Lentil Salad 4 Traditional Variations Food

MEDITERRANEAN POWER LENTIL SALAD

Steps:

• Cook the lentils. In a saucepan, combine lentils with 3 cups of water and pinch of kosher salt. Bring to a boil. Cover, and lower heat to medium-low. Let simmer until the lentils are fully tender (anywhere from 25 to 45 minutes depending on the kind of lentils used). Be sure to check and add water if lentils seem too dry during the cooking process (they should absorb a lot of the water. Drain and set aside to cool.
• In a large mixing bowl, combine cooked lentils with chopped onions, cucumbers, baby spinach, parsley, and pomegranate seeds (arils.) Give everything a gentle toss.
• Make the dressing. In a small bowl or measuring cup, whisk together the lime dressing ingredients. Pour the dressing over the lentil salad and toss to combine. Add a sprinkle of feta cheese to finish.
• Allow a few minutes for the flavors to meld before serving.

FRENCH LENTIL SALAD

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

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.

LENTIL SALAD, 4 TRADITIONAL VARIATIONS

Steps:

• Combine the lentils, water and bay leaf in a large saucepan. Bring to a boil, cover, and reduce heat to a simmer. Cook until tender, 20-30 minutes.
• While lentils cook, make the dressing: mix all ingredients except oil. Slowly add the oil while constantly whisking, to create an emulsion.
• Drain lentils, and while warm transfer lentils to a large bowl. Drizzle dressing over lentils, and toss gently to coat.
• Just prior to serving, add onion and tomato.
• Ethiopian Variation (Yemiser Selatta): Heat 3 tablespoons vegetable oil in a large skillet over medium heat, add 2 chopped red or yellow onions and 2-4 seeded and minced hot chile peppers, and saute until softened. Add to the salad.
• Greek Variation (Salata Faki): Add 3/4 to 1 1/2 cups crumbled feta cheese, 1/3 cup chopped green olives, and 2 tablespoons chopped fresh spearmint.
• Yemenite Variation (Salata Adas): Add 1 cup tahini and increase the lemon juice to 1 cup and the parsley to 2 cups. Using a large mortar and pestle, potato masher, or a food processor, mash the combined salad into a paste.

ITALIAN LENTIL SALAD

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.

REFRESHING LENTIL SALAD

Steps:

• Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
• Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
• Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
• Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.

MEDITERRANEAN LENTIL SALAD

Steps:

• In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
• Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

LENTIL SALAD (FOOD NETWORK- ALTON BROWN)

Steps:

• Pick over lentils, rinse and drain.
• Place the lentils along with the onion, garlic, bay leaf and salt into a large 6-quart saucepan and cover with water by 2-3 inches.
• Place over high heat and bring just to a rolling boil.
• Reduce the heat to low.
• cover and simmer until the lentils are tender, approximately 25 to 30 minutes.
• Drain any remaining liquid and discard the onion, garlic and bay leaf.
• Stir in black pepper and taste for salt.
• Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl.
• Add the warm lentils and bacon and stir to combine.
• Serve warm or at room temperature.

LENTIL SALAD

Steps:

• Sort and rinse: 1 cup lentils.
• Cover with water by 3 inches and bring to a boil. Turn down to a simmer and cook until tender all the way through (adding more water if necessary), about 30 minutes. Drain and reserve 1/2 cup of the cooking liquid. Toss the lentils with: 1 tablespoon red wine vinegar, Salt, Fresh-ground black pepper.
• Let sit for 5 minutes. Taste and add more salt and vinegar if needed. Add: 3 tablespoons extra-virgin olive oil, 1/4 cup thinly sliced scallions or 3 tablespoons finely diced shallot, 3 tablespoons chopped parsley.
• Stir to combine. If the lentils seem dry and are hard to stir, loosen them with a bit of the reserved cooking liquid.
• Variations
• Add 1/2 cup diced cucumber.
• Dice very fine 1/4 cup each of carrot, celery, and onion. Cook until tender in a couple spoonfuls of olive oil. Cool and stir into the salad in place of the scallions or shallots.
• Garnish with 1/2 cup crumbled goat or feta cheese.
• Toast and crush 1/2 teaspoon cumin seeds and add to the salad. Substitute cilantro for the parsley.
• Dice 1/4 cup flavorful sweet peppers, season with salt, and let stand to soften. Stir in with the scallions or shallots.