Radish Sprout And Lentil Salad Recipes

RADISH, LENTIL & MINT SALAD

Radish, lentil & mint salad image

A combination of sweet, sour and nutty ingredients enhance the different varieties of beautiful radish in this recipe

Provided by Miriam Nice

Categories Buffet, Dinner, Lunch, Side dish, Supper, Vegetable

Time 45m

Number Of Ingredients 9

Ingredients

50g walnut pieces
3 tbsp olive oil
1 red onion , sliced
1 tsp black treacle
2 tbsp sherry vinegar
small pack mint , leaves picked and half chopped
400g can green lentils , drained and rinsed
½ cucumber , chopped
300g radishes , some left whole, others sliced and chopped (try to use a mixture of varieties, such as mooli and red meat radishes - see tip)

Steps:

Toast the walnut pieces in a large frying pan over a medium heat until fragrant and just starting to char at the edges. Tip into a bowl and set aside.
In the same pan, turn the heat down to low and add 1 tbsp olive oil. Add the onion, fry gently for around 10 mins until soft, then take the pan off the heat. Add the black treacle, Sherry vinegar and the rest of the olive oil, then mix and leave to cool. Add the chopped mint to the pan, and season well.
In a large bowl, mix together the lentils, cucumber and half the radishes, then pour over the cooled onion and mint dressing. Toss everything together and pile onto a serving dish. Scatter over the walnut pieces and the rest of the mint and radishes, then serve.

Nutrition Facts : Calories 244 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

AVOCADO, MANGO AND LENTIL SALAD

Avocado, Mango and Lentil Salad image

Adapted from a recipe found on WholeHealthMD.com. Recipe can be made in 20 minutes. Start cooking the lentils and while they are cooking chop the fruits.

Provided by Ariella

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup dry lentils
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups grape tomatoes or 1 small cherry tomatoes, halved
1 medium mango, cut into 1/2-inch chunks (1 cup)
1 medium avocado, cut into 1/2-inch chunks (1 cup)

Steps:

In large pot of boiling water, cook lentils 20 minutes or until tender but not mushy; drain.
Meanwhile, in large bowl, whisk together vinegar, oil, salt, and pepper. Add warm lentils, toss to combine.
Add tomatoes, mango, and avocado and toss again. Serve at room temperature or chilled.

LENTIL SPROUT AND BULGUR SALAD

Lentil Sprout and Bulgur Salad image

Make and share this Lentil Sprout and Bulgur Salad recipe from Food.com.

Provided by Sharon123

Categories Grains

Time 30m

Yield 2-4

Number Of Ingredients 12

Ingredients

1 cucumber, peeled and chopped
1 cup Bulgar wheat
2 tablespoons capers
1 1/2-2 cups lentil sprouts
2 scallions, sliced thin
2 medium tomatoes, chopped
1 cup flat leaf parsley, chopped
5 tablespoons extra virgin olive oil
3 -4 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
bibb lettuce (optional)

Steps:

In medium saucepan, bring 3 cups water to a boil over high heat. Stir in bulgur. Reduce heat to low, cover and simmer until tender, about 15 minutes. Drain in fine-meshed sieve and let cool to room temperature, about 15 minutes.
In a large bowl, combine the cooled bulgur, lentil sprouts, capers and vegetables and toss well.
Mix the olive oil, lemon juice, salt and pepper. Pour over the bulgur mix in the bowl and toss until well blended.
Serve in a pretty bowl over lettuce leaves. Enjoy!

Nutrition Facts : Calories 504.4, Fat 35, SaturatedFat 4.9, Sodium 1458, Carbohydrate 45.7, Fiber 8.2, Sugar 7, Protein 11.6

INDIAN SPROUTED LENTIL SALAD

Indian Sprouted Lentil Salad image

Addictive and extremely healthy! Sometimes you can find sprouted lentils or bean medley in the higher-end markets, but you can sprout your own! TO SPROUT LENTILS: Measure about 6 to 8 tablespoons and soak them in plenty of water to cover overnight. The next morning, drain and rinse, and put them into a wide mouth jar covered with cheesecloth and secured with a rubber band. Lay the jar on its side and cover with a towel. Set aside on the kitchen counter to sprout for the day, rinsing them once or twice and draining them thoroughly. If the weather is cold, they may take a little longer to sprout. Rinse them and leave them until the next morning when you'll notice each lentil has sprouted a little tail. They will now be ready to enjoy. Time estimate does not include sprouting time. NOTE: Recipe yield updated to more accurately reflect reviewer's comments. Thanks!

Provided by Sandi From CA

Categories Lentil

Time 10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups sprouted lentils
1/2 cup seeded and chopped cucumber
1/2 cup diced seeded tomatoes
1/3 cup thinly sliced green onion
2 tablespoons chopped cilantro
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1 1/2 teaspoons curry powder
1/2 teaspoon dry mustard
1/2 cup small quartered red radish (optional)
salt and pepper

Steps:

Carefully rinse the sprouted lentils in a colander.
Add the chopped vegetables to the bowl and lightly toss them with the sprouted lentils.
In a small bowl, whisk together the remaining ingredients.
Drizzle the dressing over the vegetable mixture and toss gently again.
Allow the flavors to blend for 20 to 30 minutes before serving.

Nutrition Facts : Calories 88.3, Fat 2.6, SaturatedFat 0.4, Sodium 3.5, Carbohydrate 12.3, Fiber 4.6, Sugar 1.7, Protein 5

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