Tomato And Lentil Salad Recipes

LENTIL & TOMATO SALAD

Steps:

• Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
• Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings - after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.

STEWED LENTILS AND TOMATOES

Steps:

• Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
• Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
• Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

TOMATO LENTIL SALAD

Steps:

• Cook orzo and lentils separately in boiling water. Drain (if needed) and allow to cool.
• Toss all of the ingredients together in a bowl and serve cold.

5-MINUTE LENTIL TOMATO SALAD

Steps:

• Rinse and drain lentils. Halve/quarter cherry tomatoes. Slice chives.
• Add all ingredients to a small bowl and toss to combine. Salt to taste, and adjust vinegar if necessary.
• Serve immediately or refrigerate in a covered container to let flavors develop more.

GREEK LENTIL SALAD WITH FETA AND TOMATOES

Steps:

• Place lentils into a large pot and cover with water. Add salt and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat, and simmer until lentils are tender yet firm to the bite, 30 to 40 minutes. Drain well and allow to cool, about 30 minutes. Remove bay leaf.
• Mix olive oil, lemon juice, parsley, and oregano together in a bowl for the dressing. Season with salt and pepper.
• Combine lentils, tomatoes, and onion in a large bowl. Add dressing and mix until well combined. Add feta cheese and carefully mix to combine.

LENTIL AND TOMATO SALAD

Steps:

• Fry the onion in the olive oil until it is transparent. Chop the tomatoes, removing seeds if you like.
• Add tomatoes to the onions in the pan.
• Drain the lentils and add to the pan.
• Cover the lentil mixture with cold water and bring to the boil.
• Reduce the heat, and simmer gently for 30 minutes or until the lentils are tender.
• Remove from heat.
• Season to taste with salt and freshly-ground black pepper.
• In a bowl mix the parsley and vinegar.
• Stir in the lentil mixture slowly.
• When cool, adjust the seasoning.
• Chill well.
• Drizzle the remaining tablespoon of olive oil over the salad before serving.

LENTIL, GARBANZO BEAN AND TOMATO SALAD

Steps:

• Combine 2 1/2 cups water, lentils, diced carrots and bay leaf in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes. Drain; transfer to large bowl. Cool.
• Mix all remaining ingredients into lentils. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)

LENTIL SALAD WITH TOMATO AND DILL

Steps:

• Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl.
• Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.