FRENCH LENTIL SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup French lentils in salted simmering water until tender, about 25 minutes, adding 1/2 pound chopped haricots verts during the last minute of cooking; drain and let cool. Whisk 3 tablespoons white wine vinegar and 1 tablespoon each minced shallot, Dijon mustard and chopped thyme in a large bowl; whisk in 1/3 cup olive oil. Add the lentils, haricots verts, 8 sliced radishes, 3 slices thick-cut bacon (chopped and cooked), 2 cups torn frisee and 1/2 cup pitted nicoise olives. Season with salt and pepper and toss.
LENTIL SALAD
There's no need to soak dry lentils before cooking. That makes this quick recipe ready in just 20 minutes.
Yield 6 Servings
Number Of Ingredients 10
Steps:
- Combine lentils, water and garlic in a pot over medium heat. Simmer for 15 minutes until the lentils are tender. Drain lentils and run under cold water. Discard the garlic. (function() { var a="",b=[ "adid=ada-foodhub-3-872747976", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts : Nutrition Facts 6 Servings Serving Size 1/2 cup Amount per serving Calories 170 Total Fat 7g Saturated Fat 1g Cholesterol 0mg Sodium 5mg Total Carbohydrate 21g Dietary Fiber 8g Total Sugars 3g Protein 9g Potassium 440mg Choices/Exchanges 1 1/2 Starch, 1 Lean protein, 1/2 Fat
ENSALADA DE LENTEJAS (LENTIL SALAD)
Steps:
- Place the shallots in a small bowl. Add the vinegar, lemon juice, sugar, and chile. Let stand while you cook the lentils.
- In a large saucepan, combine the lentils with enough water to cover by 2 or 3 inches. Bring to a boil over high heat, then lower the heat so that the water is just simmering. Partially cover and cook for 30 to 35 minutes, or until the lentils are tender but still hold their shape. Drain well in a sieve and transfer to a serving bowl with the salt, pepper, and olive oil. Add the shallot/chile mixture and toss again gently. Let the salad stand at room temperature for 30 minutes so that the flavors can marry, sprinkle with cilantro, and serve.
ITALIAN LENTIL SALAD
Provided by Giada De Laurentiis
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 480, Fat 20 grams, SaturatedFat 2 grams, Sodium 173 milligrams, Carbohydrate 61 grams, Fiber 14.5 grams, Protein 19 grams, Sugar 11 grams
WARM LENTIL SALAD
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring the broth to a boil. Add the lentils and bring them back to a boil. again. Lower the heat and simmer, uncovered just until the color of lentils changes, about 6 or 7 minutes only.
- If there is excess water, then drain it. Transfer the lentils to a bowl and add the diced radish, and differently colored bell peppers. When at room temperature, but still somewhat warm, dress with vinaigrette and season to taste with salt and pepper.
- Right before serving, toss with the parsley and serve as a bed for the chili scallops.
FRENCH LENTIL SALAD
Steps:
- Combine lentils, bay leaf, garlic, basil, and thyme in a saucepan. Add 2 1/2 cups water and bring to a boil over medium-high heat. Cover, reduce the heat, and simmer until the lentils are cooked, 30 to 40 minutes. Remove from the heat, and discard the bay leaf.
- Tear the tofu into 1/2-inch pieces. Mix it into the hot lentils. Add the tomatoes, onion, corn, and mint, along with the vinegar, lemon juice, and oil. Mix to combine and season to taste with salt and pepper.
- Serve at room temperature. (The salad will keep for up to 2 days, covered and refrigerated.)
SUMMER PASTA AND LENTIL SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- In the bottom of a mixing bowl combine the oils, vinegar and Dijon mustard. Pass the garlic through a press into the dressing and season it well with salt and pepper. Add all the ingredients but the pine nuts and toss to blend. Adjust the seasoning; add a bit more of whatever you think the salad needs.
- Top each portion of salad with the pine nuts.
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