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, whisk together all ingredients for dressing. Set aside.
- Wash lentils. Cook in boiling water 5-6 minutes or until just tender. Rinse and drain well.
- Add capers, currants and onions to lentils.
- Combine with dressing and let marinate at least 2 hours in the refrigerator before serving.
- Enjoy!
Nutrition Facts : Calories 462.6, Fat 21.4, SaturatedFat 2.8, Sodium 594.4, Carbohydrate 54.4, Fiber 19.4, Sugar 17.8, Protein 15.9
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