Lemon Lentil Salad Food

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.

LEMONY LENTIL SALAD WITH FETA

Steps:

• Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add lentils, feta, bell pepper, cucumber and onion; toss to coat.

LEMONY LENTIL SALAD

Steps:

• In a medium saucepan of boiling salted water, cook lentils until crisp-tender, about 15 minutes. Drain, rinse under cold water to stop further cooking, and drain again.
• Meanwhile, in a medium bowl whisk together lemon zest, lemon juice, oil, mustard, and tarragon. Add drained lentils, bell peppers, and scallions; season well with salt and pepper. Serve at room temperature or chilled.

LENTIL, LEMON, AND TUNA SALAD

Steps:

• Whisk together the mustard and tapenade in a small bowl.
• Add the vinegar and olive oil and whisk until the vinaigrette is well blended.
• Pour the dressing over the lentils and stir to blend.
• If you want to use the whole lemon, finely chop it; if you are using just the rind, cut it away from the pulp, discard the pulp, and chop the rind into small bits (Dorie uses the whole lemon).
• Stir the lemon and scallions into the salad.
• Drain the tuna and use a fork to flake it over the salad.
• Season very lightly with salt and generously with pepper, and toss.
• Taste, and if you think it needs it, stir in a little more olive oil.
• Can serve the salad now; bit it is better if you cover it and chill for a couple of hours, giving the flavors time to blend.
• Right before serving, taste again for seasonings and oil.