LENTIL SALAD
My favorite lentil salad recipe is made with cucumber, sun-dried tomatoes, onion, fresh mint and a zippy lemon dressing. Super simple to make, and so light and refreshing!
Provided by Ali
Time 40m
Number Of Ingredients 11
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 & 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
DELICIOUS GREEK LENTIL SALAD RECIPE WITH FETA CHEESE (FAKES SALATA)
An absolutely delicious and super healthy Greek lentil salad recipe with feta cheese and fresh vegetables. Whether eaten as a snack, side or light vegetarian meal, this super easy feta lentil salad recipe never fails to impress!
Provided by Eli K. Giannopoulos
Categories Salad
Time 30m
Number Of Ingredients 14
Steps:
- To prepare this Greek style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6cm of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. For this Greek lentil feta salad recipe the lentils should be cooked, but still retain a slight tooth. Keep in mind that different varieties of lentils cook at different times, so have a taste after 15 minutes and be careful not to overcook them!
- In the meantime prepare the vegetables. For this Greek feta lentil salad recipe, you could use the peppers raw, cut into little cubes or roasted. Roasting the peppers, until slightly soft, will give extra flavour. To roast the peppers, cut them in half crosswise and place on a baking tray, lined with parchment pepper. Drizzle with a little olive oil and season with salt. Bake in preheated oven at 200-220C for about 20 minutes, or until softened.
- To prepare the dressing for this Greek lentil salad recipe, add all the ingredients in a bowl and whisk to combine.
- When the lentils are cooked, drain them in a colander and place under cold running water to stop the cooking process. Once cooled slightly place lentils in a large serving bowl and toss with dressing. Add the chopped onion, cherry tomatoes, feta cheese, olives and roasted peppers (sliced) and blend. Wait to add the fresh herbs just before serving. Enjoy!
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
LENTIL SALAD WITH TOMATO AND DILL
Categories Salad Tomato Side Vegetarian Quick & Easy Low/No Sugar Basil Lentil Healthy Vegan Dill Simmer Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 10
Steps:
- Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl.
- Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.
LENTILS WITH TOMATOES
A Middle Eastern dish with a deliciously simple taste. Serve with rice, couscous, or whatever you like.
Provided by Mary Hansen Smith
Categories Side Dish Beans and Peas
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
- Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, reduce heat, and simmer 25 to 30 minutes, until the lentils are tender.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 32.5 g, Fat 10.9 g, Fiber 11.8 g, Protein 12.4 g, SaturatedFat 1.5 g, Sodium 17.3 mg, Sugar 7 g
LENTILS, GARLIC AND TOMATOES
Make and share this Lentils, garlic and tomatoes recipe from Food.com.
Provided by Diana Adcock
Categories Lentil
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large 2 quart pot over medium heat.
- Add garlic and cook until JUST turning golden.
- Add tomatoes and cook down to thick, around 8 minutes.
- Add lentils and 2 1/2 cups water.
- Bring to a boil, cover and reduce heat.
- Simmer 30 minutes.
- Add the salt and lemon juice.
- Mix well.
MARINATED LENTIL SALAD
Marinated Lentil Salad is bright, flavorful, and infused with bold flavors like garlic and lemon.
Provided by Beth - Budget Bytes
Time 30m
Number Of Ingredients 11
Steps:
- Cook the lentils according to the package directions. For most brown lentils, bring 3 cups of water to boil in a pot, add the lentils, then continue to boil for 20 minutes, or until the lentils are tender. Drain the lentils in a colander and rinse briefly with cool water until they are cooled.
- While the lentils are cooking, prepare the lemon garlic dressing. Use a microplane, zester, or small-holed cheese grater to remove about 1 Tbsp of the lemon's zest (the thin, yellow, outer layer of the peel). Set the zest aside. Juice the lemon and measure 1/4 cup of the juice to use for the dressing. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper. Set the dressing aside.
