Beef Lentil Salad Food

COLD-BEEF-AND-LENTIL SALAD

Steps:

• Place the lentils and the water in a saucepan. Bring to a boil, then lower the heat and simmer, partly covered, until the lentils are barely tender, about 20 to 25 minutes. Drain.
• In a small bowl, combine the vinegar and white pepper. Add the olive oil in a steady stream, whisking constantly until the mixture is emulsified.
• In a large serving bowl, toss together the steak, lentils, watercress, garlic, scallions, capers and sweet pickles with the dressing.

BEEF & LENTIL SALAD

Steps:

• Carve leftover cooked beef in thin slices across the grain; set aside.
• Whisk together oil, red onion, garlic, vinegar, basil, salt and oregano in large salad bowl. Add grilled vegetables, tomatoes, lentils and artichoke hearts. Gently toss together and season to taste.
• Serve with beef and a cooked whole grain like brown rice or whole grain couscous.
• NOTE: To prepare using a freshly grilled steak instead of leftover cooked beef, season 1 lb (500 g) of 1-inch thick Grilling Steak (e.g. strip loin) all over with 1 tsp EACH Italian seasoning, coarsely ground pepper and salt and ⅛ tsp garlic powder. Grill over medium-high heat for 4 to 7 minutes, turning at least twice, for medium doneness (160F/71C). Let stand for 5 minutes. Carve steak into thin slices; serve with lentil mixture.

BEEF AND LENTIL SALAD

Steps:

• MAKE DRESSINGPlace oil, vinegar, sugar, soy sauce and mustard in a small jar. Finely grate garlic into jar, place the lid on and shake well to combine. Season to taste with salt and pepper.
• COOK BEEF AND LENTILSHeat a large frying pan on medium-high. Add almonds and cook, stirring, until toasted. Remove from pan into a bowl.
• Return pan to a high heat. Heat oil in pan, then add mince and leave to sit for 30 seconds before breaking up with a wooden spoon. Cook until browned all over and a little crisp.
• Reduce heat to medium and add crumbled stock cube, cumin seeds and paprika. Cook, stirring, for 30 seconds. Drain and rinse lentils, then add to pan together with 1 tablespoon of the dressing. Cook for 1-2 minutes. Season to taste with salt and pepper, then reduce heat to low to keep warm.
• MAKE SALADHalve tomatoes and finely dice onion. Place tomatoes, onion and rocket in a large salad bowl.
• Slice haloumi into strips. Place a medium frying pan on medium heat. Add oil and fry haloumi for 1-2 minutes each side, until golden brown.
• SERVEAdd beef and lentil mixture to salad bowl. Drizzle with remaining dressing and toss to combine. Divide between individual serving plates or bowls and top with haloumi and almonds.

THE BEST LENTIL SALAD, EVER

Steps:

• Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 10 minutes, but they should take about 15 minutes in total. You will know they are cooked if they still retain a slight tooth - al dente! (Overcooking the lentils is the death of this dish) Drain & rinse the lentils under cold water and set aside.
• In a small bowl, make the dressing by whisking together the olive, vinegar, maple syrup, mustard and all the spices (salt through cinnamon).
• In a large serving bowl, gently combine the lentils and dressing. Add the onions, cranberries and capers and stir to combine well. If using other add-ins such as herbs, greens, or cheese, wait to add until just before serving. Otherwise, this salad can hang out in the fridge for as long as a couple days!

BEEF AND LENTIL STEW

Steps:

• Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown.
• Drain off the excess fat.
• Stir in the undrained mushrooms, and the remaining ingredients.
• Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.
• Remove the bay leaf and serve.