WARM LENTIL SALAD
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring the broth to a boil. Add the lentils and bring them back to a boil. again. Lower the heat and simmer, uncovered just until the color of lentils changes, about 6 or 7 minutes only.
- If there is excess water, then drain it. Transfer the lentils to a bowl and add the diced radish, and differently colored bell peppers. When at room temperature, but still somewhat warm, dress with vinaigrette and season to taste with salt and pepper.
- Right before serving, toss with the parsley and serve as a bed for the chili scallops.
WARM LENTIL SALAD WITH BACON
Steps:
- Cook 2 slices chopped bacon in a saucepan; remove with a slotted spoon. Add 2 chopped celery stalks, 2 minced garlic cloves and 1 chopped red onion; saute 4 minutes. Add 4 cups water and 1 cup dried green lentils (rinsed and picked over); simmer until tender, 30 minutes. Stir in 3 tablespoons olive oil, 2 tablespoons sherry vinegar and 1 tablespoon grainy mustard; season with salt and pepper. Top with the bacon, chopped parsley and chopped roasted red peppers.
FRIED EGGS OVER WARM LENTIL SALAD WITH LARDONS
Categories Salad Egg Breakfast Brunch Fry New Year's Day Lunch Bacon Spinach Legume Lentil Fall Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cover lentils with cold water by 2 inches in a saucepan, then simmer, uncovered, until just tender, about 20 minutes.
- While lentils are simmering, cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, leaving fat in skillet. Add leeks, celery, and carrot to skillet and cook, stirring, until just tender. Add vinegar and boil until most of liquid is evaporated. Remove skillet from heat and stir in tarragon, half of bacon, and salt and pepper to taste. Transfer to a bowl and keep warm, covered, reserving skillet.
- Drain lentils well in a large sieve. Stir into vegetable mixture and season with salt and pepper. Keep warm, covered.
- Wipe skillet with paper towels, then add oil and heat over moderate heat until hot but not smoking. Fry eggs in batches until whites are just set but yolks are still runny and season with salt and pepper.
- Divide lentil salad among 4 plates. Top with spinach, eggs, and remaining bacon.
GREEN LENTIL AND BACON SALAD
Steps:
- Cook bacon in heavy large saucepan over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add onion to drippings in saucepan; sauté until very tender, about 15 minutes. Add 6 cups water, ham hock, lentils, 1/4 cup parsley, and 2 teaspoons thyme. Bring to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 30 minutes. Using tongs, transfer ham hock to work surface. Drain lentils. Cool ham hock and lentils. Cut ham from bone; dice. Transfer ham to large bowl.
- Whisk walnut oil, red wine vinegar, and Dijon mustard in small bowl to blend. Transfer lentils to large bowl with ham. Add dressing, red onion, celery, bacon, remaining 1/4 cup parsley, and remaining 2 teaspoons thyme. Toss to combine. Season to taste with salt and pepper and serve at room temperature.
WARM MUSHROOM, BACON & LENTIL SALAD
This salad comes together in no time and can be served as a light lunch or supper, or even for a hearty breakfast. It features bacon and uses its fat for frying mushrooms and diced onions. Cooked lentils are added next, then tossed in a Dijon mustard and red wine vinaigrette. Arugula and tomatoes add a punch of colour and amp up the flavour. Who doesn't love a good, fried egg? Set atop this delicious salad, it makes it almost too pretty to eat. Almost.
Provided by Mary Jenny
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, cook the bacon until crisp. Remove from skillet and drain on paper towel. When cool enough, chop into small pieces.
- Keep heat on medium high and add the onions and mushrooms. Pan fry until mushrooms are golden and onions are translucent, about 10 minutes. Remove from heat, stir in cooked lentils. Stir to coat.
- In a medium bowl, whisk together red wine vinegar, Dijon, and honey. Pour this over the mushroom/lentil mixture and stir well. Spoon the mixture into a large bowl and add the chopped bacon, arugula, tomatoes, and basil. Season with salt and pepper.
- Wipe out skillet. Over medium high heat, add oil. Fry eggs to preferred doneness while you portion salad onto 4 plates. Top each salad with a fried egg.
Nutrition Facts : Calories 665.9, Fat 29.1, SaturatedFat 5.8, Cholesterol 199.6, Sodium 274.9, Carbohydrate 66, Fiber 30.8, Sugar 6.7, Protein 35.8
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