LENTIL SALAD WITH WALNUT OIL
This dish is inspired by a recipe from "The Paris Cookbook," by Patricia Wells. I'd never thought about using walnut oil, which is high in omega-3 fats, with lentils. It's a great combination. Be sure to keep walnut oil in the refrigerator once it's opened.
Provided by Martha Rose Shulman
Categories dinner, weekday, salads and dressings
Time 1h
Yield Serves six
Number Of Ingredients 17
Steps:
- Combine the lentils, garlic, bay leaf, onion, carrot and water in a large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2 teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes until the lentils are tender. Remove from the heat. and discard the onion, carrot, garlic cloves and bay leaf. Drain through a strainer set over a bowl.
- Whisk together the vinegar, Dijon mustard, salt and shallot or garlic. Whisk in the oil and 2 to 4 tablespoons of the liquid from the lentils. Stir into the lentils. Add the parsley and pepper, and taste and adjust salt. Spoon onto plates, arrange walnuts on top of the lentils, and serve.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 15 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 855 milligrams, Sugar 3 grams, TransFat 0 grams
CRUNCHY SPROUTED LENTIL WALNUT SALAD (RAW / LIVE FOOD)
It was a classic case of too much month left at the end of my money and I was in a pinch for what to serve for dinner. These are all things we had on hand and the assembly was super quick (I like that!) and the family loved it (I like that even better!) If you've not sprouted lentils before, it couldn't be easier, but it does take a 2-3 day lead time. See Sharon123's recipe #204489 for instructions and tips. Thanks again Sharon for the inspiration to sprout!
Provided by Glori-B
Categories Salad Dressings
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place sprouted lentils in large mixing bowl. Set aside.
- In a food processor, chop walnuts very small, but do not reduce to a powder. If chopping by hand, you want the walnut pieces to be similar in size to the lentils. Put walnuts in with lentils.
- In a food processor, chop the carrots. If processing by hand, you can also shred on a box grater. Put carrots in with lentils and walnuts.
- Next comes the spinach. Either pulse in food processor or mince with a knife. Put in with carrots, lentils and walnuts. Mix to combine thoroughly.
- For the dressing, shake all the dressing ingredients in a glass jar with a tight fitting lid until thoroughly mixed or use the bowl and whisk method. (if using the mayo, the bowl and whisk is much better suited).
- Drizzle the dressing over the salad ingredients and combine until thoroughly mixed. We wanted just a little dressing to give a "pop" of flavor. If you like more dressing on your salads, feel free to double the dressing amount. (When we make this with the mayo, we then use this as a sandwich filling).
Nutrition Facts : Calories 401, Fat 30.4, SaturatedFat 3.1, Sodium 31.4, Carbohydrate 25.4, Fiber 9.2, Sugar 6.5, Protein 12.8
LENTIL AND KALE SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add the kale and shallots to a large bowl and set aside.
- Whisk together the vinegar, honey and mustard. Slowly whisk in the olive oil and season with salt and pepper. Pour over the kale and shallots and toss and stir roughly with tongs, about 3 minutes. You want to gently bruise the leaves of the kale. Once the kale looks soft, toss in the lentils, feta cheese and cranberries. Cover with plastic wrap and marinate 1 hour before serving.
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LENTIL SALAD RECIPE | BON APPéTIT
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4.8/5 (348)Author Sarah JampelServings 4
- Strip leaves off stems from 1 large bunch Tuscan kale; discard stems or save for later! Stack leaves, then roll into fat cigars. Slice crosswise into ¼" strips to long, thin ribbons. Unfurl ribbons and run your knife through them just once or twice more to shorten any very long strips. Transfer to a large bowl, season with salt, and massage until kale is silkier, softer, and darker in color, 1–2 minutes.
- Bring a large pot of heavily salted water to a boil over high heat. While you're waiting, prep the spiced oil. Coarsely chop ½ cup raw almonds; set aside. Trim 3 scallions and separate white and green parts (save the green parts for later in the recipe); thinly slice white parts and transfer to a small skillet. Smash and peel 4 garlic cloves. Add those to same skillet, too. Using a vegetable peeler or paring knife, remove three 3" strips of lemon peel (avoiding white pith); reserve rest of the lemon for your salad dressing. Add peels to skillet. Pour ½ cup extra-virgin olive oil into skillet and stir so that all of the elements are coated in oil.
- Add 1½ cups black beluga or French green lentils to now-boiling water, reduce heat to medium, and simmer, uncovered, until lentils are tender but still al dente, 20–25 minutes (they'll turn mushy if overcooked). We love to cook lentils like pasta—that is, in an abundant amount of salted water—so that we can monitor their doneness as they cook and make sure they don't get too soft.
- While lentils cook, heat skillet with scallion mixture over medium. Cook, stirring occasionally, until garlic starts to brown and lemon peel starts to curl, about 3 minutes. Add almonds and cook, stirring frequently, until almonds are browned, about 3 more minutes. Remove from heat and stir in 1 Tbsp. cumin seeds and ½ tsp. crushed red pepper flakes—the residual heat from the oil will bloom those spices and bring out their flavors.
THE BEST CRUNCHY LENTIL SALAD – A SIMPLE PALATE
From asimplepalate.com
5/5 (2)Category Main Course, SaladCuisine American, ItalianCalories 367 per serving
- First, rinse lentils in a strainer. Then add to a pot with 4-5 cups of water and a generous pinch of salt. Bring to a boil (uncovered) - then lower to a simmer, cover, and cook for 18-20 minutes. Then strain lentils and let cool. The texture of the lentils shouldn't be mushy - they should have a semi-firm outer shell but tender on the inside.
- Whisk all of dressing ingredients together in liquid measuring cup or small bowl - season with salt & black pepper to taste.
- In a large bowl add cooled lentils, chopped vegetables, grapes, nuts, and then pour all of dressing over top. Toss salad together and serve!
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