LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA
A delicious salad that works equally well warm or at room temperature.
Provided by Martha Rose Shulman
Categories appetizer
Time 40m
Yield Serves 6 generously
Number Of Ingredients 12
Steps:
- In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
- Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
- Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 5 grams
LENTIL & RED PEPPER SALAD
A filling salad that can be tailored to your taste, swap the lentils for beans and throw in some extra veg
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Tip the lentils and peppers into a bowl with the radishes, olives, vinegar and oil, and mix well. Season to taste.
- Separate the lettuce leaves and put onto a large plate. Spoon over the lentil salad and scatter with the feta.
Nutrition Facts : Calories 634 calories, Fat 49 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 6.81 milligram of sodium
MEDITERRANEAN LENTIL SALAD
Here's a summery lentil salad topped with tomatoes, roasted peppers and feta, garnished with hard-cooked eggs, anchovy fillets and good canned tuna. Studded with olives and sprinkled with oregano, it's a sort-of niçoise salad by way of Greece, an easy main course suitable for a picnic or a no-fuss make-ahead supper.
Provided by David Tanis
Categories dinner, weekday, salads and dressings, vegetables, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Cook the lentils: Rinse and put in a medium saucepan. Cover with 4 cups water and add bay leaf, thyme sprig and a large pinch of salt. Bring to a boil over high heat, then reduce heat and simmer gently with lid ajar for 20 to 25 minutes, until lentils are tender. Set pot aside and let cool to room temperature.
- Put the potatoes in another saucepan, cover with water and add a heaping teaspoon of salt. Bring to a boil, then reduce heat to brisk simmer. Cook about 15 minutes, until cooked through when probed with a paring knife. Drain and set aside. (If desired, use a paring knife to remove skins from potatoes while still warm.) Cut in halves or quarters.
- While lentils cook, make the vinaigrette: In a small bowl, stir together vinegar and garlic. Season with a good pinch of salt and pepper. Whisk in the oil. Taste and adjust. Stir in oregano.
- Put the cherry tomatoes in a bowl. Drain onion slices, and add to the tomatoes along with roasted pepper strips. Season with salt, then add half the vinaigrette (well whisked). Toss to coat.
- To assemble salad, drain lentils and transfer to a large low, wide bowl or platter and let cool for 10 minutes. Add remaining vinaigrette, sprinkle with a little salt and toss gently. Taste and adjust seasoning.
- Top lentils with tomato-onion-pepper mixture. Arrange anchovy fillets, tuna (if using) and eggs on top. Sprinkle with mint and parsley. Arrange halved or quartered potatoes around the perimeter. Garnish with basil leaves, olives and feta. Sprinkle a pinch of oregano over the salad.
MEDITERRANEAN ROASTED TRI-COLOR BELL PEPPER SALAD
(Sorry, I meant broiled.) Another recipe that demands quality ingredients. Please *do not* use green bell peppers in this recipe-they are too bitter tasting for this salad. This can also be served as an appetizer. Being typically Spanish, this is on the oily side. --fyi-- From Classic Spanish.
Provided by COOKGIRl
Categories Vegetable
Time P1DT1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
- Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes.
- In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
- Fry for approximately 5-6 minutes until softened and translucent.
- Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan.
- Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
- Discard the skins and slice the peppers into thin strips.
- Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
- Add the crushed garlic and pour on the remaining olive oil.
- Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
- Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
- Finally, garnish the pepper salad with fresh chopped Italian parsley.
- Serve at room temperature and with crusty bread.
- Servings are estimated as a salad.
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VEGAN LENTIL SALAD WITH ROASTED RED …
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Estimated Reading Time 4 mins
- Slice the peppers in half from top to bottom, remove the stem and seeds. Place them skin side up on a baking pan and flatten them down with your hand. Place under the broiler until the are tender and have charred in some spots - 5 to 10 minutes.
- Remove the pan from the oven and be careful to reserve the juice on the bottom of the pan for the vinaigrette.
- Transfer the peppers to a container with a lid and leave to steam until cool enough to peel the skin off. It’s ok if not all the skin comes off, just make sure to get all the black parts off.
- Dice up the peppers and add them to a large bowl with the lentils, arugula, red onion and black olives.
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4.7/5 (16)Category SaladCuisine MediterraneanTotal Time 35 mins
- In a large bowl mix together the lentils, olives, roasted red peppers, red onion, cherry tomatoes, bell pepper, cucumber, feta cheese, mint, parsley and green onions.
- In a large mason jar or salad dressing container add the olive oil, red wine vinegar, lemon juice, garlic and whisk together. Add salt and pepper to taste and 1 teaspoon of an additional spice if you like {try sumac, za'atar, oregano}. Drizzle the dressing over the salad and toss gently to coat with the dressing.
- Serve with hummus and pita bread or use this salad as a topping for pita wraps, hummus plates or falafel.
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- Rinse and drain lentils. Place lentils, water, and bay leaf in a small saucepan. Bring to a boil, then reduce to a simmer and cook for approximately 25 minutes or until lentils are soft but not mushy.
- Remove the bay leaf, drain the lentils, and place them in a medium bowl while still warm. Add salt and gently fold.
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