Fresh Lentil Salad Recipes

Steps:

• In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
• Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

Steps:

• Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
• Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
• Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
• Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.

Steps:

• Cover well-rinsed lentils with 6 to 8 cups of water.
• Boil until tender, about 20 minutes.
• Chop all veggies and herbs into small pieces.
• Drain lentils and rinse with cool water to stop the cooking process.
• Add veggies to lentils.
• Add the zest of one lemon and the seasoning to the mixture.
• Dress with olive oil and lemon juice to taste. Add salt if your all-purpose seasoning does not include it.
• Can use any herbs, veggies, or dressing you desire.
• Serve chilled or at room temperature.

Steps:

• In a saucepan, bring the lentils, 3 cups of water, and 1/2 teaspoon of the salt to a simmer. Cover and cook for about 30 minutes, until the lentils are tender but not mushy.
• Meanwhile, rinse, drain, and chop the escarole (about 6 cups). To prepare the fennel bulb, remove the outer layers if bruised or soft. Cut in half lengthwise, remove the hard core, and thinly slice (about 2 cups).
• In a large skillet, heat the oil and sauté the garlic, ground fennel, and thyme for a few seconds. Add the fresh fennel and the remaining 1/2 teaspoon salt and stir-fry on high heat for about 2 minutes. Stir in the escarole and cook for another 2 minutes or so, until softened but still crisp and bright. Remove from the heat and drain any excess liquid into the cooking lentils.
• When the lentils are done, drain them. Stir the drained lentils into the escarole mixture. Serve the salad warm or at room temperature, topped with the walnuts. Decorate with lemon wedges, or offer vinegar at the table.
• In place of fresh fennel, use 1 1/2 cups thinly sliced celery.
• French lentils (also called du Puy lentils) are small and dark. They cook quickly and hold their shape nicely. Look for French lentils where other lentils are sold in your market.
• Decorate French Lentil Salad with tomato wedges and chèvre or feta. Serve with Asparagus Avgolemono (page 130) and crusty French or Italian bread with good olive oil for dipping.