Marinated Lentil Salad Recipes

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BIG-BATCH MARINATED LENTILS

Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga lentils as they will hold their shape best. You can keep a batch of these dressed lentils in the fridge and add to salads, pastas, soups, and more all week long.

Provided by Anna Stockwell

Categories     Lentil     Olive Oil     Vinegar     Honey     Paprika     Wheat/Gluten-Free     Vegetarian     Vegan     Dairy Free

Yield Makes about 5½ cups (8-10 servings)

Number Of Ingredients 6



Big-Batch Marinated Lentils image

Steps:

  • Combine lentils and 2 tsp. salt in a large saucepan and pour in cold water to cover by at least 1". Bring to a boil, then reduce heat to low and simmer gently until lentils are tender but still have some bite (like al dente pasta), about 20 minutes. Drain and return to pot.
  • Meanwhile, whisk oil, vinegar, honey, paprika, and remaining 1 tsp. salt in a small bowl or measuring glass.
  • Pour vinaigrette over hot lentils and toss to coat. Let sit at least 10 minutes before serving to give lentils time to absorb flavors from vinaigrette.
  • Do ahead: Lentils can be prepared 5 days ahead. Transfer to an airtight container; cover and chill.

2½ cups French green or black beluga lentils, rinsed, picked through
3 tsp. kosher salt, divided
¼ cup extra-virgin olive oil
¼ cup sherry vinegar or red wine vinegar
½ tsp. honey
¼ tsp. hot smoked Spanish paprika or Hungarian sweet paprika

MARINATED LENTILS WITH CRUNCHY VEGETABLES

Crunchy spring vegetables add freshness to a salad of lentils dressed in a tangy coriander vinaigrette.

Provided by Claire Saffitz

Categories     Bon Appétit     Lentil     Coriander     Salad     Radish     Green Onion/Scallion     Parsley     Celery     Vegetarian     Vegan     Wheat/Gluten-Free     Spring

Yield 4 servings

Number Of Ingredients 13



Marinated Lentils with Crunchy Vegetables image

Steps:

  • Cook onion, bay leaves, and lentils in a large saucepan of simmering salted water until lentils are tender but still firm, 15-20 minutes. Drain; discard onion and bay leaves and transfer lentils to a medium bowl.
  • Heat oil in a small skillet over medium. Cook coriander seeds and cumin seeds, swirling skillet, until fragrant, about 1 minute. Add spice mixture and vinegar to lentils, season with salt and pepper, and toss to coat.
  • Just before serving, top lentils with radishes, scallions, herbs, and celery; season with salt and pepper.
  • Do Ahead
  • Lentils (without herbs and vegetables) can be marinated 3 days ahead. Cover and chill.

1 large onion, quartered through root end
2 bay leaves
1 1/2 cups black beluga or French green lentils, rinsed, picked through
Kosher salt
1/4 cup olive oil
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
3 tablespoons sherry vinegar or red wine vinegar
Freshly ground black pepper
6 radishes, trimmed, very thinly sliced
4 scallions, thinly sliced
1 cup parsley and/or mint leaves
1 cup thinly sliced celery hearts and leaves

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



Lentil Salad image

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

1 1/4 cups brown lentils, rinsed
4 large eggs
1/4 cup red-wine vinegar
3 tablespoons olive oil
1 large cucumber, peeled, if desired, and diced (2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped red onion
Coarse salt and ground pepper

MARINATED LENTIL SALAD

Make and share this Marinated Lentil Salad recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13



Marinated Lentil Salad image

Steps:

  • To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring with a whisk.
  • Set aside.
  • To prepare the salad, cook the parsnip and carrot in 6 cups boiling water for 1 minute or until tender; remove vegetables with a slotted spoon.
  • Add lentils; bring to a boil.
  • Reduce heat, and simmer for 15 minutes or until tender; drain in a colander.
  • Cool.
  • Combine parsnip, carrot, lentils, celery, onions, and parsley in a bowl; stir in vinaigrette.
  • Marinate at room temperature for at least 20 minutes.

1/4 cup fresh lemon juice
1/4 cup red wine vinegar
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/2 cup chopped parsnip
1/2 cup chopped carrot
6 cups boiling water
1 1/2 cups dried lentils
1/2 cup thinly sliced celery
1/3 cup thinly sliced green onion
3 tablespoons minced fresh parsley

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