Everyday Italians Italian Lentil Salad Recipes

ITALIAN LENTIL SALAD

Italian Lentil Salad image

Provided by Giada De Laurentiis

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 pound green lentils (recommended: Sabarot)
2 scallions, chopped
1 cup halved seedless green grapes
1 cup halved seedless red grapes
1 cucumber, peeled, seeded and diced
1 red bell pepper, seeded and diced
1/2 cup coarsely chopped skinned and toasted hazelnuts
2 teaspoons lemon zest (from about 2 lemons)
1/3 cup fresh lemon juice (from 1 to 2 lemons)
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

For the Salad:
Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
For the Vinaigrette:
Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
Pour the vinaigrette over the salad and toss well.

Nutrition Facts : Calories 480, Fat 20 grams, SaturatedFat 2 grams, Sodium 173 milligrams, Carbohydrate 61 grams, Fiber 14.5 grams, Protein 19 grams, Sugar 11 grams

ITALIAN LENTIL SALAD

Italian Lentil Salad image

Categories Salad Lentil Boil

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 pound green lentils
2 scallions, white part only, chopped
1 cup halved seedless green grapes
1 cup halved seedless red grapes
1 cucumber, peeled, seeded, and diced
1 red bell pepper, cored, seeded, and diced
1/2 cup coarsely chopped skinned and toasted hazelnuts
2 teaspoons grated lemon zest (from 1 to 2 lemons)
1/3 cup fresh lemon juice (from 2 lemons)
1/3 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, 18 to 20 minutes. Drain and let cool for 5 minutes.
Combine the lentils, scallions, red and green grapes, cucumber, bell pepper, hazelnuts, and lemon zest in a large salad bowl.
Pour the lemon juice into a small bowl. Slowly add the oil, whisking constantly, until combined. Season the dressing with salt and pepper.
Pour the dressing over the salad and toss well.

EVERYDAY ITALIAN'S ITALIAN LENTIL SALAD

Everyday Italian's Italian Lentil Salad image

Make and share this Everyday Italian's Italian Lentil Salad recipe from Food.com.

Provided by 897430

Categories Vegan

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb green lentil
1 cup halved green seedless grape
1 cup halved red seedless grapes
1 cup English cucumber, with skin
1/2 red bell pepper, diced
1/2 cup toasted chopped walnuts
2 teaspoons lemon zest
1/3 cup fresh lemon juice
1/3 cup extra virgin olive oil
salt
pepper

Steps:

For the Salad:
Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
For the Vinaigrette:
Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
Pour the vinaigrette over the salad and toss well.

Nutrition Facts : Calories 711.6, Fat 28.9, SaturatedFat 3.6, Sodium 9.9, Carbohydrate 86.4, Fiber 35.9, Sugar 16.6, Protein 31.6

ITALIAN LENTIL SALAD

Italian Lentil Salad image

This salad functions as a perfect lunch or side dish for dinner. The Italian flavors mix beautifully in your mouth.

Provided by schmerna

Categories Salad Beans Lentil Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

Ingredients

4 cups water
1 ½ cups dried lentils, rinsed
4 ounces fresh mozzarella cheese, sliced
4 ounces thinly sliced prosciutto
1 bunch fresh basil, leaves stripped from stems
¼ cup balsamic vinaigrette dressing, or as needed

Steps:

Bring water to a boil in a saucepan; add lentils. Cover and simmer until lentils are tender, about 35 minutes. Drain and and cool to room temperature.
Divide lentils among 4 salad plates; layer with mozzarella cheese slices, prosciutto, and fresh basil. Drizzle balsamic vinaigrette over each salad.

Nutrition Facts : Calories 435.4 calories, Carbohydrate 39.1 g, Cholesterol 43.1 mg, Fat 18.8 g, Fiber 14.6 g, Protein 29.3 g, SaturatedFat 7 g, Sodium 910.7 mg, Sugar 4.1 g

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