The Best Lentil Salad Ever Food

LENTIL SALAD

Lentil Salad image

My favorite lentil salad recipe is made with cucumber, sun-dried tomatoes, onion, fresh mint and a zippy lemon dressing. Super simple to make, and so light and refreshing!

Provided by Ali

Time 40m

Number Of Ingredients 11

Ingredients

1 cup uncooked lentils (either green, French green or brown lentils), rinsed and picked over
1 English cucumber, finely diced
1 small red onion, finely diced
3/4 cup chopped fresh mint leaves, loosely packed
1/2 cup diced and drained sun-dried tomatoes
3 tablespoons olive oil
2 tablespoons freshly-squeezed lemon juice
1 teaspoon Dijon mustard
1 clove garlic, pressed or minced
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper

Steps:

Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.

LENTIL SALAD

Lentil Salad image

Lentils are one of the most versatile foods out there, and this recipe for lentil salad is equally as versatile as a lunch, appetizer, side or even a main.

Provided by Alton Brown

Categories dinner,herbs,Legumes,lunch,pork,salad,side,vegetables

Time 50m

Yield 6 - 8 servings

Number Of Ingredients 16

Ingredients

½ cup red wine vinegar
¼ cup olive oil
2 tsp Dijon mustard
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ cup finely chopped parsley leaves
1 tsp finely chopped thyme leaves
Basic Cooked Lentils, see recipe below
6 - 8 slices thick-sliced bacon, cooked and chopped
1 lb(s) brown or green lentils, approximately 2 ½ cups
1 small onion, halved
1 clove garlic, halved
1 bay leaf
1 tsp kosher salt
¼ lb(s) salt pork, optional
¼ tsp freshly ground black pepper

Steps:

Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.
Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately.
Note from Alton: Those of you who watched this program on the 17th or 18th will want to disregard one particular suggestion I made regarding lentils: don't feed the left over onions to your dog. It turns out onions are not good for dogs in any shape or form. I'm grateful to the fans who emailed me after the airing for setting me straight on this nutritional peculiarity. As for my own dog's ability to digest onions, well...she's more hog than dog I guess.

THE BEST LENTIL SALAD, EVER

The Best Lentil Salad, Ever image

This recipe was created by Sarah Britton and posted on the My New Roots blog. She calls it the best lentil salad ever, and I have to agree. I serve this over a small bed of baby arugula, and top the salad with some crumbled goat cheese for a healthy, tasty meatless meal. Other optional add-ins mentioned by Sarah are walnuts, fresh herbs & sprouts.

Provided by rpgaymer

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

8 ounces dry lentils
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1/2 tablespoon maple syrup
1/2 tablespoon stone ground mustard
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/2 red onion, finely diced
1/2 cup raisins or 1/2 cup dried currant
3 tablespoons capers, drained

Steps:

Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 10 minutes, but they should take about 15 minutes in total. You will know they are cooked if they still retain a slight tooth - al dente! (Overcooking the lentils is the death of this dish) Drain & rinse the lentils under cold water and set aside.
In a small bowl, make the dressing by whisking together the olive, vinegar, maple syrup, mustard and all the spices (salt through cinnamon).
In a large serving bowl, gently combine the lentils and dressing. Add the onions, cranberries and capers and stir to combine well. If using other add-ins such as herbs, greens, or cheese, wait to add until just before serving. Otherwise, this salad can hang out in the fridge for as long as a couple days!

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