Cilantro Lentil Salad Recipes

Steps:

• Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)
• When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.

Steps:

• Heat the oven to 425 degrees. Rinse the lentils in a fine-mesh strainer under cold running water and pick out any stones or imperfect beans. Transfer to a medium saucepan and add enough water to cover by about 1 inch. Bring to a rolling boil over medium-high heat, turn the heat to low and simmer, uncovered, until tender but not mushy, 25 to 60 minutes. The cooking time will vary depending on how old the lentils are, so check them every 5 minutes after the first half hour. When they've reached desired doneness, drain through a fine-mesh strainer and set on a clean kitchen towel to absorb any remaining liquid.
• While the lentils are cooking, roast the cauliflower and paneer: Cut the cauliflower into bite-size florets and transfer to a roasting or sheet pan. Add the paneer. Season with salt and pepper and drizzle with the olive oil, mixing to coat evenly. Roast, stirring occasionally, until the florets and paneer are crispy on the outside and feel tender when pierced with a skewer or knife, 20 to 25 minutes.
• Meanwhile, make the dressing: Combine all the ingredients in a blender and pulse at medium-high speed until smooth and paste-like.
• When the cauliflower and paneer are done, transfer to a large bowl and gently stir in the drained lentils and scallions. Taste and adjust the seasoning, if necessary. Drizzle with 1/2 to 1/3 cup of the dressing, to taste, and serve warm or at room temperature. (Store the leftover salad and dressing in separate airtight containers in the refrigerator for up to 4 days. Shake the dressing before using.)

Steps:

• Simmer the lentils for 20 minutes until tender.
• Drain and dress with the olive oil, the lemon juice and garlic while still warm.
• Cool to room temperature then pile into a large serving dish and stir through the rest of the ingredients.

Steps:

• In a large bowl, mix together all of the ingredients except for the avocado.
• Mound each serving on a plate and place the fanned avocado over the lentils.
• Drizzle the avocado with a bit of olive oil & season with additional flaky sea salt (preferably Maldon) and additional pepper.
• Garnish with a sprig of cilantro, if desired.

Steps:

• Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
• Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
• Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
• Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.