Crunchs Lentil Salad Food

CRUNCH'S LENTIL SALAD

Crunch's Lentil Salad image

This is a versatile, healthy salad that can easily be eaten as the main meal for lunch.

Provided by CRUNCHM

Categories Salad Grains

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

2 ½ cups water
1 cup lentils
½ cup bulgur
salt to taste
1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, minced, or more to taste
3 roma (plum) tomatoes, seeded and diced, or more to taste
1 red bell pepper, chopped
¼ cup balsamic vinegar, or to taste
2 tablespoons olive oil, or to taste

Steps:

Bring water and lentils to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until lentils are almost tender, about 15 minutes; add bulgur and salt. Cover saucepan and remove from heat; set aside until bulgur is tender and water is absorbed, about 20 minutes.
Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion and garlic until until tender and fragrant, 5 to 10 minutes. Add tomatoes and red bell pepper; cook and stir until red bell pepper is tender, 5 to 10 minutes.
Combine bulgur-lentil mixture and vegetable mixture in a bowl; add balsamic vinegar and 2 tablespoons olive oil and toss to coat.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 25.7 g, Fat 4.5 g, Fiber 9.8 g, Protein 7.9 g, SaturatedFat 0.6 g, Sodium 9.6 mg, Sugar 3.4 g

CRUNCHY LENTIL SALAD

Crunchy Lentil Salad image

Taken and adapted from Jeanne Lemlin's "Quick Vegetarian Pleasures" -- a superb cookbook that should be in every kitchen! This salad is so much more yummy than you might think from the list of in gredients ....

Provided by KLHquilts

Categories Lentil

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup lentils, rinsed
5 cups water
1 bay leaf
2 celery ribs, finely diced
1 carrot, finely diced
1/2 cup red onion, finely diced
2 tablespoons minced fresh parsley
1/4 cup olive oil (garlic-infused is great)
2 tablespoons lemon juice (fresh is best)
3 -5 garlic cloves, minced
1/4 teaspoon dried thyme
1/4 teaspoon ground cumin
1 -2 teaspoon salt
ground black pepper

Steps:

Combine lentils, water and bay leaf in saucepan. Bring to a boil and cook, uncovered for 15 minutes (or until lentils are tender but crunchy). Drain thoroughly.
Mix lentils with minced celery, carrot, onion and parsley. NOTE: This salad is much better if you make sure all vegetables are finely diced; the flavors blend much better than if you've used a regular-to-large dice.
Mix the dressing: Mix olive oil, lemon juice, garlic, thyme, cumin, salt and pepper. Pour over lentils and toss.
You can serve this right away, but the flavors blend beautifully if you refrigerate for a day or two. Serve at room temperature.

Nutrition Facts : Calories 200.7, Fat 13.9, SaturatedFat 1.9, Sodium 620.6, Carbohydrate 15.4, Fiber 5.2, Sugar 3.1, Protein 5.2

CRUNCHY LENTIL WALNUT SALAD

Crunchy Lentil Walnut Salad image

This is a copycat of the fabulous Lentil Walnut Salad from the Kebab Shop in California. You want to make sure not to overcook the lentils...they should have a little bite to stand up to the crunchiness of the walnuts. Unlimited modifications could be made with additions, subtractions and/or tweaks... pine nuts instead of walnuts, add goat cheese or feta, add crunchy carrots too? Enjoy!

Provided by AmyFromSD

Categories Vegan

Time 40m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups lentils (green or French)
1 bay leaf
salt, to season lentil water
1 cup walnuts, finely chopped
3 stalks green onions, finely chopped
1 tablespoon rice wine vinegar (or red or white)
1 teaspoon Dijon mustard
1 garlic clove, finely minced and mashed with the side of your knife (using a little salt helps)
salt and pepper

Steps:

Rinse the lentils and put them in a saucepan with plenty of lightly salted water and the bay leaf. Bring to a boil, decrease the heat to a simmer, and cook for about 20 - 25 minutes, until the lentils are tender but still have a good crunch/bite to them. Be careful to not overcook them.
While the lentils are cooking, make the dressing. Mix the vinegar, mustard, oil, garlic, salt and pepper to taste. Adjust the dressing as you like to your taste preferences.
Drain the lentils well and mix them into the dressing while still warm, stirring to cook the lentils. Remove the bay leaf and let cool to room temperature, stirring occasionally.
Add in the walnuts and green onion. Taste, and add additional salt, if desired. I serve the salad at room temperature or warm. The salad can be made up to 2 days ahead and refrigerated. Let it come to room temperature before serving; it may need to be re-seasoned once refrigerated.

Nutrition Facts : Calories 141.5, Fat 9.7, SaturatedFat 0.9, Sodium 9.1, Carbohydrate 10.1, Fiber 4.1, Sugar 1.2, Protein 5.7

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