- Rinse the parsley well, shake off as much water as possible, then pull the leaves from the stems. Roughly chop the parsley leaves. Cut the grape tomatoes in half. Finely dice the red onion.
- When the lentils are cooked, cooled, and well drained, transfer them to a large bowl. Add the chopped parsley, tomatoes, red onion, crumbled feta, lemon zest, and the prepared dressing. Stir to combine the ingredients and coat everything in dressing.
- Serve immediately, or refrigerate until ready to eat. Always stir the salad just before serving to redistribute the dressing and flavors.
Nutrition Facts : ServingSize 1 Serving, Calories 238.67 kcal, Carbohydrate 25.93 g, Protein 10.03 g, Fat 11.78 g, Fiber 5.27 g, Sodium 352.02 mg
ROASTED GARLIC & TOMATO LENTIL SALAD
This Roasted Garlic & Tomato Lentil Salad is the perfect vegan cold lentil salad that everyone will love! With roasted garlic, oven roasted tomatoes and onions, this is one you don't want to miss.
Provided by Wendy Polisi
Categories Salad
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Cut top of garlic head and place in foil. Drizzle with 1 teaspoon of oil and close foil around garlic.
- Line a baking sheet with parchment paper. Arrange tomatoes and onion in a single layer and drizzle with avocado oil. Sprinkle with salt and pepper.
- Place garlic and tomato mixture in a preheated oven and cook for 25 to 30 minutes, until slightly shriveled.
- Carefully open garlic and allow to cool. Gently press cloves from garlic head and place in a small bowl, breaking garlic into smaller pieces with the back of a fork.
- Meanwhile, bring broth to a boil. Add lentils and reduce heat. Simmer, covered, for 25 to 30 minutes, or until tender. Drain and transfer to a bowl.
- Add garlic, tomatoes, red onion, celery, red pepper to the bowl.
- Make dressing by combining olive oil, lemon juice, and crushed pepper in a small bowl. Whisk in salt and paper to taste. Toss with lentil mixture and serve.
Nutrition Facts : Calories 194 kcal, Carbohydrate 23 g, Protein 8 g, Fat 7 g, SaturatedFat 1 g, Sodium 444 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving
WARM LENTIL SALAD WITH SUN-DRIED TOMATOES
I am really coming to enjoy lentils which is something I never would have anticipated in the past but they really are versatile. I stole this off a a vegan website and have been meaning to try it. I am sticking it here so I don't forget I have it. They didn't list serving amounts so I am guessing a tad.
Provided by Sarah_Jayne
Categories Lentil
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the tomatoes with water to cover. Bring to a boil, remove the pan from the heat, and set aside.
- In a medium saucepan, bring 2 quarts water to a boil.
- Add the lentils and boil, uncovered for 15 minutes.
- Add 1/2 teaspoon salt and continue to boil for 10-15 minutes, until the lentils are tender but still hold their shape.
- Drain, transfer the lentils to a mixing bowl, and toss them with 1 tablespoon of the oil.
- In a heavy skillet over medium heat, warm the remaining oil.
- Add the onion, carrot, and celery, and cook, stirring often, until tender, 8 to 10 minutes.
- Add the garlic and cook 2 minutes longer.
- Stir the vegetables into the lentils.
- Drain the tomatoes, slice them into quarters.
- Add them to the lentil mixture.
- Season the salad with vinegar and add salt and pepper to taste.
- Garnish with chopped parley. Serve.
Nutrition Facts : Calories 725.3, Fat 37.4, SaturatedFat 5.2, Sodium 248.2, Carbohydrate 73.4, Fiber 32.5, Sugar 9.4, Protein 27.1
LENTIL SALAD WITH TOMATOES
Provided by Pierre Franey
Categories easy, lunch, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine lentils, onion-clove, carrots, thyme, bay leaf, salt, pepper and water in saucepan. Bring to boil and simmer for 20 minutes or until tender. Don't overcook. Drain.
- Remove and discard the onion, thyme and bay leaf. Drain.
