Warm Lentil Potato And Vegetable Salad Recipes

ROASTED VEGETABLE LENTIL SALAD

Steps:

• Pre-heat oven to 425 degrees F.
• Chop all the veggies and spread on baking trays in a single layer. You may need 2 or 3 trays depending on the size. Drizzle them with the 1 tsp of olive oil (if it's easier, add all the chopped veggies to a large bowl and toss with the oil and spices, then add to trays) and sprinkle over the rosemary and thyme. Season with salt and pepper. Use your hands to mix them all up until they're well-coated.
• Roast the veggies in the oven for 35-40 minutes until tender and browned.
• While the veggies are roasting. Bring the broth or water to a boil on the stovetop then add the lentils, cover and reduce heat to a light simmer. Cook for 15-20 minutes until the lentils are tender but not mushy.
• Mix together the balsamic vinegar and maple syrup in a bowl or container.
• Once the veggies and lentils are cooked, either add everything to a large bowl and toss to mix, or divide the lentils, roasted vegetables and hemp seeds between 4 bowls or containers and drizzle the balsamic sauce over each serving. I prefer to assemble individually to ensure even distribution.
• Season with salt and pepper if desired and serve right away.

LENTIL-POTATO SALAD

Steps:

• Add the onion, bay and lentils to a medium pot and cover with water. Bring to a boil over medium-low heat. Simmer the lentils 10 minutes, then add the potatoes and cook for 7 to 8 minutes more.
• While the lentils and potatoes cook, heat a tablespoon of oil in a medium skillet over low heat and saute the shallots, garlic and peppers for a couple of minutes. Add the peas and heat through for 1 minute more. Transfer to a shallow serving bowl to cool.
• In a food processor, add the stock, mint and cilantro. Process until it becomes a paste. Add to the bowl with the pepper mixture.
• Drain the lentils and the potatoes and discard the onions and the bay leaf. Return the lentil mixture to the hot pot to dry for a minute, then add to the bowl with herb paste and vegetables. Add 3 tablespoons extra-virgin olive oil to the salad bowl and toss. Season with cumin, and salt and pepper, to taste. Toss again and serve.

LENTIL & ROASTED VEGETABLE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
• Bake for 20 minutes, flipping halfway through.
• In a medium saucepan, add lentils and water, and bring to a boil.
• Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
• When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
• For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
• Pour dressing over lentils and vegetables and toss until fully coated.
• Transfer lentil salad to two containers and refrigerate for up to 5 days.
• Enjoy!

LENTIL SALAD WITH ROASTED VEGETABLES

Steps:

• Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
• In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
• In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
• Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
• Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.

WARM VEGETABLE SALAD

Steps:

• Preheat the broiler. Place the red peppers on a foil lined baking sheet.
• Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic
• and toss to combine.
• In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.

WARM LENTIL SALAD WITH GOAT CHEESE

Steps:

• In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
• In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
• Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
• Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.

WARM LENTIL, POTATO AND VEGETABLE SALAD

Steps:

• Scrub potatoes; do not peel. Cook in plenty of water in a covered pot until potatoes are tender, about 20 minutes.
• Meanwhile, combine lentils with 3 cups water and bring to boil in a covered pot. Reduce heat and cook lentils in partly covered pot until tender, about 10 minutes.
• Whisk oil, mustard and vinegar in serving bowl.
• Wash, dry and mince basil and stir in.
• Cut onion in large chunks, place in a food processor and process until chopped fine; add to serving bowl.
• Wash, trim, seed and cut pepper into large chunks; process until chopped fine, and add to serving bowl.
• Wash and trim fennel, cut into chunks, and process until chopped fine; add to bowl.
• When lentils are cooked, drain well and stir in.
• When potatoes are cooked, drain and cut into bite-size pieces; stir into bowl; season with salt and pepper and serve at room temperature with whole grain bread.