Warm Puy Lentil And Green Bean Salad Food

MEDITERRANEAN POWER LENTIL SALAD

Steps:

• Cook the lentils. In a saucepan, combine lentils with 3 cups of water and pinch of kosher salt. Bring to a boil. Cover, and lower heat to medium-low. Let simmer until the lentils are fully tender (anywhere from 25 to 45 minutes depending on the kind of lentils used). Be sure to check and add water if lentils seem too dry during the cooking process (they should absorb a lot of the water. Drain and set aside to cool.
• In a large mixing bowl, combine cooked lentils with chopped onions, cucumbers, baby spinach, parsley, and pomegranate seeds (arils.) Give everything a gentle toss.
• Make the dressing. In a small bowl or measuring cup, whisk together the lime dressing ingredients. Pour the dressing over the lentil salad and toss to combine. Add a sprinkle of feta cheese to finish.
• Allow a few minutes for the flavors to meld before serving.

WARM ROASTED SQUASH AND PUY LENTIL SALAD

Steps:

• Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
• Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
• Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.
• Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
• Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
• Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.

SALMON & PUY LENTIL SALAD WITH OLIVE DRESSING

Steps:

• Chop half the olives (set the rest aside), then mix with the remaining dressing ingredients in a bowl.
• Boil the green beans for 5 mins, then refresh under cold water. Put the eggs in cold water, bring to the boil, then cook for 5 mins. Cool, shell and halve or quarter.
• Heat the lentils in the microwave for 2 mins per pack. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Arrange eggs and salmon on top, scatter with the rocket and finish with remaining dressing. Serve with crusty bread.
• Chop half the olives (set the rest aside), then mix with the remaining dressing ingredients in a bowl.
• Boil the green beans for 5 mins, then refresh under cold water. Put the eggs in cold water, bring to the boil, then cook for 5 mins. Cool, shell and halve or quarter.
• Heat the lentils in the microwave for 2 mins per pack. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Arrange eggs and salmon on top, scatter with the rocket and finish with remaining dressing. Serve with crusty bread.

WARM GREEN BEAN AND POTATO SALAD

Steps:

• In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm.
• Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.

LENTIL AND GREEN BEAN SALAD

Steps:

• Cook lentils about 25mins until tender or drain cans and rinse thoroughly.
• Cook onion until tender then add garlic and ginger. Cook for a couple of minutes then add garam masala and cook 1-2mins until aromatic.
• Add onion mixture and lime juice to lentils and mix thoroughly. Leave to cool slightly.
• Cook green beans until crisp tender then refresh in cold water and drain.
• Add corn kernels, green beans, tomatoes & celery to lentil mixture and stir gently to combine.
• Season with cracked black pepper and serve garnished with coriander and a dollop of yoghurt (we didn't miss the coriander or yoghurt but the pepper is a must).

PUY LENTIL, SPICED ROAST CARROT & FETA SALAD

Steps:

• Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
• Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
• Toss the dressed lentils with mint and lamb's lettuce. Lay warm spiced carrots on top and scatter with feta.

PUY LENTIL SALAD WITH SOY BEANS, SUGAR SNAP PEAS & BROCCOLI

Steps:

• Boil lentils in stock until just cooked, about 15 mins. Drain, then tip into a large bowl. Bring a saucepan of salted water to the boil, throw in the broccoli for 1 min, add the beans and peas for 1 min more. Drain, then cool under cold water. Pat dry, then add to the bowl with the lentils.
• Mix together the dressing ingredients with some seasoning. Pour over the lentils and veg, then mix in well with the chopped chilli. Pile onto a serving platter or divide between 4 plates and serve.

WARM PUY LENTIL AND GREEN BEAN SALAD

Steps:

• In a large frying pan, heat the oil, then add the onion. Cook for 5 minutes, or until softened.
• Bring a small pan of water to the boil. Add the eggs and simmer for 7 minutes, adding the beans halfway through.
• Meanwhile, add the tomatoes and peppers to the onion and cook for 3 minutes. Add the puy lentils and stir for 2 minutes, until heated through. Remove the frying pan from the heat and stir in the balsamic vinegar and maple syrup. Season to taste.
• Drain the eggs and beans. Leave the eggs for a couple of minutes to cool slightly then peel off the shells and halve. Spoon the lentil mix onto a large serving plate and arrange the beans and eggs on top. Finish with freshly ground black pepper.