Southwestern 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.

SOUTHWEST LENTIL AND BROWN RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees and spray the bottom of a 9x13 ceramic or glass baking dish with cooking spray.
• Sauté the onion and poblanos (if not using poblanos just the onion) in the olive oil for 2-3 minutes in a medium sized skillet. When the onions are soft stir in the garlic and sauté another 30 seconds. Pour the mixture into the prepared baking dish.
• Add in the remaining ingredients, except the cheese, and stir together until well combined. Cover with aluminum foil and bake for 100-110 minutes, stirring everything once during the baking time.
• Remove the foil and sprinkle on the cheese. Bake another 15 minutes or until the cheese is melted. Remove the casserole from the oven and let it rest for 10 minutes before serving.
• Garnish with chopped tomatoes, avocado and cilantro.

SOUTHWESTERN LENTIL AND BROWN RICE BAKE

Steps:

• Preheat oven to 375 degrees.
• Combine all ingredients, except the cheese, in a deep 2-3 quart glass or ceramic baking dish and mix well. Cover with aluminum foil and bake 1 1/2 hours, stirring once while the mixture is baking.
• Remove the foil, stir in half the cheese and place the remaining cheese over the top.
• Return to oven (uncovered) and bake until cheese has melted, approximately 20 minutes.
• Allow to stand 10 minutes before serving.
• Garnish with chopped fresh cilantro.

MARINATED LENTIL SALAD

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.

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 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.

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!

LENTIL SALAD

Steps:

• Cook the lentils according to the instructions on the package. Don't cook them for too long. They should be just tender. I like to cook dried lentils in my Instant Pot. I usually cook them for 9 minutes.
• Cut the cucumber, the tomatoes, and the bell pepper into medium-sized pieces. Finely dice the red onion.
• Finely chop the parsley and the mint.
• Juice the lemon.
• Make the dressing: Place all ingredients for the dressing in a small bowl and stir well. Then place everything in a large bowl and toss until evenly combined.

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.