Warm Lentils With Mustard Vinaigrette Recipes

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WARM FRENCH LENTILS



Warm French Lentils image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons plus 1/4 cup good olive oil
1 leek, white and light green parts, sliced 1/4-inch thick
2 carrots, scrubbed and 1/2-inch diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled and stuck with 6 whole cloves
1 white turnip, cut in half
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
  • Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
  • Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

LENTIL SALAD WITH MUSTARD VINAIGRETTE



Lentil Salad With Mustard Vinaigrette image

Delicious, summer salad that is good on its own, served over mixed greens or with rice. Vary it according to your pantry/desires.

Provided by Papagayita

Categories     Lentil

Time 30m

Yield 8 , 6-8 serving(s)

Number Of Ingredients 17

2 cups french green lentils, rinsed
4 cups water (or stock)
1 veggie bouillon cube
1 bay leaf
2 carrots, cut into 1/4-inch dice
1 celery, cut into 1/4-inch dice
1 beet, cooked & finely diced (optional)
1/2 onion, finely diced
2 green onions, chopped
2 garlic cloves, minced
1/2 cup raisins (optional)
2 -4 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon mustard seeds (optional)
1 sprig fresh thyme
1/2 teaspoon garlic powder

Steps:

  • Place lentils, water, veggie bouillon, onion, garlic cloves, thyme, and bay leaf in a pot and bring to a boil. Lower heat and simmer for 20 minutes or until lentils are almost tender. Drain excess water (some is ok) & discard thyme sprig.
  • Make vinaigrette by combining oil, vinegar, mustard, salt pepper, mustard seeds, and garlic powder. Taste and adjust seasonings-add red pepper flakes or parsley to taste.
  • Mix diced carrots, beet, celery, raisins and vinaigrette into lentils. Add salt & pepper to taste.
  • Garnish with green onions, optional fresh parsley, basil, mint, thyme or cilantro.

Nutrition Facts : Calories 288.5, Fat 5.5, SaturatedFat 0.8, Cholesterol 0.1, Sodium 188.6, Carbohydrate 42.8, Fiber 20.7, Sugar 3, Protein 17.4

INSTANT POT® WARM LENTIL SALAD WITH DIJON VINAIGRETTE



Instant Pot® Warm Lentil Salad with Dijon Vinaigrette image

I was looking for something different to do with lentils and came up with this warm salad. It is loaded with veggies and has a tartness to it that complements the lentils nicely.

Provided by Soup Loving Nicole

Categories     Salad

Time 45m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
⅓ cup chopped red onion
8 baby carrots, sliced
2 stalks celery, sliced
2 cloves garlic, minced
1 cup vegetable broth
1 cup brown or green lentils
½ cup dry white wine
¼ teaspoon oregano
¼ teaspoon ground thyme
¼ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil and let heat for 1 minute. Stir in onion, carrots, and celery. Cook for 3 minutes. Add garlic and cook for 30 seconds. Cancel Saute function.
  • Mix in broth, lentils, wine, oregano, and thyme; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
  • Meanwhile, whisk together olive oil, red wine vinegar, and Dijon mustard for the vinaigrette in a small bowl.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Remove the lid and stir in vinaigrette.

Nutrition Facts : Calories 188.2 calories, Carbohydrate 18 g, Fat 8.8 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 115.3 mg, Sugar 1.5 g

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