- Transfer lentils to salad bowl and add chopped onions, garlic, vinegar, oil, tomatoes, salt and pepper. Toss well and sprinkle with parsley.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 10 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 854 milligrams, Sugar 5 grams, TransFat 0 grams
SIMPLE AND FAST LENTIL AND FETA SALAD
Steps:
- Combine all ingredients in a bowl. Toss and season to taste.
- Enjoy!
Nutrition Facts : Calories 110.5 kcal, Carbohydrate 15 g, Protein 7 g, Fat 2.5 g, SaturatedFat 1.7 g, Sodium 365.7 mg, Fiber 4.6 g, Sugar 1.8 g, ServingSize 1 serving
FRENCH LENTIL SALAD WITH CHERRY TOMATOES
Lentils are a wonderful, protein-rich highlight of any meal. Because the flavors continue to meld, this main-dish salad is also great the next day.
Provided by Veg Kitchen
Categories Main dish salad
Time 1h
Number Of Ingredients 14
Steps:
- Place the lentils, water, and broth base in a pot. Cover and bring to a boil over medium-high heat. Reduce the heat to medium and cook for 15 to 20 minutes, until the lentils are tender but firm.
- Remove from the heat, drain any remaining liquid, and transfer the lentils to a large bowl. Chill for at least 30 minutes.
- Stir in the celery, tomatoes, shallots, and parsley.
- In a small dish, make the dressing by whisking together the olive oil, mustard, vinegar, herbes de Provence, black pepper, and garlic.
- Add the dressing to the lentil mixture and toss. Taste and season with sea salt, if desired. Chill until serving time.
Nutrition Facts : Calories 315 kcal, Carbohydrate 49 g, Protein 20 g, Fat 4 g, SaturatedFat 1 g, Sodium 41 mg, Fiber 24 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving
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
STEWED LENTILS AND TOMATOES
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
- Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
- Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.
LENTIL SALAD WITH TOMATOES AND CHèRE
Categories Salad Cheese Tomato Vegetarian Lunch Goat Cheese Legume Lentil Fall Chill Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes. Drain well. Combine vinegar, shallot and mustard in large bowl. Gradually whisk in oil. Season with salt and pepper. Add lentils. Let stand until cool.
- Add cucumber, tomatoes, onion, dill, parsley and garlic to lentils. Season with salt and pepper. Cover; chill 1 hour.
- Crumble goat cheese over salad and mix gently to combine.
TOMATO AND LENTIL SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the lentils, garlic and 4 cups water in a large heavy pot. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature.
- In a mixing bowl, whisk together the lemon juice and olive oil until combined. Add the tomatoes, scallions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated.
- Serve cold or at room temperature. This dish can be made 1 day ahead.
ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)
Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.
Provided by Nagi
Categories Mains Side Salad
Number Of Ingredients 21
Steps:
- Dressing - shake in a jar.
Nutrition Facts : Calories 512 kcal, Carbohydrate 50 g, Protein 21 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 645 mg, Fiber 23 g, Sugar 9 g, ServingSize 1 serving
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- Add the lentils, water and bay leaf to medium size heavy pot. Bring to a boil and season with a good pinch of sea salt. Simmer uncovered for about 12 to 15 minutes or until the lentils are cooked through but still with an al dente texture. Drain in a colander and rinse under cold water. Discard the bay leaf. Refrigerate lentils until needed or chilled to your liking.
- Meanwhile slice the cucumbers into thin rounds or chop into squares to your liking. Add them to a salad bowl together with the tomatoes, dill, basil and parsley. Add the chilled lentils and drizzle over the top with the olive oil. Squeeze the lemon juice over the top to your liking and gently toss everything to coat well.
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- Cook the quinoa according to the pack or see post for instructions on how to make perfectly fluffy quinoa. Then leave to cool. Fluff the quinoa up with a fork before adding the rest of the ingredients.
- To a large serving bowl add the quinoa, lentils and chives and stir well. Then add the rest of the vegetables and the sunflower seeds and gently toss.
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