BIG-BATCH MARINATED LENTILS
Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga lentils as they will hold their shape best. You can keep a batch of these dressed lentils in the fridge and add to salads, pastas, soups, and more all week long.
Provided by Anna Stockwell
Categories Lentil Olive Oil Vinegar Honey Paprika Wheat/Gluten-Free Vegetarian Vegan Dairy Free
Yield Makes about 5½ cups (8-10 servings)
Number Of Ingredients 6
Steps:
- Combine lentils and 2 tsp. salt in a large saucepan and pour in cold water to cover by at least 1". Bring to a boil, then reduce heat to low and simmer gently until lentils are tender but still have some bite (like al dente pasta), about 20 minutes. Drain and return to pot.
- Meanwhile, whisk oil, vinegar, honey, paprika, and remaining 1 tsp. salt in a small bowl or measuring glass.
- Pour vinaigrette over hot lentils and toss to coat. Let sit at least 10 minutes before serving to give lentils time to absorb flavors from vinaigrette.
- Do ahead: Lentils can be prepared 5 days ahead. Transfer to an airtight container; cover and chill.
MARINATED LENTIL SALAD
Marinated Lentil Salad is bright, flavorful, and infused with bold flavors like garlic and lemon.
Provided by Beth - Budget Bytes
Time 30m
Number Of Ingredients 11
Steps:
- Cook the lentils according to the package directions. For most brown lentils, bring 3 cups of water to boil in a pot, add the lentils, then continue to boil for 20 minutes, or until the lentils are tender. Drain the lentils in a colander and rinse briefly with cool water until they are cooled.
- While the lentils are cooking, prepare the lemon garlic dressing. Use a microplane, zester, or small-holed cheese grater to remove about 1 Tbsp of the lemon's zest (the thin, yellow, outer layer of the peel). Set the zest aside. Juice the lemon and measure 1/4 cup of the juice to use for the dressing. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper. Set the dressing aside.
- Rinse the parsley well, shake off as much water as possible, then pull the leaves from the stems. Roughly chop the parsley leaves. Cut the grape tomatoes in half. Finely dice the red onion.
- When the lentils are cooked, cooled, and well drained, transfer them to a large bowl. Add the chopped parsley, tomatoes, red onion, crumbled feta, lemon zest, and the prepared dressing. Stir to combine the ingredients and coat everything in dressing.
- Serve immediately, or refrigerate until ready to eat. Always stir the salad just before serving to redistribute the dressing and flavors.
Nutrition Facts : ServingSize 1 Serving, Calories 238.67 kcal, Carbohydrate 25.93 g, Protein 10.03 g, Fat 11.78 g, Fiber 5.27 g, Sodium 352.02 mg
MARINATED LENTILS WITH CRUNCHY VEGETABLES
Crunchy spring vegetables add freshness to a salad of lentils dressed in a tangy coriander vinaigrette.
Provided by Claire Saffitz
Categories Bon Appétit Lentil Coriander Salad Radish Green Onion/Scallion Parsley Celery Vegetarian Vegan Wheat/Gluten-Free Spring
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook onion, bay leaves, and lentils in a large saucepan of simmering salted water until lentils are tender but still firm, 15-20 minutes. Drain; discard onion and bay leaves and transfer lentils to a medium bowl.
- Heat oil in a small skillet over medium. Cook coriander seeds and cumin seeds, swirling skillet, until fragrant, about 1 minute. Add spice mixture and vinegar to lentils, season with salt and pepper, and toss to coat.
- Just before serving, top lentils with radishes, scallions, herbs, and celery; season with salt and pepper.
- Do Ahead
- Lentils (without herbs and vegetables) can be marinated 3 days ahead. Cover and chill.
MARINATED LENTIL SALAD
Make and share this Marinated Lentil Salad recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring with a whisk.
- Set aside.
- To prepare the salad, cook the parsnip and carrot in 6 cups boiling water for 1 minute or until tender; remove vegetables with a slotted spoon.
- Add lentils; bring to a boil.
- Reduce heat, and simmer for 15 minutes or until tender; drain in a colander.
- Cool.
- Combine parsnip, carrot, lentils, celery, onions, and parsley in a bowl; stir in vinaigrette.
- Marinate at room temperature for at least 20 minutes.
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MARINATED LENTIL SALAD - DELISH KNOWLEDGE
From delishknowledge.com
5/5 (1)Total Time 40 minsCategory SaladCalories 232 per serving
- Place the onion, bay leaves, lentils and enough water to cover by 2 inches in a medium saucepan and bring to a boil. Reduce heat to low and simmer until tender, about 20-25 minutes. Drain, removing onion and bay leaves and set aside to cool.
- Whisk together the olive oil, lemon juice, red wine vinegar, dijon mustard, maple syrup together along with a pinch of salt and pepper. Add to the lentils along with scallions and parsley and toss to combine, seasoning as desired.
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Ratings 2Category Side DishCuisine American, VeganTotal Time 35 mins
- Pick over the lentils, discarding any debris. Rinse and drain the lentils and put them in a medium saucepan along with 4 cups of water. Bring to a boil over medium to high heat, then reduce the heat to medium. Simmer, uncovered, for 20 to 25 minutes, until tender.
- In a large bowl, whisk together the oil, vinegar, lemon juice, mustard, maple syrup, salt, and pepper. Stir in the green onions, parsley, and tomatoes.
- Drain the lentils very well. Spoon them into the bowl with the other ingredients (it’s okay if they are still warm) and stir well. Season with additional salt and pepper.
- Serve immediately, or let cool slightly and then cover and marinate in the fridge for a couple of hours or overnight. Stir well before serving.
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