APPLE AND BITTER LETTUCES SALAD
You can use a mix of lettuces for this salad, and you can also add some milder lettuce. My favorite combination is endive, radicchio and arugula. It is a simple salad with wonderful contrasts. Dice the apples small.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 10m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- In a small measuring cup or bowl, whisk together lemon juice, vinegars, salt, Dijon mustard and garlic. Whisk in oils. Taste and adjust salt.
- Combine lettuces, apples, tarragon and nuts in a salad bowl. Toss with the dressing and serve.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 169 milligrams, Sugar 3 grams, TransFat 0 grams
LENTIL SALAD
Spoon this cool lentil salad, sent to us from Harriet Goldman of Great Neck, New York, over endive or another crisp lettuce such as romaine.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.
- Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.
- In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.
Nutrition Facts : Calories 386 g, Fat 15 g, Protein 24 g
LENTIL & TOMATO SALAD
Lentils are a substantial and healthy base to this fresh salad with onion, mango chutney, coriander, greens and tomatoes
Provided by Jane Hornby
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 11
Steps:
- Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
- Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings - after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.
Nutrition Facts : Calories 190 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium
SEXY LENTIL SALAD
Not just another lentil salad....this is Can't-Stop-Eating-It delish. Made with green lentils, feta, tomatoes, cucumber and drizzled with a beautiful lemon salad dressing. Cooking the lentils in a simple flavoured broth rather than just water or marinating canned lentils in the dressing makes all the difference. Outrageously long-looking ingredient list is misleading! Keeps well for 2 days, recipe video below.
Provided by Nagi
Time 35m
Number Of Ingredients 22
Steps:
- Place Lentil ingredients in a large saucepan over high heat. Bring to simmer then turn down to medium low. Cook for 20 minutes for firm (I like this) or 25 minutes for soft. DO NOT overcook and make it mushy!
- Drain in a colander, pick out celery etc. Rinse VERY quickly just to remove any grit coating the lentils (don't want to rinse away flavour!). Set aside.
- Place Dressing ingredients in a jar, shake well.
- Place lentils, tomato, cucumber, onion, coriander, parsley and some of the feta in a large bowl. Pour over most of the Dressing, then toss.
- Place rocket lettuce on a serving platter. Pile salad on top. Drizzle over remaining Dressing and crumble over feta. Serve! (I like serving with pita bread to stuff it in)
Nutrition Facts : ServingSize 340 g, Calories 341 kcal
WARM LENTILS WITH MUSTARD VINAIGRETTE
Provided by Anne Burrell
Categories side-dish
Time 55m
Yield 3 to 4 servings
Number Of Ingredients 18
Steps:
- For the lentils: In a large saucepan, combine the lentils, bay leaves, garlic, celery, thyme, carrot, fennel, red onion and a good amount of salt. Add water to the pan until it covers the ingredients by about 2 inches. Bring the water to a boil over medium heat, and then reduce the heat to a simmer. Cook until the lentils are soft, 20 to 30 minutes. Ladle off 1 cup of the lentil-cooking water and reserve. Remove all the vegetables and aromatics from the lentils and discard. Drain the lentils.
- For the warm salad: Heat a large saute pan with enough olive oil to coat the pan. Add the diced carrots, fennel and onions and sweat the vegetables about 5 minutes. Add in the garlic and saute 1 minute more. Add in the lentils, red wine vinegar and mustard. Pour in a couple tablespoons of the reserved cooking liquid and cook down for a couple minutes. Season with salt and garnish with chopped parsley and fennel fronds.
RED LENTIL SALAD
A delicious recipe from Bal Arneson. I love red lentils because they are so tender -- they blend into all the other ingredients and add a wonderful texture to the dish!
Provided by DailyInspiration
Categories Lentil
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Toast the almonds in a heavy skillet over medium heat until they are golden and very aromatic, 5-6 minutes. Roughly chop them and set aside.
- Put the lentils in a medium saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Cook until they are just barely tender and still quite red, about 2 minutes. Drain and rinse with cold water to halt the cooking process. Shake out all excess water and then put the lentils into a large bowl.
