COLD LENTIL SALAD
This lentil salad is very simple and yet very tasty. It is perfect for picnics and summer gatherings. If you grow fresh herbs and tomatoes, it will come out even better. It is appropriate for vegan, gluten-free, and generally healthy eating.
Provided by Lindsay L.
Categories Salad Beans Lentil Salad Recipes
Time 1h
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 25.7 g, Fat 5.5 g, Fiber 8.6 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 28.2 mg, Sugar 3 g
COLD LENTIL SALAD
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Combine the lentils and garlic in simmering salted water for 10 minutes, or until the lentils are crisp-tender. Drain and run the lentils under cold water. Discard the garlic.
- In a bowl, toss together the lentils, celery, onion, and parsley. In a small bowl, whisk together the lemon juice, olive oil, and water. Drizzle over the lentils and stir gently to incorporate. Season with salt and pepper.
BEEF & LENTIL SALAD
Provided by Think Beef
Number Of Ingredients 12
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.
COLD-BEEF-AND-LENTIL SALAD
Provided by William Matthews
Categories dinner, lunch, salads and dressings, appetizer, main course
Time 30m
Yield Eight servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 33 grams, Carbohydrate 35 grams, Fat 41 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 138 milligrams, Sugar 4 grams
BEEF AND LENTIL SALAD
This beef and lentil salad features strips of haloumi, crunchy almonds and a balsamic soy dressing. A great combination of textures and flavours!
Provided by Josie
Number Of Ingredients 18
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.
STEAK, BEETROOT, HORSERADISH & WARM LENTIL SALAD
Get four of your 5-a-day in one meal from this steak, beetroot and lentil salad. As well as being super-nutritious, it only takes 20 minutes to make
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 13
Steps:
- Whisk together the horseradish, yogurt and honey. Season and add lemon juice to taste.
- Season the steak on all sides with a little salt and black pepper. Heat 1 tbsp oil in a non-stick frying pan. Add the steak and cook to your liking, 2-3 mins on each side for medium rare. Set aside to rest.
- Put the pan back on the heat, add the remaining oil, lightly crush in the garlic, then tip in the peas, lentils, beans and beetroot. Cook for a few mins, stirring, until the peas and beetroot are warmed through. Remove from the heat, then stir through the remaining lemon juice, dill and rocket.
- Thinly slice the steak. Divide the lentil salad between two plates, nestle in the steak and drizzle over the dressing.
Nutrition Facts : Calories 496 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 20 grams sugar, Fiber 16 grams fiber, Protein 42 grams protein, Sodium 1.6 milligram of sodium
LENTIL & ROASTED VEGETABLE SALAD RECIPE BY TASTY
Here's what you need: butternut squash, brussels sprouts, red onion, olive oil, salt, pepper, green lentil, water, balsamic vinegar, maple syrup, salt, pepper
Provided by Rachel Gaewski
Categories Lunch
Yield 2 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 600 calories, Carbohydrate 109 grams, Fat 8 grams, Fiber 19 grams, Protein 29 grams, Sugar 20 grams
COLD LENTIL SALAD
Make and share this Cold Lentil Salad recipe from Food.com.
Provided by dicentra
Categories Lentil
Time 40m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Cook lentils in water for 30 to 45 minutes (no salt) Drain.
- Blend in other things except for tomatoes, parsley and green onions. Chill.
- Add the remaining ingredients.
Nutrition Facts : Calories 251.6, Fat 1.3, SaturatedFat 0.1, Sodium 127.7, Carbohydrate 43.1, Fiber 17, Sugar 4.4, Protein 19.1
SARAH'S QUICK WARM LENTIL SALAD
This is a quick recipe I made up one night to use some lentils I had leftover from another time. Use as a side dish or serve with something like cornbread for a vegetarian main dish.
Provided by sonicsarah
Categories Salad
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine lentils and chicken broth in a pot. Add just enough water to cover. Bring to a low simmer and cook until lentils are cooked, but not falling apart, about 25 minutes. Add water when necessary in order to keep lentils covered.
- Melt butter in a saucepan over medium heat and cook onion until translucent and slightly browned, about 5 minutes. Add garlic and saute for 30 seconds. Add lentils and their liquid to the saucepan. Gently fold in tomatoes. Season with salt, add in balsamic vinegar, and stir gently. Serve warm.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 37 g, Cholesterol 16.8 mg, Fat 6.5 g, Fiber 16.6 g, Protein 14.4 g, SaturatedFat 3.7 g, Sodium 1034.9 mg, Sugar 5.5 g
LENTIL SALAD WITH TOMATOES, DILL AND BASIL
This salad improves with a day in the fridge! Adapted from the August issue of Gourmet magazine. I have added more vegetables.
Provided by Sharon123
Categories Salad Dressings
Time 45m
Yield 4 1/2 cups
Number Of Ingredients 13
Steps:
- Bring the water, table salt and lentils to boil in a medium saucepan over medium high heat.
- Reduce the heat and cook, stirring occasionally, until the lentils are fully cooked, about 20-30 minutes. Drain.
- Meanwhile, combine all the remaining ingredients in a large bowl.
- Stir in the hot lentils and serve. Enjoy!
Nutrition Facts : Calories 289.2, Fat 13.2, SaturatedFat 1.9, Sodium 536.8, Carbohydrate 32.6, Fiber 6.9, Sugar 4.2, Protein 12.3
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