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
WARM LENTIL SALAD WITH GOAT CHEESE
Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they'll be ready in 25 minutes, still a long enough simmering time to yield a savory broth. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that's why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing. Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don't plan on serving the salad warm. I spoon the mixture onto a bed of wild arugula, though regular will do if you can't find the sharper tasting, wispy wild variety.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
- In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
- Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
- Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 11 grams, Carbohydrate 50 grams, Fat 16 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 335 milligrams, Sugar 3 grams
FRENCH LENTIL SALAD WITH GOAT CHEESE
This hearty lentil salad is perfect for a light dinner or a wholesome on-the-go lunch.
Provided by Jennifer Segal
Categories Dinner
Time 45m
Yield 4 as a side dish, 2 as a main course
Number Of Ingredients 15
Steps:
- Before cooking the lentils, make sure you rinse them well and pick over them to remove any small rocks or debris. Combine lentils, chicken broth and bay leaf in a medium saucepan. Bring to a boil, then turn heat down and simmer until lentils are tender, 25-30 minutes for French green lentils or 20-25 minutes for common brown or green lentils. Remove bay leaf, strain and let cool.
- In a large bowl, combine all remaining ingredients except goat cheese. Add cooled lentils and toss to combine. Taste and adjust seasoning if necessary. Transfer salad to serving dish, crumble goat cheese over top and serve.
- Note: When preparing this recipe, be sure to build in at least 10 minutes to cool the lentils after they have cooked.
Nutrition Facts : Calories 432, Fat 21g, Carbohydrate 40g, Protein 21g, SaturatedFat 6g, Sugar 7g, Fiber 16g, Sodium 675mg, Cholesterol 15mg
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.
WARM BEET AND LENTIL SALAD WITH GOAT CHEESE
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400. Toss the beets with 3 tablespoons olive oil in a roasting pan and season with salt and pepper. Roast until tender, 30 minutes.
- Meanwhile, season the nuts with salt and pepper in a shallow bowl. Cut the goat cheese into 4 even rounds. Press the cut sides in the nuts and set aside. Warm the lentils in the microwave or in a saucepan and season with salt and pepper.
- Cook the bacon in a skillet over medium-high heat until crisp, 10 minutes, and transfer to paper towels with a slotted spoon. Add the shallot to the pan drippings and cook for 20 seconds. Remove from the heat; whisk in the vinegar and sugar.
- Remove the beets from the oven and warm the nut-crusted goat cheese on the hot roasting pan. Toss the frisee with the bacon and dressing and divide among bowls. Top the salads with beets, lentils and a round of goat cheese. Drizzle with more olive oil.
- Per serving: Calories 482; Fat 39 g (Saturated 12 g); Cholesterol 42 mg; Sodium 571 mg; Carbohydrate 19 g; Fiber 5 g; Protein 15 g
- Heat 1/4 cup olive oil in a skillet over medium heat. Add the leeks and carrots and cook until tender, 5 minutes. Add the garlic and tomato paste and cook 1 minute. Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.
- Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest. Place the whole leaves over the lentils, cover and wilt, 1 minute. Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
- Reserve about 1 cup lentils for another use. Stir the honey and lemon juice into the remaining lentils and season with salt and pepper. Stir in the chopped chard. Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.
- Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.) Divide lentils among bowls and top with salmon.
- Per serving: Calories 510; Fat 20 g (Saturated 3 g); Cholesterol 70 mg; Sodium 357 mg; Carbohydrate 45 g; Fiber 8 g; Protein 40 g
WARM RED LENTIL SALAD WITH GOAT OR FETA CHEESE
I got this recipe out of the Fitness Food Cookbook, a christmas gift from my sister. I'm copying this recipe as is but will probably sub half the ingredients-- I don't care for goat cheese, I'll probably use feta. And I never heard of hazelnut oil; I'd sub with olive or sunflower oil. Lemon pepper would also be a nice sub for black pepper in the seasoning the cheese.
Provided by the80srule
Categories Spinach
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the cumin seeds, garlic, and ginger and cook for about 2 minutes, stirring constantly.
- Stir in the lentils and vegetable stock. Let cook, covered (but with venting for the steam), for 20 minutes on medium-high heat.
- After 20 minutes, remove from heat and stir in the mint and cilantro.
- In a frying pan (or skillet), heat the other tablespoon of olive oil over medium heat, add the onions, and cook for about 10 minutes or until softly translucent and browned.
- Toss the spinach in the hazelnut oil in a bowl, then divide between 4 serving plates.
- Mash the goat (or feta) cheese with the yogurt in a small bowl and season to taste with pepper.
- Divide the lentils between the serving plates and top with the onions and cheese mixture. Garnish with lemon quarters and serve with toasted rye bread, pitas, or melba toast.
