Padmas Lentil Salad Recipes

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.

Steps:

• Wash the lentils and soak them for 2 hours in tepid water; drain.
• In a deep pot, add 8 cups of water to the lentils, bring to a boil, cover, and cook on low heat for 20 to 25 minutes.
• Rinse the lentils with cold water and drain. Make sure the lentils are cooked but firm, not mushy.
• In a large bowl, mix together the lentils, apple, bell pepper, jalapeno, olive oil, vinegar, lemon juice, salt, and parsley. Stir and set aside in the fridge.
• Just before serving, heat the sesame oil on medium-high heat.
• When hot, roast the ginger and coconut for a few minutes until golden and toasty.
• Sprinkle this garnish over the lentils and serve immediately.

Steps:

• Cook some French green lentils.
• While they're still warm, combine with tomatoes, olives, capers and feta.
• Toss with a vinaigrette made with olive oil, red-wine vinegar, Dijon mustard, minced shallots and chopped tarragon.