Lentil Zucchini And Tomato Salad Recipes

Steps:

• In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.

Steps:

• Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.
• Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with 1/2 teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into 1/4-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into 1/4-inch-thick triangles.) Add to the dressing and stir to combine.
• Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)

Steps:

• Combine ingredients and mix well, tossing lightly until evenly-coated.
• Add pepper and red wine vinegar to taste (a good dash of both will do).
• Refrigerate until chilled to your satisfaction.
• Enjoy!

Steps:

• Combine the lentils, garlic and 4 cups water in a large heavy pot. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature.
• In a mixing bowl, whisk together the lemon juice and olive oil until combined. Add the tomatoes, scallions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated.
• Serve cold or at room temperature. This dish can be made 1 day ahead.

Steps:

• Bring water, lentils, brown rice, and bouillon to a boil. Reduce heat to medium-low. Add bay leaf, cover, and cook until lentils and brown rice are tender, about 45 minutes.
• Heat olive oil in a saucepan over medium heat. Add onion and bell pepper. Cook and stir until onion is starting to soften, 3 to 5 minutes. Add zucchini and cook for 5 minutes.
• Stir the zucchini-onion mixture into the lentils and rice. Add tomatoes, spaghetti sauce, rosemary, oregano, and salt. Return to a boil, reduce heat, and simmer until flavors meld, about 10 minutes.

Steps:

• Cut away cores of tomatoes. Drop tomatoes into a basin of boiling water and let simmer about 9 to 10 seconds. Peel tomatoes and cut into 1-inch or slightly larger pieces. There should be about 4 cups.
• Cut zucchini into thin 1/4-inch thick rounds. There should be about 3 cups.
• Bring enough water to the boil to cover zucchini pieces when added. Add zucchini and cook about 1 1/2 minutes. Drain and run briefly under cold water. Drain well and set side.
• Cut scallions crosswise into small pieces. There should be about 1 cup.
• Put tomatoes in a large bowl and add zucchini, scallions and eggs.
• Put vinegar and mustard in separate bowl. Start beating while gradually adding oil. Beat in garlic, anchovy paste, salt and pepper. Pour this over vegetables and toss to blend.

Steps:

• Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
• Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings - after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.