LENTIL SALAD WITH ROASTED SWEET POTATOES AND QUESO FRESCO
From about.com, posting for ZWT 7, South America. This combines two of my favorite things, lentils and sweet potatoes! Recipe is credited to Marian Blazes, who says "Toss it all together and serve warm, adding a few baby spinach leaves for something green. This is a healthful salad that everyone will enjoy. " Servings are a guess...please help me if this needs correcting!
Provided by smellyvegetarian
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees.
- Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.
- Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool.
- While potoatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.
- Simmer lentils gently until tender, about 25 minutes.
- Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.
- Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.
POTATO AND LENTIL BAKE
A vegetarian traybake, with a double potato and cheese topping. Winter comfort food at its best.What You Will Need3L ovenproof dishSaute Pan/Deep frying pan with a lid (ovenproof)
Provided by GeeDee
Categories Main Course
Time 1h50m
Number Of Ingredients 18
Steps:
- Preheat the oven to 180°C/160°C fan/350°F/Gas 4 and butter the oven-proof dish.
- Heat the oil in the oven-proof frying pan, add the onions and sweat off for about 5 minutes. Add the garlic and cookout for a few seconds.
- Add the lentils, white wine, tomato paste and stock, stir and bring to the boil.
- Add the sun-dried tomatoes and season with salt and pepper.
- Cover the pan with a lid and place in the oven for about 50-60 minutes or until the lentils are cooked and the liquid is absorbed.
- Remove from the oven and stir in the Worcestershire sauce.
- Meanwhile, melt the butter in a pan, add the mushrooms and fry over a high heat for a minute.
- Lower the heat, cover with a lid and cook for a few more minutes.
- Remove the lid and increase the heat slightly to allow the liquid to evaporate.
- Once all the liquid has been evaporated, season with salt and pepper and add to the lentils and give a quick stir.
- Transfer into the ovenproof dish.
- Increase the oven temperature to 220°C/200°C fan/420°F/Gas 7.
Nutrition Facts : Calories 388 cal
RED POTATO AND LENTIL SALAD
A twist on potato salad.
Provided by MSTRECKE
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Toss potatoes, 1 tablespoon olive oil, and salt together in a 9x13-inch baking dish until coated.
- Bake until the potatoes are easily pierced with a fork, about 35 minutes.
- Meanwhile, bring lentils, water, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Drain. Combine potatoes, lentils, red bell pepper, and green onions in a large bowl.
- Whisk yogurt, Dijon mustard, cider vinegar, 2 tablespoons olive oil, and turbinado sugar together; drizzle over potato mixture and toss to combine. Season with salt and black pepper.
Nutrition Facts : Calories 192.1 calories, Carbohydrate 29.9 g, Cholesterol 0.6 mg, Fat 5.6 g, Fiber 6.2 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 159.7 mg, Sugar 4 g
LENTIL SALAD WITH TAHINI DRESSING
Pack four of your 5-a-day into each portion of this healthy lentil and sweet potato salad, which provides calcium, iron, folate, vitamin C and fibre.
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a large non-stick wok. Add the sweet potato and fry for 5 mins, stirring frequently until it starts to soften. If it starts to brown too quickly, put a lid on the pan. Add the carrot, courgette, onion, cumin and ginger, then cook over a high heat, stirring frequently, until the veg is tender and a little charred. Stir in the seeds towards the end so they cook for a couple of mins. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.
- Meanwhile, stir the tahini with the garlic, yogurt and 1 tbsp water to make a dressing. Spoon the lentil salad into bowls and top with the dressing and paprika, if using. If you're following our Healthy Diet Plan, save two portions stored in containers and chill until ready to eat.
Nutrition Facts : Calories 460 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 23 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.36 milligram of sodium
WARM LENTIL, POTATO AND VEGETABLE SALAD
Provided by Marian Burros
Categories dinner, salads and dressings
Time 45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Scrub potatoes; do not peel. Cook in plenty of water in a covered pot until potatoes are tender, about 20 minutes.
- Meanwhile, combine lentils with 3 cups water and bring to boil in a covered pot. Reduce heat and cook lentils in partly covered pot until tender, about 10 minutes.
- Whisk oil, mustard and vinegar in serving bowl.
- Wash, dry and mince basil and stir in.
- Cut onion in large chunks, place in a food processor and process until chopped fine; add to serving bowl.
- Wash, trim, seed and cut pepper into large chunks; process until chopped fine, and add to serving bowl.
- Wash and trim fennel, cut into chunks, and process until chopped fine; add to bowl.
- When lentils are cooked, drain well and stir in.
- When potatoes are cooked, drain and cut into bite-size pieces; stir into bowl; season with salt and pepper and serve at room temperature with whole grain bread.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 8 grams, Carbohydrate 113 grams, Fat 10 grams, Fiber 20 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 215 milligrams, Sugar 17 grams, TransFat 0 grams
LENTIL-POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Add the onion, bay and lentils to a medium pot and cover with water. Bring to a boil over medium-low heat. Simmer the lentils 10 minutes, then add the potatoes and cook for 7 to 8 minutes more.
- While the lentils and potatoes cook, heat a tablespoon of oil in a medium skillet over low heat and saute the shallots, garlic and peppers for a couple of minutes. Add the peas and heat through for 1 minute more. Transfer to a shallow serving bowl to cool.
- In a food processor, add the stock, mint and cilantro. Process until it becomes a paste. Add to the bowl with the pepper mixture.
