Salad Of Lentils And Coriander Food
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
CORIANDER ROAST CHICKEN THIGHS WITH PUY LENTIL SALAD
Rustle up this coriander chicken with puy lentil salad after a workout - a clever balance of protein and nutrient-dense carbs makes it an ideal post-exercise meal
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 1h5m
Yield Serves 4 (2 people over 2 days)
Number Of Ingredients 15
Steps:
- Heat the oven to 220C/200C fan/ gas 7. Boil the lentils for 35-40 mins over a medium heat until tender.
- Meanwhile, put the ginger, fresh coriander, garam masala, the ground coriander, ground cumin and the 2 whole garlic cloves in a large bowl with half the lemon juice and 3 tbsp of the yogurt. Blitz using a hand blender until smooth. Use 4 tbsp of the mixture to coat the chicken thighs in a large bowl. Arrange the chicken on a baking tray in a single layer.
- Add the remaining yogurt to the remaining spice and herb mixture, along with the turmeric, 1 tsp oil, the grated garlic, 1 tbsp water and remaining lemon juice to taste. Set aside.
- Tip the onions, peppers and cauliflower into the bowl used for the chicken, and toss with 1 tbsp oil to coat in some of the spice mix. Spread the veg out on a baking tray, then put in the oven with the chicken for 30-35 mins until the chicken is cooked through.
- Remove the chicken and wrap in foil to keep it warm. Scatter the cumin seeds over the veg and return to the oven for 5 mins until golden.
- To serve, drain the lentils and put in a serving bowl with the roasted veg and the remaining turmeric yogurt. Gently toss together. Serve with the chicken (taking the meat off the bones), and scatter with the extra coriander. If you're following the Healthy Diet Plan, eat half and pack up the rest to eat cold another day. Will keep chilled for up to three days or frozen for up to a month.
Nutrition Facts : Calories 419 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
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
LENTIL SALAD WITH SESAME SEEDS AND CORIANDER
Make and share this Lentil Salad With Sesame Seeds and Coriander recipe from Food.com.
Provided by Latchy
Categories Lentil
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook lentils separately, uncovered in small saucepans of boiling water until just tender; drain.
- Combine lentils in large bowl with seeds, capsicum, onion, coriander and spinach; toss gently with combined remaining ingredients.
- Can serve with basmati rice as a meal.
Nutrition Facts : Calories 356.2, Fat 17.5, SaturatedFat 2.4, Sodium 17.5, Carbohydrate 37.8, Fiber 12.4, Sugar 1.5, Protein 15
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From gourmettraveller.com.au
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From gourmettraveller.com.au
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- Heat the coconut oil in a large frypan over medium heat. Add the garlic and spices and cook until fragrant, about 30 seconds, stirring continuously to prevent burning. Add the ginger and cook for another 30 seconds or so before adding the tin of crushed tomatoes, stirring to combine. Add the lentils and then the stock and bring to the boil.
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- Line a baking tray with parchment paper and spread over the sweet potato. Roast for 10 minutes.
- Remove the tray from the oven and add the mushrooms, tomatoes, pepper and broccoli to the sweet potato. Drizzle over the oil, chilli flakes and a generous pinch of salt and pepper before giving everything a mix. Return to the oven for another 30-35 minutes until the vegetables are soft and cooked through.
- Meanwhile place the lentils in a medium sauce pan and cover with cold water. Bring the pan to boil before reducing the heat and simmering gently for 18-20 minutes until tender. Drain and set aside.
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From foodtolove.co.nz
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- Preheat oven to 180°C/375°F. Line an oven tray with baking paper. Place kumara on tray, drizzle with oil, sprinkle with seeds and spices; toss to coat kumara in spice mixture. Roast, turning occasionally, for 20 minutes or until kumara is tender.
- Meanwhile, cook lentils in a saucepan of boiling water for 20 minutes or until tender. Rinse under cold water. Drain.
- Combine kumara, lentils, onion, spinach, coriander, mint, rind and juice in a large bowl; toss to combine. Season to taste.
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- In a medium sauce pan combine the lentils, water, cumin, coriander, and salt. Place over medium heat and bring to a simmer.
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Make the Lentils. In a large saucepan, combine the lentils and bay leaves. Add 3 cups water and the salt. Bring to a boil, covered, over medium heat. Reduce the heat and simmer, covered, until lentils are just tender, 15 to 20 minutes. Drain the lentils; remove and discard bay leaves. In a small skillet, heat the oil over medium heat.
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