FRENCH LENTIL SALAD WITH GOAT CHEESE AND ROASTED RADISHES
Spicy radishes are mellowed by roasting, and they keep their vibrant color and become juicy bites in this lentil and arugula salad. A shallot vinaigrette further accentuates their flavor and gives an extra boost of deliciousness to the lentils.
Provided by Vallery Lomas
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Toss the radishes with 2 tablespoons of the oil on a baking sheet and season with salt and pepper. Roast until golden brown and just tender, 25 to 30 minutes, flipping them once halfway through the cooking time.
- Whisk the shallot, garlic, thyme leaves, Dijon mustard and vinegar together in a small bowl. While whisking, slowly drizzle in the 1/3 cup of oil. Season with salt and pepper to taste.
- Put the roasted radishes, cooked lentils, almonds and dressing in a large bowl and toss to combine. Allow to marinate for at least 30 minutes in the refrigerator and up to overnight.
- Before serving, toss the lentil mixture with the baby arugula. Serve at room temperature topped with the lemon zest and crumbled goat cheese.
RADISH, LENTIL & MINT SALAD
A combination of sweet, sour and nutty ingredients enhance the different varieties of beautiful radish in this recipe
Provided by Miriam Nice
Categories Buffet, Dinner, Lunch, Side dish, Supper, Vegetable
Time 45m
Number Of Ingredients 9
Steps:
- Toast the walnut pieces in a large frying pan over a medium heat until fragrant and just starting to char at the edges. Tip into a bowl and set aside.
- In the same pan, turn the heat down to low and add 1 tbsp olive oil. Add the onion, fry gently for around 10 mins until soft, then take the pan off the heat. Add the black treacle, Sherry vinegar and the rest of the olive oil, then mix and leave to cool. Add the chopped mint to the pan, and season well.
- In a large bowl, mix together the lentils, cucumber and half the radishes, then pour over the cooled onion and mint dressing. Toss everything together and pile onto a serving dish. Scatter over the walnut pieces and the rest of the mint and radishes, then serve.
Nutrition Facts : Calories 244 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
RADISH SPROUT AND LENTIL SALAD
Make and share this Radish Sprout and Lentil Salad recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse, drain and set aside the lentils.
- Put the water and shallot in a saucepan over medium heat and bring to a boil.
- Add garlic, bay leaf, and lentils.
- Reduce heat and simmer for 15 minutes, uncovered.
- Do not overcook, the lentils should have a crunch.
- Drain the lentils, discarding the shallot, garlic and the bay leaf.
- For the dressing, combine the ingredients in a small bowl and whisk to blend.
- Mix the lentils, sprouts and the watercress in a salad bowl.
- Add the dressing and toss to combine.
- Cover and refrigerate the salad for 2 to 3 hours before serving.
INDIAN SPROUTED LENTIL SALAD
Addictive and extremely healthy! Sometimes you can find sprouted lentils or bean medley in the higher-end markets, but you can sprout your own! TO SPROUT LENTILS: Measure about 6 to 8 tablespoons and soak them in plenty of water to cover overnight. The next morning, drain and rinse, and put them into a wide mouth jar covered with cheesecloth and secured with a rubber band. Lay the jar on its side and cover with a towel. Set aside on the kitchen counter to sprout for the day, rinsing them once or twice and draining them thoroughly. If the weather is cold, they may take a little longer to sprout. Rinse them and leave them until the next morning when you'll notice each lentil has sprouted a little tail. They will now be ready to enjoy. Time estimate does not include sprouting time. NOTE: Recipe yield updated to more accurately reflect reviewer's comments. Thanks!
Provided by Sandi From CA
Categories Lentil
Time 10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Carefully rinse the sprouted lentils in a colander.
- Add the chopped vegetables to the bowl and lightly toss them with the sprouted lentils.
- In a small bowl, whisk together the remaining ingredients.
- Drizzle the dressing over the vegetable mixture and toss gently again.
- Allow the flavors to blend for 20 to 30 minutes before serving.
Nutrition Facts : Calories 88.3, Fat 2.6, SaturatedFat 0.4, Sodium 3.5, Carbohydrate 12.3, Fiber 4.6, Sugar 1.7, Protein 5
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- To cook the lentils: Pick over the lentils to remove any bits of debris. Rinse the lentils under running water in a mesh colander. In a medium pot, combine the lentils, halved garlic cloves, olive oil and 4 cups water. Bring the water to a boil, then reduce heat to a gentle simmer and cook until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes. Drain the lentils and discard the garlic cloves.
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