Lentil Salad 4 Traditional Variations 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

MEDITERRANEAN LENTIL SALAD

Mediterranean Lentil Salad image

Here's a summery lentil salad topped with tomatoes, roasted peppers and feta, garnished with hard-cooked eggs, anchovy fillets and good canned tuna. Studded with olives and sprinkled with oregano, it's a sort-of niçoise salad by way of Greece, an easy main course suitable for a picnic or a no-fuss make-ahead supper.

Provided by David Tanis

Categories dinner, weekday, salads and dressings, vegetables, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

1 1/2 cups small brown or green lentils, such as Castelluccio or Le Puy
1 bay leaf
A few thyme sprigs, tied in a bundle
Salt and pepper
1 1/2 pounds tiny new potatoes
12 ounces cherry tomatoes, halved (about 3 cups)
1/2 small red onion, thinly sliced and soaked in ice water
2 red bell peppers, roasted, skin removed and cut into long, wide strips
8 anchovy fillets (optional)
8 ounces good-quality canned tuna, drained, in large chunks (optional)
4 hard-cooked eggs (9 minutes), halved or quartered
2 tablespoons roughly chopped mint
3 tablespoons roughly chopped parsley
Small handful of basil leaves, for garnish
1 cup good-quality black olives, such as niçoise, Kalamata or Moroccan
4 ounces feta, cut in 1/2-inch slices
3 tablespoons red-wine vinegar, plus more to taste
2 garlic cloves, grated or smashed to a paste (about 1/2 teaspoon)
Salt and pepper
1/2 cup extra-virgin olive oil, plus more to taste
1 teaspoon crumbled oregano, plus a little more for sprinkling

Steps:

Cook the lentils: Rinse and put in a medium saucepan. Cover with 4 cups water and add bay leaf, thyme sprig and a large pinch of salt. Bring to a boil over high heat, then reduce heat and simmer gently with lid ajar for 20 to 25 minutes, until lentils are tender. Set pot aside and let cool to room temperature.
Put the potatoes in another saucepan, cover with water and add a heaping teaspoon of salt. Bring to a boil, then reduce heat to brisk simmer. Cook about 15 minutes, until cooked through when probed with a paring knife. Drain and set aside. (If desired, use a paring knife to remove skins from potatoes while still warm.) Cut in halves or quarters.
While lentils cook, make the vinaigrette: In a small bowl, stir together vinegar and garlic. Season with a good pinch of salt and pepper. Whisk in the oil. Taste and adjust. Stir in oregano.
Put the cherry tomatoes in a bowl. Drain onion slices, and add to the tomatoes along with roasted pepper strips. Season with salt, then add half the vinaigrette (well whisked). Toss to coat.
To assemble salad, drain lentils and transfer to a large low, wide bowl or platter and let cool for 10 minutes. Add remaining vinaigrette, sprinkle with a little salt and toss gently. Taste and adjust seasoning.
Top lentils with tomato-onion-pepper mixture. Arrange anchovy fillets, tuna (if using) and eggs on top. Sprinkle with mint and parsley. Arrange halved or quartered potatoes around the perimeter. Garnish with basil leaves, olives and feta. Sprinkle a pinch of oregano over the salad.

LENTIL SALAD, 4 TRADITIONAL VARIATIONS

Lentil Salad, 4 Traditional Variations image

This recipe comes to me by way of "Olive Trees and Honey" by Gil Marks, a beautiful vegetarian world-view cookbook. See the bottom of the recipe, in the last few numbered steps, for the various traditions. The first version is Sephardic, a Jewish/Spanish variation, and is called "Salata de Lentejas."

Provided by Susiecat too

Categories Lunch/Snacks

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb about 2 1/4 cups brown lentils or 1 lb green lentil, picked over and rinsed
8 cups water
1 bay leaf
1/3 cup fresh lemon juice or 1/3 cup red wine vinegar
1/3 cup fresh parsley or 1/3 cup cilantro, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1 -2 garlic clove, minced (optional)
1/2 teaspoon ground cumin (optional)
2/3 cup extra virgin olive oil
1 red onions, chopped or 4 -6 scallions, sliced
1 large tomatoes, chopped

Steps:

Combine the lentils, water and bay leaf in a large saucepan. Bring to a boil, cover, and reduce heat to a simmer. Cook until tender, 20-30 minutes.
While lentils cook, make the dressing: mix all ingredients except oil. Slowly add the oil while constantly whisking, to create an emulsion.
Drain lentils, and while warm transfer lentils to a large bowl. Drizzle dressing over lentils, and toss gently to coat.
Just prior to serving, add onion and tomato.
Ethiopian Variation (Yemiser Selatta): Heat 3 tablespoons vegetable oil in a large skillet over medium heat, add 2 chopped red or yellow onions and 2-4 seeded and minced hot chile peppers, and saute until softened. Add to the salad.
Greek Variation (Salata Faki): Add 3/4 to 1 1/2 cups crumbled feta cheese, 1/3 cup chopped green olives, and 2 tablespoons chopped fresh spearmint.
Yemenite Variation (Salata Adas): Add 1 cup tahini and increase the lemon juice to 1 cup and the parsley to 2 cups. Using a large mortar and pestle, potato masher, or a food processor, mash the combined salad into a paste.

Nutrition Facts : Calories 496.9, Fat 25, SaturatedFat 3.5, Sodium 406.4, Carbohydrate 49.6, Fiber 24, Sugar 3.5, Protein 20.2

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