LENTIL SALAD WITH MUSTARD VINAIGRETTE
Delicious, summer salad that is good on its own, served over mixed greens or with rice. Vary it according to your pantry/desires.
Provided by Papagayita
Categories Lentil
Time 30m
Yield 8 , 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place lentils, water, veggie bouillon, onion, garlic cloves, thyme, and bay leaf in a pot and bring to a boil. Lower heat and simmer for 20 minutes or until lentils are almost tender. Drain excess water (some is ok) & discard thyme sprig.
- Make vinaigrette by combining oil, vinegar, mustard, salt pepper, mustard seeds, and garlic powder. Taste and adjust seasonings-add red pepper flakes or parsley to taste.
- Mix diced carrots, beet, celery, raisins and vinaigrette into lentils. Add salt & pepper to taste.
- Garnish with green onions, optional fresh parsley, basil, mint, thyme or cilantro.
Nutrition Facts : Calories 288.5, Fat 5.5, SaturatedFat 0.8, Cholesterol 0.1, Sodium 188.6, Carbohydrate 42.8, Fiber 20.7, Sugar 3, Protein 17.4
FRENCH GREEN LENTIL SALAD WITH MUSTARD VINAIGRETTE
Number Of Ingredients 16
Steps:
- TO MAKE THE DRESSING: In a large bowl whisk together the dressing ingredients.TO PREPARE THE LENTILS: In a large saucepan combine 2 quarts water with the parsley, garlic, bay leaf, cinnamon stick, and salt. Bring the water to a boil over high heat. Stir in the lentils and cook, uncovered, in gently boiling water until tender, 15 to 30 minutes. Drain the lentils. Pick out the seasonings and discard.Whisk the dressing again. Add the cooked lentils and red onion. Fold to combine. Season with salt and pepper. Just before serving, sprinkle with the parsley. Serve warm or at room temperature.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
WARM LENTILS WITH MUSTARD VINAIGRETTE
Provided by Anne Burrell
Categories side-dish
Time 55m
Yield 3 to 4 servings
Number Of Ingredients 18
Steps:
- For the lentils: In a large saucepan, combine the lentils, bay leaves, garlic, celery, thyme, carrot, fennel, red onion and a good amount of salt. Add water to the pan until it covers the ingredients by about 2 inches. Bring the water to a boil over medium heat, and then reduce the heat to a simmer. Cook until the lentils are soft, 20 to 30 minutes. Ladle off 1 cup of the lentil-cooking water and reserve. Remove all the vegetables and aromatics from the lentils and discard. Drain the lentils.
- For the warm salad: Heat a large saute pan with enough olive oil to coat the pan. Add the diced carrots, fennel and onions and sweat the vegetables about 5 minutes. Add in the garlic and saute 1 minute more. Add in the lentils, red wine vinegar and mustard. Pour in a couple tablespoons of the reserved cooking liquid and cook down for a couple minutes. Season with salt and garnish with chopped parsley and fennel fronds.
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