Tomato And Lentil Salad Food

LENTIL & TOMATO SALAD

Lentil & tomato salad image

Lentils are a substantial and healthy base to this fresh salad with onion, mango chutney, coriander, greens and tomatoes

Provided by Jane Hornby

Time 25m

Number Of Ingredients 11

Ingredients

250g dried Puy or green lentil , rinsed
juice ½ lime and juice ½ lemon
1 tbsp white wine or cider vinegar
1 red onion , thinly sliced into rings
2 tbsp extra-virgin olive oil
1 tsp ground cumin
1 small garlic clove , crushed
2 tbsp mango chutney
handful coriander , roughly chopped
250g cherry vine tomato , halved
85g baby spinach , washed and thoroughly dried

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

5-MINUTE LENTIL TOMATO SALAD

5-Minute Lentil Tomato Salad image

Healthy, flavorful, and filled with plant-based nutrients & protein! Perfect for quick lunches, snacks, and road trips.

Provided by Kaitlin - The Garden Grazer

Categories Salad

Time 5m

Number Of Ingredients 6

Ingredients

15 oz. can lentils (about 1 1/2 cups cooked)
1 1/2 cups cherry tomatoes
1/4 cup white wine vinegar (or white balsamic vinegar)
1/8 cup chives (optional)
Salt to taste
Optional additions: olive oil, basil, parsley, etc.

Steps:

Rinse and drain lentils. Halve/quarter cherry tomatoes. Slice chives.
Add all ingredients to a small bowl and toss to combine. Salt to taste, and adjust vinegar if necessary.
Serve immediately or refrigerate in a covered container to let flavors develop more.

Nutrition Facts : Calories 137 kcal, Carbohydrate 24 g, Protein 10 g, Fat 1 g, SaturatedFat 1 g, Fiber 9 g, Sugar 3 g, ServingSize 1 serving

TOMATO LENTIL SALAD

Tomato Lentil Salad image

This is one of my signature potluck dishes. It makes a TON. The lentils almost make it taste like a hamburger dish. Don't even think about using dried herbs for this one. It won't work.

Provided by dicentra

Categories Lentil

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 cups dry lentils
2 cups orzo pasta
16 roma tomatoes, diced
3/4 cup fresh oregano, stems removed and leaves chopped
3/4 cup olive oil (you can use less)

Steps:

Cook orzo and lentils separately in boiling water. Drain (if needed) and allow to cool.
Toss all of the ingredients together in a bowl and serve cold.

Nutrition Facts : Calories 708.2, Fat 29.1, SaturatedFat 4.1, Sodium 15.8, Carbohydrate 88, Fiber 24.1, Sugar 6.7, Protein 25.5

LENTIL, ZUCCHINI AND TOMATO SALAD

Lentil, Zucchini and Tomato Salad image

This refreshing mixture is perfect for summer, and perhaps even as a satisfying winter dish served sautéed instead of chilled. Enjoy this simple, earthy template as-is, or have a little fun by customizing it with your own additions. Keep me posted if you come up with any particularly tasty combinations!

Provided by Verduras

Categories Lentil

Time 3m

Yield 1 delightfully healthy salad, 1-2 serving(s)

Number Of Ingredients 7

Ingredients

1 cup lentils, cooked
1 red ripe tomato (small)
3/4 cup zucchini, cubed
1 tablespoon extra virgin olive oil
1/2 lemon, juice of
black pepper
red wine vinegar

Steps:

Combine ingredients and mix well, tossing lightly until evenly-coated.
Add pepper and red wine vinegar to taste (a good dash of both will do).
Refrigerate until chilled to your satisfaction.
Enjoy!

Nutrition Facts : Calories 392.2, Fat 14.8, SaturatedFat 2.1, Sodium 18.1, Carbohydrate 49.2, Fiber 18.1, Sugar 9.7, Protein 20.1

LENTIL, GARBANZO AND TOMATO SALAD

Lentil, Garbanzo and Tomato Salad image

This is an easy, delicious and healthy salad. Serve immediately. May also be made up to 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.

Provided by Cucina Casalingo

Categories Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups water
1 cup lentils
2 large carrots, peeled and diced
1 bay leaf
1 (15 -16 ounce) can garbanzo beans, rinsed and drained
1 cup cherry tomatoes
1/2 cup fresh parsley, chopped
5 green onions, chopped
4 1/2 tablespoons olive oil
2 1/2 tablespoons fresh lemon juice
salt & freshly ground black pepper

Steps:

Combine the water, lentils, carrots and bay leaf in a saucepan and bring to a boil. Reduce heat, cover and simmer for 25 minutes or until the lentils are tender. Drain, transfer to a large bowl and cool.
When the lentils are cool, stir in the remaining ingredients. Season with salt and pepper.

Nutrition Facts : Calories 350.4, Fat 16.9, SaturatedFat 2.3, Sodium 357.6, Carbohydrate 41.4, Fiber 10.8, Sugar 4.3, Protein 11

LENTIL SALAD WITH TOMATOES, DILL AND BASIL

Lentil Salad With Tomatoes, Dill and Basil image

This salad improves with a day in the fridge! Adapted from the August issue of Gourmet magazine. I have added more vegetables.

