Gingered Lentil And Celery Salad Recipes

Steps:

• Bring a pot of water to a boil. Peel the carrot and cut it lengthwise into 8 strips that are 1/8-inch thick and about 5 inches long. (If it is hard to get strips that long, shorter ones can be used.) Plunge the strips into boiling water for 1 minute, cool immediately under cold water, pat dry and set aside. Put the tomatoes in a fine sieve over a bowl and push them with the back of a spoon to press out excess liquid; set tomatoes aside.
• Put the lentils and the white onion in 2 quarts of cold water over medium heat and cook gently for 45 minutes. Drain, remove the onion and let the lentils cool. When cool, put lentils in a mixing bowl with the celery, red onion, ginger, lemon juice, soy and olive oil. Mix, adjust seasoning with salt and pepper, and chill.
• Put the cucumber, vinegar and mustard in a blender; season lightly with additional salt and pepper, and puree. Set aside.
• Line the inside of a round cookie cutter 2 1/2 to 3 inches in diameter with a carrot strip. Put the cookie cutter on a serving dish and use it as a mold. Spoon in the lentils and pat firmly. Gently smooth the tomatoes on top in a thin layer. Repeat with the remaining carrot strips and lentils, placing 2 rounds on each of 4 serving plates. Spoon the cucumber vinaigrette around the cakes, garnish with sprouts and parsley, and serve.

Steps:

• In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add the celery, carrots and onions, and sweat for 5 minutes while stirring. Add the lentils and cover with 2 inches of water. Stir in the bay leaf and bring to a boil, then reduce the heat and simmer for 30 to 35 minutes. Drain and season with salt and pepper. Discard the bay leaf and cool.
• While the lentils are cooking, make the vinaigrette. Whisk together the balsamic vinegar, agave, red pepper, lemon juice and zest and some salt and pepper. Slowly stream in 3 tablespoons oil while continuously whisking. Pour the vinaigrette over the cooled lentils then fold in the diced avocado and cranberries. Pour into a bowl, garnish with the chopped parsley and serve.

Steps:

• Place lentils in a heavy saucepan, cover with cold water to a depth of one inch, bring to a boil, lower heat and simmer until the lentils are tender, about 40 minutes. Drain the lentils and set aside, covered.
• While the lentils are cooking, cut the beet tops down to within an inch of the bulbs. Place the beets in a saucepan, cover with water and simmer until they are tender, about 20 minutes. Drain, peel and dice the beets, discarding the stems and roots.
• Heat the oil in a small skillet and add the ginger. Saute for a minute or so, then pour this oil over the drained lentils. Add the diced beets and fold them in.
• Beat the mustard and vinegar together and pour over the salad. Fold all the ingredients together. Season to taste with salt and pepper and serve warm or at room temperature.

Steps:

• Cook celery root in pot of boiling salted water until tender, about 45 minutes. Drain, cool and peel. Cut enough of root into 1/4-inch cubes to yield 1 1/2 cups.
• Cook lentils in pot of boiling salted water until just tender but still firm to bite, about 20 minutes. Drain; cool.
• Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in small bowl. Season with salt and pepper; add cheese.
• Mix celery root, lentils and dressing in bowl. (Can be made 4 hours ahead. Let stand at room temperature. Toss occasionally.)

Steps:

• Bring large saucepan of water to a boil. Add lentils and onion. Reduce heat and simmer until lentils are tender, about 45 minutes.
• Meanwhile, bring medium pot of lightly salted water to a boil. Add carrot strips and cook 1 minute. Remove with slotted spoon and plunge into cold water. Drain and pat dry. In fine sieve over medium bowl, drain tomatoes; set aside.
• Drain lentils and cool. Discard onion. Transfer lentils to medium bowl and add celery, red onion, ginger, lemon juice, soy sauce, and salt and pepper to taste. Mix well and set aside.
• In food processor, combine cucumber, vinegar, dill, mustard, and salt to taste. Process until mixture is smooth.
• Spoon lentils into mound in center of serving plates. Top each with tomatoes and carrots. Drizzle with cucumber dressing and garnish with sprouts.