- Pour the oil in a skillet and when hot, add the ginger and garlic and cook for 1 minute. Add the garam masala, cumin, mustard, cardamom and coriander seeds and cook for 1 minute. Add the lime juice and pour over the lentils. Add the carrots, radish, red peppers, cilantro and mint. Season with salt and pepper and toss well to combine.
- Line a serving platter with overlapping lettuce leaves. Mount the lentil salad over them. Sprinkle with toasted almonds and serve.
Nutrition Facts : Calories 375.8, Fat 16.7, SaturatedFat 1.5, Sodium 41.5, Carbohydrate 42, Fiber 19.9, Sugar 5, Protein 17.9
LENTIL CHICKEN SALAD
A great way to use lentils is in this satisfying salad. Besides the combination of textures, the tasty ingredients blend well with the creamy dressing. It merited a blue ribbon and praise from all the tasters at our church fair.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, salsa, onions and lemon juice. Pour over salad; toss gently to coat. Serve immediately.
Nutrition Facts : Calories 435 calories, Fat 38g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 291mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 11g protein.
ASIAN LENTIL LETTUCE WRAPS
A delicious and healthy take on restaurant-style lettuce wraps. Garnish with carrots, bean sprouts, sriracha sauce, and chopped peanuts.
Provided by mclairethev
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Bring a pot of lightly salted water to a boil over medium-high heat. Stir in lentils. Reduce heat; simmer until tender, 15 to 20 minutes. Drain.
- Heat a skillet over medium-high heat and spray with cooking spray. Add mushrooms, carrots, and 1 clove garlic; cook and stir until tender, about 5 minutes. Remove from heat.
- Whisk honey, soy sauce, rice vinegar, peanut butter, sriracha sauce, chile paste, ginger, sesame seeds, and sesame oil together in a bowl until sauce is well blended.
- Stir lentils and sauce into the mushroom mixture in the skillet until filling is combined and sauce is absorbed.
- Arrange lettuce leaves on a plate. Place a spoonful of the filling in each leaf.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 12.8 g, Fat 3.1 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 458.5 mg, Sugar 8.4 g
LENTIL AND BUTTER LETTUCE SALAD
French green lentils, or lentilles du Puy, are smaller and more delicate in flavor than the usual supermarket variety. They require only fifteen minutes of cooking too, which makes them a handy pantry staple. A drizzle of crème fraîche and heavy cream sends this dish over the top.
Yield Serves 6
Number Of Ingredients 8
Steps:
- Bring 3 cups salted water to a boil in a small pot. Add the lentils and cook until just tender, about 15 minutes. Drain and allow to cool.
- Combine the cool lentils with the cumin in a large mixing bowl. Add the lettuce, cilantro, scallions, and vinaigrette. Gently toss to combine so as not to bruise the lettuce.
- Combine the crème fraîche and cream in a small bowl.
- Divide the salad evenly among serving bowls and drizzle with the crème fraîche mixture. Sprinkle with additional cilantro, if desired.
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- In a medium saucepan, add the lentils, water, bay leaf and kombu. Bring the water to a boil, then reduce heat to very low, cover the pot and and simmer for 16-20 minutes. The lentils should be soft but not at all mushy.
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- Rinse the lentils under cold water. Place in medium saucepan with 3 cups of water and bring to a boil. Reduce heat to low and simmer for about 15 minutes, or until tender. Drain any excess water.
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- Melt the butter in a medium saucepan. Add the white onion and carrot and cook over moderate heat, until softened, about 5 minutes. Stir in the tomato paste, paprika and cumin, then add the lentils and water and bring to a boil. Simmer over moderate heat until the lentils are tender and have absorbed about three-fourths of the liquid, about 8 minutes. Stir in the bulgur and remove from the heat. Let stand until the liquid is absorbed and the bulgur is softened, about 20 minutes. Season with salt and pepper. Transfer to a rimmed baking sheet; spread in an even layer to cool.
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