Provided by Sharon123

Categories Salad Dressings

Time 45m

Yield 4 1/2 cups

Number Of Ingredients 13

Ingredients

4 cups water
1/2 teaspoon table salt
1 cup French lentils
1 lb tomatoes, cored and diced
6 green onions, trimmed and chopped
1/4 cup red onion, diced small
1/2 cup red bell pepper, chopped (or yellow)
1/4 cup fresh dill
1/4 cup fresh basil
3 tablespoons red wine vinegar (or use balsamic vinegar)
4 tablespoons olive oil
1/2 teaspoon kosher salt
1 pinch fresh black pepper

Steps:

Bring the water, table salt and lentils to boil in a medium saucepan over medium high heat.
Reduce the heat and cook, stirring occasionally, until the lentils are fully cooked, about 20-30 minutes. Drain.
Meanwhile, combine all the remaining ingredients in a large bowl.
Stir in the hot lentils and serve. Enjoy!

Nutrition Facts : Calories 289.2, Fat 13.2, SaturatedFat 1.9, Sodium 536.8, Carbohydrate 32.6, Fiber 6.9, Sugar 4.2, Protein 12.3

LENTIL AND TOMATO SALAD

Lentil and Tomato Salad image

This is an unusual salad which contains green or brown lentils. For best results lentils should be soaked overnight if possible. It is a great source of protein, and can be served along with other vegetable dishes. I remember reading that the protein intake from pulses is doubled if served at the same time as a yoghurt-based dish, and so I tend to serve a yoghurt salad as a further accompaniment

Provided by Scots LassCairo

Categories Lentil

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

500 g green lentils
1 large red onion, finely chopped
1/4 cup olive oil
4 large italian-style peeled tomatoes
salt & freshly ground black pepper
1/4 cup fresh parsley, finely chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil

Steps:

Fry the onion in the olive oil until it is transparent. Chop the tomatoes, removing seeds if you like.
Add tomatoes to the onions in the pan.
Drain the lentils and add to the pan.
Cover the lentil mixture with cold water and bring to the boil.
Reduce the heat, and simmer gently for 30 minutes or until the lentils are tender.
Remove from heat.
Season to taste with salt and freshly-ground black pepper.
In a bowl mix the parsley and vinegar.
Stir in the lentil mixture slowly.
When cool, adjust the seasoning.
Chill well.
Drizzle the remaining tablespoon of olive oil over the salad before serving.

Nutrition Facts : Calories 607.5, Fat 18.3, SaturatedFat 2.5, Sodium 11.1, Carbohydrate 79.1, Fiber 38.8, Sugar 4.2, Protein 32.7

LENTIL SALAD WITH TOMATO AND DILL

Lentil Salad with Tomato and Dill image

Categories Salad Tomato Side Vegetarian Quick & Easy Low/No Sugar Basil Lentil Healthy Vegan Dill Simmer Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 10

Ingredients

1 cup dried lentils (preferably small French lentils)
1 large garlic clove, chopped
1 teaspoon salt, or to taste
3/4 lb tomatoes, diced (2 cups)
4 large scallions, thinly sliced (3/4 cup)
1/4 cup chopped fresh dill
1/4 cup thinly sliced fresh basil
3 tablespoons red-wine vinegar, or to taste
1/4 cup extra-virgin olive oil
1/4 teaspoon black pepper

Steps:

Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl.
Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.

LENTIL, TOMATO, AND GOAT CHEESE SALAD

Lentil, Tomato, and Goat Cheese Salad image

Nice change of pace salad, perfect year-round, but especially nice for summer pot-lucks and cookouts, as there's no mayo to spoil. You could tweak this recipe quite a lot and add different spices to get a whole new recipe. This could work as both a main meal or as a side dish, depending on your preference.

Provided by Lizzie-Babette

Categories Cheese

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup lentils (I use brown)
2 tablespoons red wine vinegar
1 bunch green onion, minced
1 tablespoon Dijon mustard
1/4 cup olive oil
1 1/3 cups diced peeled cucumbers
2/3 cup diced plum tomato (seed if you like)
1/3 cup finely-chopped red onion
2 tablespoons chopped fresh dill or 1 tablespoon dried dill
2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
3 cloves minced garlic
6 ounces soft fresh goat cheese, chilled for easier crumbling (like Montrachet)
1/4 cup lightly-toasted walnuts or 1/4 cup pine nuts, with 2 t reserved for garnish (optional)

Steps:

Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes, and drain well.
Whisk together in a large bowl vinegar, green onions and mustard in large bowl.
Gradually whisk in oil.
Season with salt and pepper to taste.
Add lentils and let stand until cool.
When cool, add cucumber, tomatoes, onion, dill, parsley and garlic to lentil mix.
Season again with salt and pepper to taste.
Cover and chill about 1 hour.
Just before serving, crumble goat cheese over salad and mix gently to combine.
If using lightly-toasted nuts, sprinkle over salad and gently mix in, reserving 2 T to garnish on the top.

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