Jodys Lentil Salad Recipes

JODY'S LENTIL SALAD

Jody's Lentil Salad image

My friend's mom, Jody, had some leftover lentil salad in her refrigerator when I was spending a weekend there. I had some for lunch, and after that, I kept sneaking a spoonful every time I was in the kitchen. When I left I asked for the recipe. Here it is! It's very forgiving -- don't worry if you don't have the exact right amount of everything. It can be served hot or cold. Perfect to bring to a potluck or a picnic, or just to keep around as a side dish.

Provided by Becky 7

Categories Lentil

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb lentils
1 cup finely diced carrot
1 teaspoon dried thyme
1 bay leaf
8 cups water
1 tablespoon Dijon mustard
1/2 cup olive oil (or split between olive and canola)
1/4 cup red wine vinegar or 1/4 cup balsamic vinegar
1 cup finely chopped onion
1 diced green pepper
4 tablespoons chopped fresh parsley (I've always used parsley) or 4 tablespoons fresh tarragon (I've always used parsley)
salt and pepper (remember that there's already salt in the mustard)

Steps:

Put the first five ingredients (everything through the water) into a pot a simmer for 20 to 25 minutes, until the lentils are done but not mushy. Remove the bay leaf and drain any remaining water.
While the lentils are cooking, whisk together all the rest of the ingredients in the bottom of the bowl that you ultimately want to use to serve or store the dish. When the lentils are done and drained, pour them on top of everything else and stir it all together. Enjoy!

Nutrition Facts : Calories 275.4, Fat 18.5, SaturatedFat 2.6, Sodium 58.5, Carbohydrate 21.1, Fiber 7.6, Sugar 4, Protein 7.7

LENTIL AND SCALLION SALAD

Lentil and Scallion Salad image

A salad of brown lentils, dressed with sliced onions and a mustard vinaigrette, is perfect for picnicking.

Provided by Edna Lewis

Number Of Ingredients 8

Ingredients

½ pound smoked pork or streak of lean (not bacon)
1 pound lentils
4 scallions
4 tablespoons olive oil
2 tablespoons wine vinegar
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon dry Coleman's Mustard

Steps:

Put the pork up to cook with 4 cups water and simmer for 1½ hours. Remove pork and skim off any fat.
Rinse the lentils and drain, then add them to the broth the pork was cooked in. Cook the lentils for about 25 minutes, or until just tender, then drain them and leave them to cool.
Slice the white section of the scallions very thin and add them to the lentils.
When cold, sprinkle in the dressing made by shaking the oil, vinegar, and seasonings in a screw-topped jar until well mixed. Gently stir the dressing through and leave the lentil salad to marinate for a few hours before serving.

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