SARAH'S QUICK WARM LENTIL SALAD
This is a quick recipe I made up one night to use some lentils I had leftover from another time. Use as a side dish or serve with something like cornbread for a vegetarian main dish.
Provided by sonicsarah
Categories Salad
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine lentils and chicken broth in a pot. Add just enough water to cover. Bring to a low simmer and cook until lentils are cooked, but not falling apart, about 25 minutes. Add water when necessary in order to keep lentils covered.
- Melt butter in a saucepan over medium heat and cook onion until translucent and slightly browned, about 5 minutes. Add garlic and saute for 30 seconds. Add lentils and their liquid to the saucepan. Gently fold in tomatoes. Season with salt, add in balsamic vinegar, and stir gently. Serve warm.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 37 g, Cholesterol 16.8 mg, Fat 6.5 g, Fiber 16.6 g, Protein 14.4 g, SaturatedFat 3.7 g, Sodium 1034.9 mg, Sugar 5.5 g
WARM LENTIL SALAD WITH SERRANO, CHICKEN & ROCKET
A filling rustic summer salad
Provided by Jane Hornby
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 10
Steps:
- Put the onion in a bowl, drizzle over the vinegar, then season with salt and pepper. Set aside for 10 mins or so until the onion has softened slightly.
- Meanwhile, in another large bowl, mix the parsley and tomatoes with the capers. When ready to serve, tip the lentils into a sieve and rinse with boiling water from the kettle. Drain. Toss the onions and their juices into the lentils, then add the 2 tbsp olive oil and carefully mix everything together. Scoop this onto a large serving platter, then top with the ham, chicken and rocket. Drizzle with more olive oil and a little more vinegar, if you like, then serve.
Nutrition Facts : Calories 320 calories, Fat 3 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2012 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein
WARM LENTIL SALAD
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring the broth to a boil. Add the lentils and bring them back to a boil. again. Lower the heat and simmer, uncovered just until the color of lentils changes, about 6 or 7 minutes only.
- If there is excess water, then drain it. Transfer the lentils to a bowl and add the diced radish, and differently colored bell peppers. When at room temperature, but still somewhat warm, dress with vinaigrette and season to taste with salt and pepper.
- Right before serving, toss with the parsley and serve as a bed for the chili scallops.
WARM LENTIL SALAD WITH GOAT CHEESE
Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they'll be ready in 25 minutes, still a long enough simmering time to yield a savory broth. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that's why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing. Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don't plan on serving the salad warm. I spoon the mixture onto a bed of wild arugula, though regular will do if you can't find the sharper tasting, wispy wild variety.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
- In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
- Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
- Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 11 grams, Carbohydrate 50 grams, Fat 16 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 335 milligrams, Sugar 3 grams
CHICKEN ON A WARM LENTIL SALAD
A fast chicken dinner. Grilled or BBQ'ed chicken breast on top of a warm lentil salad. Gluten-free if a gluten-free chciken stock is used. Instead of chicken can use lamb or fish to serve with the salad
Provided by Jubes
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut each breast in half horizontally . You will have two thinnner slices of chicken breast that will cook much more quickly than a whole thick breast piece.
- Cook the chicken on an oiled grill plate, until browned both sides and cooked through. Cover to keep warm and set aside.
- Heat the olice oli in a medium saucepan. Cook the chopped onion, bacon and garlic. Cook and stir until the onion is browned and soft.
- Add the wine to the onion/bacon mix.
- When the wine is almost all evaporated, add the chicken stock and the drained and rinsed lentils. Remove from the heat when the lentils are hot and the stock has reduced by half.
- Add the quartered tomatoes and chopped parsley. Stir to combine.
- Serve the chicken with the lentil salad and sprinle over some additional parsley leaves as garnish.
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