Lentil Bean And Parsley Salad Recipes

Steps:

• Put the lentils in a saucepan with the water over medium-high heat, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15 to 20 minutes. Drain the water and reserve the lentils.
• In a large bowl, whisk together the olive oil, lemon juice, vinegar, sugar, and season with salt and pepper, to taste. Stir in the lentils and leave them out to cool.
• Meanwhile, blanch the green beans in a saucepan of boiling water until they are bright green and crisply tender. Rinse the beans under cold running water, and then drain well. Add the beans, celery and parsley to the lentils and toss the ingredients gently.

Steps:

• Simmer lentils in salted water for 45 minutes until tender. The lentils will double in size. Meanwhile, saute onions and carrots in 2 tablespoons olive oil until soft. Transfer vegetables to a large mixing bowl. Add sugar, parsley, red wine vinegar and remaining olive oil.
• Drain lentils well and add them to mixing bowl. Toss well while lentils are warm. You may need to add more oil and vinegar according to taste. Season to taste with salt and pepper. Serve warm, room temperature or chilled.

Steps:

• Combine 2 1/2 cups water, lentils, diced carrots and bay leaf in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes. Drain; transfer to large bowl. Cool.
• Mix all remaining ingredients into lentils. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)

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.

Steps:

• In a large mason jar, add the olive oil, red wine vinegar, lemon juice, garlic, pepper, and salt. Stir or swirl to combine.
• Add the bell pepper, chickpeas, cucumber, cherry tomatoes, lentils, and parsley and screw on the lid.
• Store in the refrigerator until ready to eat, up to 5 days
• Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
• Enjoy!