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.
ITALIAN LENTIL SALAD
Provided by Giada De Laurentiis
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the Salad:
- Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
- For the Vinaigrette:
- Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
- Pour the vinaigrette over the salad and toss well.
Nutrition Facts : Calories 480, Fat 20 grams, SaturatedFat 2 grams, Sodium 173 milligrams, Carbohydrate 61 grams, Fiber 14.5 grams, Protein 19 grams, Sugar 11 grams
WARM LENTIL SALAD WITH SAUSAGE
Steps:
- Bring lentils, water, and bay leaf to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and simmer, covered, until almost tender, about 15 minutes. Stir in 1/2 teaspoon salt, then simmer lentils, covered, until tender but not falling apart, 3 to 5 minutes.
- While lentils simmer, cook onion, carrots, celery, garlic, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until vegetables are just softened, 7 to 9 minutes.
- Make vinaigrette by whisking together vinegar, mustard, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Add remaining 1/2 cup oil in a slow stream, whisking until blended well.
- Drain lentils in a colander, discarding bay leaf, and return to saucepan along with vegetable mixture and vinaigrette. Cook over low heat, stirring, until heated through. Keep warm, covered.
- Brown kielbasa in cleaned and dried 12-inch heavy skillet (in 2 batches if necessary), turning over once, about 2 minutes per batch. Stir kielbasa and parsley into lentils.
LENTIL SALAD WITH ITALIAN SAUSAGE AND MUSTARD VINAIGRETTE
Make and share this Lentil Salad With Italian Sausage and Mustard Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook the lentils in boiling water to cover for about 20-25 minutes or until tender; drain, rinse with cool water, drain and set aside.
- Crumble the sausage into a large nonstick skillet.
- Cook over medium heat for about 5 minutes or until browned, break up the sausage with a utensil; set aside to cool.
- In a large bowl, mix together the green and red peppers, celery, green onions, and parsley; add in the cooled lentils and sausage.
- To make the dressing: whisk together the oil, vinegar, mustard, garlic, salt, and pepper; pour over salad; toss to coat.
- Line plates with lettuce leaves; spoon salad into the center; garnish with tomato wedges, eggs, and radishes.
Nutrition Facts : Calories 701.8, Fat 38.2, SaturatedFat 7.6, Cholesterol 150.5, Sodium 1160.2, Carbohydrate 55.5, Fiber 25.5, Sugar 8.4, Protein 36.3
LENTIL SALAD
Spoon this cool lentil salad, sent to us from Harriet Goldman of Great Neck, New York, over endive or another crisp lettuce such as romaine.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.
- Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.
- In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.
Nutrition Facts : Calories 386 g, Fat 15 g, Protein 24 g
LENTIL SALAD WITH MUSTARD VINAIGRETTE
Guy Weyl was a little boy during World War II, when his parents fled the Nazis, first hiding in the Dordogne and then crossing the border into Spain when France became too dangerous. They then went to Portugal, and from there took a boat to New York, where they stayed through the rest of the war. The whole time Guy was in the United States, he missed the green lentils from France. During the war, lentils were just beginning to gain popularity in New York as a wartime alternative to meat, but they still were not the delicacy they were in France. So, when Guy returned to France and went to school, he was thrilled to eat lentils again, but his schoolmates laughed at his fondness for them, because that was all they had had to eat during the war. This hasn't lessened his ardor for the tiny green pulses, and Guy's wife, Eveline, makes a wonderful lentil salad.
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Rinse the lentils, and discard any pebbles you may find.
- Put the lentils in a saucepan with water to cover. Set the sauce-pan over medium heat, and bring to a boil. Add the teaspoon of salt, the celery, quartered onion, garlic, bay leaf, and 1 teaspoon of the fresh thyme. Simmer the lentils, uncovered, for about 20 minutes, or until al dente. (Cooking time for lentils can vary greatly.) When cool enough to handle, fish out the celery, onion, and bay leaf, and discard.
- Whisk together, in a salad bowl, the mustard, vinegar, oil, salt, and freshly ground pepper to taste. Drain the lentils while warm, and put them in the bowl with the vinaigrette. Toss with the diced onion, parsley, and remaining teaspoon of thyme.
INSTANT POT® WARM LENTIL SALAD WITH DIJON VINAIGRETTE
I was looking for something different to do with lentils and came up with this warm salad. It is loaded with veggies and has a tartness to it that complements the lentils nicely.
Provided by Soup Loving Nicole
Categories Salad
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil and let heat for 1 minute. Stir in onion, carrots, and celery. Cook for 3 minutes. Add garlic and cook for 30 seconds. Cancel Saute function.
- Mix in broth, lentils, wine, oregano, and thyme; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Meanwhile, whisk together olive oil, red wine vinegar, and Dijon mustard for the vinaigrette in a small bowl.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Remove the lid and stir in vinaigrette.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 18 g, Fat 8.8 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 115.3 mg, Sugar 1.5 g
LENTIL SALAD WITH BALSAMIC VINAIGRETTE
Categories Salad Onion Low Fat Quick & Easy Lentil Spring Vegan Parsley Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley.
- Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).
- Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates. Serve warm or at room temperature.
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
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- In a small bowl, whisk the vinegar with the mustard. Slowly drizzle in 1/4 cup of the olive oil, whisking constantly, until incorporated. Season with salt and pepper.
- In a large nonreactive pot, heat 1 tablespoon of the olive oil. Add the carrots and fennel, and cook over moderate heat, stirring occasionally, until crisp-tender, about 8 minutes. Place the vegetables on a plate.
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