Warm Lentil Salad With Sun Dried Tomatoes 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.

WARM LENTIL SALAD WITH SUN-DRIED TOMATOES

Warm Lentil Salad With Sun-Dried Tomatoes image

I am really coming to enjoy lentils which is something I never would have anticipated in the past but they really are versatile. I stole this off a a vegan website and have been meaning to try it. I am sticking it here so I don't forget I have it. They didn't list serving amounts so I am guessing a tad.

Provided by Sarah_Jayne

Categories Lentil

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 11

Ingredients

7 sun-dried tomatoes, the type that aren't in oil
1 cup green lentil, sorted and rinsed
1 pinch coarse sea salt
1/3 cup extra virgin olive oil
1 large red onion, finely diced
1 carrot, finely diced
1/2 celery rib, finely diced
1 garlic clove, minced
3 tablespoons red wine vinegar
1 pinch fresh ground black pepper
1/4 cup fresh parsley, chopped, to garnish

Steps:

In a small saucepan, combine the tomatoes with water to cover. Bring to a boil, remove the pan from the heat, and set aside.
In a medium saucepan, bring 2 quarts water to a boil.
Add the lentils and boil, uncovered for 15 minutes.
Add 1/2 teaspoon salt and continue to boil for 10-15 minutes, until the lentils are tender but still hold their shape.
Drain, transfer the lentils to a mixing bowl, and toss them with 1 tablespoon of the oil.
In a heavy skillet over medium heat, warm the remaining oil.
Add the onion, carrot, and celery, and cook, stirring often, until tender, 8 to 10 minutes.
Add the garlic and cook 2 minutes longer.
Stir the vegetables into the lentils.
Drain the tomatoes, slice them into quarters.
Add them to the lentil mixture.
Season the salad with vinegar and add salt and pepper to taste.
Garnish with chopped parley. Serve.

Nutrition Facts : Calories 725.3, Fat 37.4, SaturatedFat 5.2, Sodium 248.2, Carbohydrate 73.4, Fiber 32.5, Sugar 9.4, Protein 27.1

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