Southwest Lentil Salad Food

SOUTHWESTERN SPROUTED LENTIL SALAD

Steps:

• 1. PREPARE sprouted lentils according to package instructions. Drain any excess water; transfer lentils to bowl and let cool to room temperature.
• 2. HEAT small skillet over low heat. Add ground cumin and cook until just fragrant, about one minute.
• 3. COMBINE cumin, olive oil, lime, garlic, salt and pepper in large bowl. Whisk to combine. Add cooled lentils, tomatoes, carrots, green onions, cilantro and jalapeno. Toss well.
• 4. COVER and chill in refrigerator, or let stand 1 hour before serving for flavors to blend.

SOUTHWESTERN LENTIL SALAD

Steps:

• In a mixing bowl, add the first 6 ingredients; stir to combine.
• In a jar or other container with a tight-fitting lid, add the oil, vinegar, mustard, cumin, garlic, salt and pepper to taste; secure lid and shake well to mix.
• Pour dressing over vegetables; toss to coat.
• Cover and chill for 4 hours.
• This is good served on a bed of mixed salad greens.

SOUTHWEST LENTIL SALAD

Steps:

• Preheat oven to 400°.
• Bake sweet potato for 45 minutes or until done.
• Once the potato has cooled, dice into bite size pieces.
• Heat water to a boil in a medium sauce pan.
• Add lentils and cook until tender, approximately 20 minutes, drain.
• In a large bowl, mix in lentils. sweet potato, red onion, salsa, corn, black beans, red pepper, tomato and cilantro.
• In a separate bowl whisk the olive oil, lime juice, garlic, chili powder and salt whisk until combined.
• Stir dressing into salad mix, until well combined.
• Arrange chopped lettuce on a plate and top with salad.
• Garnish with sliced avocado and olives.
• Enjoy!

SOUTHWESTERN LENTIL SALAD

Steps:

• In a large bowl, combine the first six ingredients. In a jar with tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables and toss. Cover and refrigerate for at least 2 hours.

CUBAN LENTIL SALAD WITH SPICY VINAIGRETTE

Steps:

• In a large pot, bring the water to a boil and add the salt. Add the lentils, reduce the heat to low, and cook covered for 30 minutes. The lentils should be tender but not mushy. Take care not to overcook them or they can fall apart. While the lentils are cooking, in a medium skillet, heat 1 tablespoon of the olive oil over medium low heat. Add the garlic and cook gently for 5 to 6 minutes, or until softened and just slightly golden. Do not allow to brown. Remove from the heat and add the cumin, coriander, cayenne, and salt. Stir in the vinegar and then transfer the mixture to a large serving bowl. Drain the lentils in a colander, and immediately transfer them to the bowl. Toss together until the lentils are evenly coated with the dressing, then drizzle the remaining 4 tablespoons of olive oil over the top and toss again just to mix. Cool to room temperature, stir in the scallions and jicama, and serve immediately, or refrigerate for 1 or 2 hours, to allow the flavors to marry. Garnish with sprigs of parsley and lemon wedges.

ITALIAN LENTIL SALAD

Steps:

• For the Salad:
• Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
• For the Vinaigrette:
• Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
• Pour the vinaigrette over the salad and toss well.

SOUTHWEST BARLEY & LENTIL SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add kielbasa; cook and stir 6-8 minutes or until browned. Remove from pot with a slotted spoon., Add carrots and onion to same pot; cook and stir 6-8 minutes or until tender. Add garlic and cumin; cook 1 minute longer. Stir in kielbasa and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until lentils and barley are tender, stirring occasionally.

SOUTHWESTERN LENTIL SALAD

Steps:

• In a large bowl, combine the first six ingredients. In a jar with tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables and toss. Cover and refrigerate for at least 2 hours.