Nutrition Facts : Calories 443.9, Fat 14.9, SaturatedFat 5.2, Cholesterol 13.5, Sodium 132.9, Carbohydrate 55.1, Fiber 25, Sugar 4.9, Protein 25.8
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 AND GOAT CHEESE SALAD
Provided by Marian Burros
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Cook lentils in partially covered pot until they are tender but not mushy, 12 to 15 minutes.
- Slice onion into rings about 1/4-inch thick. Prepare stove-top grill, and grill onion, turning once or twice.
- Wash, trim and cut white part from leek; mince white part.
- Wash, trim and chop fennel bulb.
- Heat olive oil in small nonstick skillet, and saute leek and fennel until fennel softens.
- Wash, trim and slice tomatoes into 1/4-inch thick slices, and place in bowl with 1 tablespoon of balsamic vinegar, mixing to coat well.
- Mince garlic.
- When lentils are cooked, drain and rinse. Stir in leek, fennel, garlic and remaining balsamic vinegar. Season with salt and pepper.
- Slice cheese, and heat at 400 degrees in toaster oven for a couple of minutes, until it begins to bubble.
- Wash, dry and chop basil; stir 2 tablespoons into lentils.
- Arrange lentil mixture on serving platter. Top with tomatoes. Place grilled onions in center, place cheese rounds on top of tomatoes, sprinkle with basil.
Nutrition Facts : @context http, Calories 638, UnsaturatedFat 4 grams, Carbohydrate 111 grams, Fat 9 grams, Fiber 21 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 337 milligrams, Sugar 26 grams
TOMATO SALAD WITH GOAT CHEESE
Recipe from French Women Don't Get Fat. This is a really refreshing and surprisingly filling recipe which is perfect for the summer. I served it with fresh mussels in a white wine sauce and a crusty bread. Bon Apetit!
Provided by KellyMac6
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cover each plate with a layer of mesclun or mixed greens. Place sliced tomatoes on top. Salt generously.
- Mix the dressing ingredients into an emulsion.
- Crumble the goat cheese onto the tomato slices.
- Season with salt and pepper to taste.
- Pour dressing on top lightly and add the chopped parsley or basil.
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
MARINATED LENTIL SALAD WITH CREAMY GOAT CHEESE AND RIPE TOMATOES
Steps:
- Place the lentils in a 2-quart saucepan with the yellow onion and bay leaf and cover with about 4 cups of cold water. Bring to a boil, then reduce the heat and simmer until lentils are tender but not mushy, 15-20 minutes.
- Remove the lentils from the heat and pour into a colander. Run warm water over them to rinse off the sludge. Shake off any excess water, then turn the lentils into a bowl, and immediately add the red onion, vinegar, olive oil, and some salt. Stir gently with a spatula, then add the garlic, cumin, and mint. Season with salt and pepper. Marinate for 10 minutes, then taste again and adjust the acidity (adding more oil or vinegar as desired) and salt and pepper.
- Place about 1/2 cup dressed lentils on each plate, then add a spoonful or two of goat cheese and some sliced tomatoes. Drizzle the tomatoes with olive oil, and season with salt and a grind of black pepper. A mint or basil sprig in the center makes a pretty garnish.
More about "marinated lentil salad with creamy goat cheese and ripe tomatoes food"
HEIRLOOM TOMATO GOAT CHEESE SALAD
From whatsgabycooking.com
EASY FRENCH LENTIL SALAD – A COUPLE COOKS
From acouplecooks.com
THE BEST LENTIL SALAD RECIPE! - GIMME SOME …
From gimmesomeoven.com
HERBY FRENCH LENTIL SALAD WITH CARROTS, GOAT …
From thekitchn.com
EASY LEMON-MARINATED WHITE BEAN AND VEGETABLE SALAD | KITCHN
From thekitchn.com
MARINATED LENTIL SALAD WITH CREAMY GOAT CHEESE AND RIPE TOMATOES
From anadifa.us.to
LENTIL SALAD WITH GOAT CHEESE & SUNDRIED TOMATOES - MAE'S MENU
From maesmenu.com
MARINATED LENTIL SALAD WITH CREAMY GOAT CHEESE AND RIPE …
From wikifoodhub.com
MARINATED LENTIL SALAD WITH CREAMY GOAT CHEESE AND RIPE TOMATOES …
From eatyourbooks.com
MARINATED LENTIL SALAD – LEITE'S CULINARIA
From leitesculinaria.com
THE BEST LENTIL SALAD - LEMON BLOSSOMS
From lemonblossoms.com
LENTIL SALAD WITH MUSTARD AND TOMATOES RECIPE | SELF
From self.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love