Chilled Lentil Salad With Spicy Vinaigrette Food

COLD LENTIL SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel outer skins from garlic bulbs and cut about 1/4 inch from the top of each bulb to expose cloves; place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon olive oil, and wrap garlic bulbs in the foil. Place wrapped bulbs into a baking dish.
• Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
• Place lentils into a 5-quart pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain lentils in a fine-mesh strainer and rinse with cold water to cool; drain again.
• Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat. Keep refrigerated until serving time.

LENTIL SALAD

Steps:

• Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
• Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
• Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
• Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.

CUBAN LENTIL SALAD WITH SPICY VINAIGRETTE

Steps:

• In a large pot, bring the water to a boil and add the salt. Add the lentils, reduce the heat to low, and cook covered for 30 minutes. The lentils should be tender but not mushy. Take care not to overcook them or they can fall apart. While the lentils are cooking, in a medium skillet, heat 1 tablespoon of the olive oil over medium low heat. Add the garlic and cook gently for 5 to 6 minutes, or until softened and just slightly golden. Do not allow to brown. Remove from the heat and add the cumin, coriander, cayenne, and salt. Stir in the vinegar and then transfer the mixture to a large serving bowl. Drain the lentils in a colander, and immediately transfer them to the bowl. Toss together until the lentils are evenly coated with the dressing, then drizzle the remaining 4 tablespoons of olive oil over the top and toss again just to mix. Cool to room temperature, stir in the scallions and jicama, and serve immediately, or refrigerate for 1 or 2 hours, to allow the flavors to marry. Garnish with sprigs of parsley and lemon wedges.

ITALIAN LENTIL SALAD

Steps:

• For the Salad:
• Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
• For the Vinaigrette:
• Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
• Pour the vinaigrette over the salad and toss well.

LENTIL SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley.
• Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).
• Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates. Serve warm or at room temperature.