Red Lentil And Watercress Salad Food

RED LENTIL SALAD RECIPE

Steps:

• Rinse and drain red lentils with water.
• In a 4 quart saucepan over medium/high heat add 1 quart of water, the rinsed red lentils, lemon peel, garlic, bay leaf, and thyme.
• Bring lentils to an almost boil,(note 1) reduce heat to low, simmer red lentils for about 15 minutes, uncovered.
• Once lentils are cooked, remove and discard lemon peel, bay leaf, and thyme.
• Drain the lentils. Place them in a bowl.
• In a mason jar or bowl with a lid, add lemon juice, lemon zest, minced garlic, Dijon mustard, olive oil, fresh parsley, and fresh thyme. Season with salt and pepper. Check the seasoning on the vinaigrette. Reseason if needed. (Note 3) Set aside to assemble the red lentil salad
• Place the lid on mason jar or place the lid on the bowl. Shake the salad dressing well to mix.
• Combine with the cooked red lentils, diced shallots, carrots, celery, chopped parsley, and thyme.
• Top with the Lemon Vinaigrette. Toss well.
• Taste the salad. Reseason with salt and pepper if needed. Adjust herbs if needed.
• This salad is best refrigerated for a bit before serving. I make this the evening before.

RED LENTIL SALAD

Steps:

• Bring the lentils and bay leaf to a boil in 3 cups water, then reduce the heat and simmer until the water cooks away, 15 to 18 minutes. Skim any by-product away as the lentils cook.
• Meanwhile, cover the potatoes with water in a small pot and bring to boil. Salt the water and boil for 5 minutes. Drain the potatoes and run under cold water to cool. Drain well and transfer to a large bowl.
• Drain the lentils and run under cold water to cool. Drain well and add to the potatoes.
• Meanwhile, heat the vegetable oil in a skillet and saute the onions, garlic, ginger and chile pepper until softened. Stir in the tamarind paste and spices to toast them, then remove from the heat.
• Add the spice mixture to the lentils and potatoes. Gently stir in the cilantro, spinach and lime juice. If the salad seems dry, add a little more oil. Serve.

RED LENTIL SALAD

Steps:

• Rinse lentils under cold running water to remove any debris. Add lentils and 6 cups of water (no salt added) to a large stock pot and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes. Drain lentils, run under cold water to cool, and drain again.
• Add lentils to a large serving bowl and stir in olive oil, lemon juice, and cumin.
• Dice bell peppers and scallions, quarter tomatoes and chop parsley. Add to lentils and add salt and pepper to taste.
• Enjoy!

RED LENTIL AND BULGHUR SALAD

Steps:

• In a medium saucepan, combine lentils and 5 cups water. Bring to a boil over high heat. Reduce to a simmer and cook, until lentils are soft, 15 to 20 minutes. Stir in bulghur and 1/2 cup oil. Season with herbamare. Cover and remove from heat. Let stand for 10 minutes.
• Meanwhile, In a large skillet, heat 5 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until brown, 15 to 20 minutes.
• Place red pepper in a food processor and puree. In a small nonstick skillet, heat remaining tablespoon oil over medium heat. Add red pepper, and cook, stirring frequently, until puree becomes dry, 10 to 15 minutes.
• Add onions and red-pepper puree to lentils, and stir to combine. Taste and adjust for seasoning. Transfer to serving dish. In a small bowl, stir together tomato, parsley, and scallion. Serve lentils garnished with tomato mixture.

LENTILS WITH WATERCRESS

Steps:

• Cook 1 cup dried green lentils as the label directs, adding 2 garlic cloves to the water; drain and discard the garlic. Toss with 1 bunch chopped watercress, 2 sliced scallions and 2 tablespoons red wine vinegar; season with salt and pepper. Add 1 tablespoon olive oil; toss.

RED LENTIL AND WATERCRESS SALAD

Steps:

• Place red lentils in a colander and pick out any stray bits. Rinse with water and drain.
• Place lentils,in saucepan with water. Bring water to a boil and reduce to a simmer. Let lentils simmer 5 minutes then add onions, carrots and simmer an additional 10 minutes until lentils are tender. Drain but do not rinse the lentils, carrots and onion.
• While the lentils are simmering whisk together the vinegar, oil, mustard and garlic in a large bowl. Season with salt and pepper to taste.
• Once the lentils are drained, add watercress and lentils to the dressing and toss until well coated.
• Serve immediately.

FETA-CRANBERRY LENTIL SALAD

Steps:

• In a small saucepan, combine the lentils, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender. Drain and discard bay leaves. Rinse lentils in cold water. , In a large bowl, combine the lentils, cranberries, walnuts, feta cheese and parsley. In a small bowl, whisk the oil, lemon juice, honey, salt and pepper. Pour over lentil mixture; toss to coat. Refrigerate until serving.

LENTIL-FETA SALAD

Steps:

• Bring a medium saucepan of water to a boil. Add lentils, garlic, and bay leaf. Simmer for 20 minutes, or until lentils are tender. Drain, and rinse lentils under cold water. Discard garlic and bay leaf. In a large bowl combine lentils, celery, onion, pepper, parsley, and rosemary.
• In a small bowl, whisk together lemon juice and olive oil. Drizzle over lentil mixture, add feta, and stir gently to incorporate. Season with salt and pepper. Serve on a bed of baby lettuce, and garnish with cucumber slices.

RED LENTIL SALAD

Steps:

• Toast the almonds in a heavy skillet over medium heat until they are golden and very aromatic, 5-6 minutes. Roughly chop them and set aside.
• Put the lentils in a medium saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Cook until they are just barely tender and still quite red, about 2 minutes. Drain and rinse with cold water to halt the cooking process. Shake out all excess water and then put the lentils into a large bowl.
• Pour the oil in a skillet and when hot, add the ginger and garlic and cook for 1 minute. Add the garam masala, cumin, mustard, cardamom and coriander seeds and cook for 1 minute. Add the lime juice and pour over the lentils. Add the carrots, radish, red peppers, cilantro and mint. Season with salt and pepper and toss well to combine.
• Line a serving platter with overlapping lettuce leaves. Mount the lentil salad over them. Sprinkle with toasted almonds and serve.

RED LENTIL DAL

Steps:

• Place a large pot over your smallest burner set to a medium heat. Add the olive oil (you can also use coconut oil or ghee) and the onions, ginger, chilli, tomato and coriander roots. Add a couple of pinches of salt. Cook, stirring occasionally, until the onions are sweet and golden, around 5 minutes.
• Add the curry leaves and mustard seeds. When the mustard seeds start to pop add the rest of the spices and garlic. Cook until fragrant. Add the lentils, stock and coconut milk and when it starts bubbling reduce the heat to low.
• Let the dal bubble away for 20 minutes or so or until the lentils collapse and the dal becomes beautifully creamy. Taste and adjust the seasonings as necessary and add a squeeze of lemon.

LENTIL SOUP WITH WATERCRESS

Steps:

• In a large saucepan, heat the oil over medium-high heat. Add the shallot and celery and sauté until the vegetables are tender, about 4 minutes. Add the tomato and oregano and cook for 3 minutes longer. Add the broth and 1 cup water and bring to a boil.
• Reduce the heat to medium-low and add the lentils. Return to a simmer and cook for 5 minutes, then add the bulgur. Simmer until the lentils are soft but still intact, about 10 minutes longer. Add more broth if necessary, but the soup should be slightly thickened like a stew.
• Remove from the heat and stir in the watercress. Season with the salt and serve immediately.

LENTIL & RED PEPPER SALAD

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.