- Drain the lentils and the potatoes and discard the onions and the bay leaf. Return the lentil mixture to the hot pot to dry for a minute, then add to the bowl with herb paste and vegetables. Add 3 tablespoons extra-virgin olive oil to the salad bowl and toss. Season with cumin, and salt and pepper, to taste. Toss again and serve.
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4.6/5 (39)Total Time 50 minsCategory SaladsCalories 343 per serving
- In a medium size saucepan heat the olive oil over medium heat. Add in the cumin, coriander, ginger, cinnamon and garlic and sauté until fragrant, about 1 minute.
- Add the lentils to the saucepan along with the water and stir everything together. Bring the lentils to a boil and then reduce the heat to medium-low and partially cover with a lid. Simmer until the lentils are soft, about 30-35 minutes.
- While the lentils cook line a rimmed sheet pan with foil and drizzle the sweet potato chunks with olive and season with salt and pepper. Roast the sweet potato at 425° F. for about 20-30 minutes or until it's fork tender.
- Once the lentils are cooked drain off any excess water and pour into a serving bowl. Season with salt and pepper and let them cool slightly before adding the remaining ingredients.
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5/5 (2)Total Time 50 minsEstimated Reading Time 4 mins
- Scrub and wash the potatoes. Do not peel the potatoes. You are going to want that delicious baked crisp peel.
- To make the vinaigrette, stir the oil, chopped chives,lemon juice,mustard, salt, pepper, mixed herbs or rosemary sprigs and honey or sugar and mix until combined.
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- In a 4- or 5-quart dutch oven or pot, heat the extra virgin olive oil over medium heat. Add the onion, celery, carrot, bay leaf and a big pinch of sea salt. Saute 5-7 minutes, stirring frequently until the veggies are soft.
- Turn the heat to low. Add the finely chopped or pressed garlic and cumin (or seasoning of your choice). Cook over low heat for about 2-minutes, stirring frequently until the garlic and spices are very fragrant.
- Add the chopped potatoes, lentils, 4 cups of liquid, 3/4 teaspoon sea salt (less if using salted stock) and a few turns of freshly cracked black pepper. Bring to a boil (takes about 4-5 minutes), then cover and reduce to a simmer (the low setting on my stove).
- Cook for 30-45 minutes until the lentils are soft and the liquid is absorbed. This takes about 35 minutes for green or red lentils, and 45 minutes for black lentils. The pot should be at a gentle rolling simmer. There may be a little liquid left in the pot, just leave it here and the lentils will continue to expand. Watch it carefully towards the end as all of the liquid may evaporate depending on your climate.
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- Using a microwave: Set the microwave to 1000w. 4 medium potatoes will need roughly 10 minutes cooking. Depending on amount and size of the potatoes you'll have to reduce or add a couple of minutes of microwaving. If you use the stove, cook the potatoes in salty boiling water for 20 minutes or until tender.
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- Toss the sweet potatoes with 1 1/2 tablespoons of olive oil, the maple syrup and one pinch of chili.
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- Add the lentils to a fine mesh sieve. Examine and remove any bad ones and rinse under the faucet.
- Place the lentils in a small pot along with the water, bay leaf and kombu. The water should cover the lentils by about 2 inches. Bring the lentils to a boil, then immediately reduce the heat to low, cover the pot and cook for 20 minutes. The water should be a very gentle simmer with very few bubbles.
- After the lentils have cooked for about 5 minutes, add the olive oil and onion to a very large pan and heat on medium. Sauté the onions for 2-3 minutes or until translucent. You can sauté them until they've fully caramelized as well.
- Add the sliced Swiss chard to the pan and sauté for a minute. Then add the spiralized sweet potato and sauté for 3 minutes, using tongs to turn them. Lastly, add the sliced red cabbage to the pan and cook for one more minute, while tossing and stirring. Then transfer the salad to a large serving bowl.
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5/5 Total Time 25 minsServings 4
- In a large saucepan, cover the lentils with cold water and bring to a simmer. Cook over moderately low heat, stirring occasionally, until the lentils are tender, about 18 minutes. Drain the lentils well and transfer to a large bowl.
- Meanwhile, in a medium saucepan, cover the potatoes with cold water and bring to a boil. Cook over moderately high heat until the potatoes are tender, about 10 minutes. Drain very well and add to the lentils. Add the scallions, tomatoes, parsley, mint, garlic, olive oil and lemon juice, season with salt and pepper and toss. Spoon the lentil salad onto plates and top with the goat cheese. Serve at once.
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- Preheat oven to 425 F / 220 C. Add potatoes to a foil-lined baking sheet. Drizzle with olive oil and season with sea salt and freshly ground pepper. Toss to coat well. Bake for 30-35 minutes or until browned and crispy.
- Add walnuts, garlic, lemon (juice & zest), parmesan, salt and pepper to a food processor. Process until desired consistency (I like mine more on the pureed side). Then add basil and pulse until all basil is chopped very finely. While the processor is running, stream in about 1/4-1/3 cup olive oil or until desired texture. Set aside.
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4.8/5 (6)Total Time 20 minsCategory SaladCalories 217 per serving
- In a large saucepan, combine the lentils, water or broth, and bay leaf. Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm. Do not overcook or the lentils will be mushy.
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4.5/5 (4)Total Time 40 minsCategory SaladCalories 336 per serving
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