Vegan Tomato Cucumber And Lentil Salad Recipes
WARM CUCUMBER, TOMATO & LENTIL SALAD WITH BALSAMIC VINAIGRET
Make and share this Warm Cucumber, Tomato & Lentil Salad With Balsamic Vinaigret recipe from Food.com.
Provided by Bekah
Categories Lentil
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cook dry lentils until tender following package instructions, roughly 30 minutes.
- When tender, drain and place in large bowl.
- Add remaining ingredients.
- Toss well and serve warm.
- ENJOY!
LENTIL SALAD WITH TOMATO AND DILL
Categories Salad Tomato Side Vegetarian Quick & Easy Low/No Sugar Basil Lentil Healthy Vegan Dill Simmer Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 10
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.
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- Rinse the lentils and pick out any hard pieces. Combine them with 2 cups water in a saucepan then bring to a boil. Reduce to a simmer and cook for 15-30 minutes, until tender. Strain any excess liquid then rinse with cold water, and strain again.
- In a large bowl, combine the cooked lentils and chopped vegetables/herbs. Whisk together the lemon juice, vinegar and olive oil then pour on top of the lentils and veggies. Stir to combine.
- Sprinkle feta cheese on top then stir to combine. Season with salt and pepper, to taste. Serve immediately or refrigerate until ready to serve. Salad will keep in an airtight container in the refrigerator for up to 3 days.
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