LENTIL SALAD
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 1 quart of water to a boil. Season water and stir in lentils. Reduce heat to a simmer and cook lentils for 20-30 minutes or until just tender. The lentils should not be mushy. Drain off any remaining liquid.
- Begin chopping the garlic clove and sprinkle with some salt. Using the flat side of the knife mash the garlic into a paste. In a medium bowl, whisk together the lemon juice and garlic paste. Whisk the olive oil into the lemon juice in a thin stream. Stir in the parsley, tomatoes, green pepper and basil. Gently mix in the drained lentils and toss to coat. Season to taste with salt and pepper
LENTIL SALAD
Provided by Alton Brown
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- 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.;
- Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 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, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately.
- Note from Alton: Those of you who watched this program on the 17th or 18th will want to disregard one particular suggestion I made regarding lentils: don't feed the left over onions to your dog. It turns out onions are not good for dogs in any shape or form. I'm grateful to the fans who emailed me after the airing for setting me straight on this nutritional peculiarity. As for my own dog's ability to digest onions, well...she's more hog than dog I guess.
- Cook smart,
- Alton
LENTIL & RED PEPPER SALAD
A filling salad that can be tailored to your taste, swap the lentils for beans and throw in some extra veg
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Tip the lentils and peppers into a bowl with the radishes, olives, vinegar and oil, and mix well. Season to taste.
- Separate the lettuce leaves and put onto a large plate. Spoon over the lentil salad and scatter with the feta.
Nutrition Facts : Calories 634 calories, Fat 49 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 6.81 milligram of sodium
COLD LENTIL SALAD
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Combine the lentils and garlic in simmering salted water for 10 minutes, or until the lentils are crisp-tender. Drain and run the lentils under cold water. Discard the garlic.
- In a bowl, toss together the lentils, celery, onion, and parsley. In a small bowl, whisk together the lemon juice, olive oil, and water. Drizzle over the lentils and stir gently to incorporate. Season with salt and pepper.
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
MEDITERRANEAN LENTIL SALAD
This is a delicious lentil salad, that keeps very well in the refrigerator.
Provided by Candice
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 16.2 g, Fat 7.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 452.8 mg, Sugar 3 g
LENTIL SALAD
This is out of the 2005 edition KCTS Chefs cookbook. It was sent in by owner and executive Chef Alison Hero from the Silverwater Cafe in Port Townsend , Washington. Cooking time does not include refrigerated time.
Provided by teresas
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place lentils and water in a small pot and cover.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Drain and rinse with cool water.
- In a large mixing bowl, combine remaining ingredients.
- Add lentils when completely cool and mix.
- Let sit, refrigerated, for 2 hours or more.
Nutrition Facts : Calories 260.8, Fat 17.9, SaturatedFat 4.7, Cholesterol 16.7, Sodium 1096.9, Carbohydrate 17.8, Fiber 6.1, Sugar 3.4, Protein 9.2
LENTIL SALAD
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this salad within a few hours of making it.
Provided by Mark Bittman
Time 10m
Number Of Ingredients 9
Steps:
- Cook some French green lentils.
- While they're still warm, combine with tomatoes, olives, capers and feta.
- Toss with a vinaigrette made with olive oil, red-wine vinegar, Dijon mustard, minced shallots and chopped tarragon.
THE BEST LENTIL SALAD, EVER
This recipe was created by Sarah Britton and posted on the My New Roots blog. She calls it the best lentil salad ever, and I have to agree. I serve this over a small bed of baby arugula, and top the salad with some crumbled goat cheese for a healthy, tasty meatless meal. Other optional add-ins mentioned by Sarah are walnuts, fresh herbs & sprouts.
Provided by rpgaymer
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 10 minutes, but they should take about 15 minutes in total. You will know they are cooked if they still retain a slight tooth - al dente! (Overcooking the lentils is the death of this dish) Drain & rinse the lentils under cold water and set aside.
- In a small bowl, make the dressing by whisking together the olive, vinegar, maple syrup, mustard and all the spices (salt through cinnamon).
- In a large serving bowl, gently combine the lentils and dressing. Add the onions, cranberries and capers and stir to combine well. If using other add-ins such as herbs, greens, or cheese, wait to add until just before serving. Otherwise, this salad can hang out in the fridge for as long as a couple days!
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