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
LENTIL TOMATO SOUP
This is my kinda 'comfort food' with a slight Mediterranean flair. It freezes well and is one of those dishes that tastes just as good, if not better, the next day! We have this with fresh French bread, and it was heaven!
Provided by JRICE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 7
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
- Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
- Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 40.5 g, Cholesterol 17.4 mg, Fat 8 g, Fiber 18.2 g, Protein 17.7 g, SaturatedFat 4.5 g, Sodium 535 mg, Sugar 4.9 g
LENTIL SALAD WITH TOMATO AND DILL
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
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.
18+ BEST LENTIL RECIPES (+LENTIL NACHOS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
- Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
TOMATO LENTIL SALAD
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
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
MARINATED LENTIL SALAD
Marinated Lentil Salad is bright, flavorful, and infused with bold flavors like garlic and lemon.
Provided by Beth - Budget Bytes
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 Serving, Calories 238.67 kcal, Carbohydrate 25.93 g, Protein 10.03 g, Fat 11.78 g, Fiber 5.27 g, Sodium 352.02 mg
ROASTED GARLIC & TOMATO LENTIL SALAD
This Roasted Garlic & Tomato Lentil Salad is the perfect vegan cold lentil salad that everyone will love! With roasted garlic, oven roasted tomatoes and onions, this is one you don't want to miss.
Provided by Wendy Polisi
Categories Salad
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Cut top of garlic head and place in foil. Drizzle with 1 teaspoon of oil and close foil around garlic.
- Line a baking sheet with parchment paper. Arrange tomatoes and onion in a single layer and drizzle with avocado oil. Sprinkle with salt and pepper.
- Place garlic and tomato mixture in a preheated oven and cook for 25 to 30 minutes, until slightly shriveled.
- Carefully open garlic and allow to cool. Gently press cloves from garlic head and place in a small bowl, breaking garlic into smaller pieces with the back of a fork.
- Meanwhile, bring broth to a boil. Add lentils and reduce heat. Simmer, covered, for 25 to 30 minutes, or until tender. Drain and transfer to a bowl.
- Add garlic, tomatoes, red onion, celery, red pepper to the bowl.
- Make dressing by combining olive oil, lemon juice, and crushed pepper in a small bowl. Whisk in salt and paper to taste. Toss with lentil mixture and serve.
Nutrition Facts : Calories 194 kcal, Carbohydrate 23 g, Protein 8 g, Fat 7 g, SaturatedFat 1 g, Sodium 444 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving
VEGAN TOMATO, CUCUMBER, AND LENTIL SALAD
This is one of my favorite fresh summer salads. The lentils add a nice smoky flavor to the spicy onion, basil, and sweet balsamic vinegar. This is delicious served hot or cold and is a very satisfying vegan main dish.
Provided by yumnjam
Categories Salad
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Combine water and lentils in a large pot. Bring to a boil; reduce heat and simmer gently until lentils are tender but not mushy, about 20 minutes. Drain excess liquid and transfer to a large bowl.
- Stir cucumber, tomatoes, red onion, and basil into lentils. Dress with balsamic vinegar.
Nutrition Facts : Calories 438.7 calories, Carbohydrate 76.9 g, Fat 1.5 g, Fiber 36 g, Protein 30.7 g, SaturatedFat 0.2 g, Sodium 30.1 mg, Sugar 7.9 g
LENTIL, GARBANZO AND TOMATO SALAD
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
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, GARBANZO BEAN AND TOMATO SALAD
Categories Salad Tomato Side Vegetarian Quick & Easy High Fiber Lunch Chickpea Lentil Carrot Healthy Vegan Party Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Combine 2 1/2 cups water, lentils, diced carrots and bay leaf in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes. Drain; transfer to large bowl. Cool.
- Mix all remaining ingredients into lentils. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)
5-MINUTE LENTIL TOMATO SALAD
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
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 AND LENTIL SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the lentils, garlic and 4 cups water in a large heavy pot. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature.
- In a mixing bowl, whisk together the lemon juice and olive oil until combined. Add the tomatoes, scallions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated.
- Serve cold or at room temperature. This dish can be made 1 day ahead.
SLICED TOMATO SALAD
I got this recipe from my grandmother. It's a perfect platter to serve with burgers or hot sandwiches. -Kendal Tangedal, Plentywood, Montana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Arrange tomatoes and onions on a large rimmed serving platter. In a small bowl, whisk the oil, lemon juice, oregano, salt and pepper. Drizzle over top. Sprinkle with parsley.
Nutrition Facts : Calories 94 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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