CHEAP AND EASY LENTIL SALAD
A cheap and easy lentil salad. Makes a great side salad at dinner or a great lunch at work!
Provided by Kelly
Categories Salad Beans Lentil Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
- Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
- Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
- Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 37.1 g, Fat 13 g, Fiber 12.9 g, Protein 11.5 g, SaturatedFat 1.7 g, Sodium 382.6 mg, Sugar 4 g
CORN AND LENTIL SALAD
From the American Institute for Cancer Reasearch. Lentils are rich in the nutrients and phytochmeicals that fight against cancer! 4 WW points.
Provided by Carianne
Categories Lentil
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium pan, bring lentils and broth to a boil; reduce heat and simmer.
- Cover and cook 25- 30 minutes or until tender.
- Drain lentils and transfer to a large bowl.
- Add corn (thawed), celery, parsley, and onion.
- Allow to cool.
- In small bowl, whisk vinegar, oil, marjoram, and zest.
- Drizzle dressing over salad and toss lightly.
- Salt and pepper to taste.
Nutrition Facts : Calories 150.4, Fat 5.2, SaturatedFat 0.7, Sodium 24.7, Carbohydrate 23, Fiber 4.9, Sugar 3.4, Protein 5.3
COLD LENTIL SALAD
This lentil salad is very simple and yet very tasty. It is perfect for picnics and summer gatherings. If you grow fresh herbs and tomatoes, it will come out even better. It is appropriate for vegan, gluten-free, and generally healthy eating.
Provided by Lindsay L.
Categories Salad Beans Lentil Salad Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Peel outer skins from garlic bulbs and cut about 1/4 inch from the top of each bulb to expose cloves; place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon olive oil, and wrap garlic bulbs in the foil. Place wrapped bulbs into a baking dish.
- Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
- Place lentils into a 5-quart pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain lentils in a fine-mesh strainer and rinse with cold water to cool; drain again.
- Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat. Keep refrigerated until serving time.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 25.7 g, Fat 5.5 g, Fiber 8.6 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 28.2 mg, Sugar 3 g
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