RED LENTIL AND WATERCRESS SALAD
This salad stands well as its own summertime vegetarian entree or as a side to a simply grilled meat. Chicken and lamb work particularly with these Mediterranean flavors. If watercress is not available, you can use another peppery green such as arugula. Red lentils are best in this recipe as they cook faster and offer a nice visual contrast to the greens.
Provided by justcallmetoni
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place red lentils in a colander and pick out any stray bits. Rinse with water and drain.
- Place lentils,in saucepan with water. Bring water to a boil and reduce to a simmer. Let lentils simmer 5 minutes then add onions, carrots and simmer an additional 10 minutes until lentils are tender. Drain but do not rinse the lentils, carrots and onion.
- While the lentils are simmering whisk together the vinegar, oil, mustard and garlic in a large bowl. Season with salt and pepper to taste.
- Once the lentils are drained, add watercress and lentils to the dressing and toss until well coated.
- Serve immediately.
Nutrition Facts : Calories 233.1, Fat 4.6, SaturatedFat 0.7, Sodium 60, Carbohydrate 36.4, Fiber 6.7, Sugar 4.2, Protein 13.2
LENTILS WITH WATERCRESS
Watercress is an amazing ingredient to incorporate into meals: from its hearty list of vitamins to its sharp peppery flavor. It can also be wilted or enjoyed raw. While the ends of the stems can be tough, most of the stems are tender, juicy and edible. Look for watercress in clamshells or bags of pretrimmed pieces or in a bunch.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup dried green lentils as the label directs, adding 2 garlic cloves to the water; drain and discard the garlic. Toss with 1 bunch chopped watercress, 2 sliced scallions and 2 tablespoons red wine vinegar; season with salt and pepper. Add 1 tablespoon olive oil; toss.
RED LENTIL SALAD WITH FRESH HERBS
Tired of lettuce salads? Enjoy this light, fresh salad, inspired by classic tabbouleh flavors. Cook and drain red lentils, then add fresh herbs, scallions, and Roma tomatoes. Toss with a light dressing of extra-virgin olive oil and lemon juice, garnish with scallion greens, and enjoy for lunch or dinner.
Provided by Bibi
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
- Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
- Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
- Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 19.3 g, Fat 7.8 g, Fiber 5.2 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 113.6 mg, Sugar 2.2 g
BOSTON LETTUCE AND WATERCRESS SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Core the lettuce and separate the leaves. Trim off tough stems of watercress. Rinse the greens and shake off excess moisture.
- Combine vinegar, garlic, onions and mustard in a serving bowl, blending with a wire whisk. Add the oil gradually, and season with salt and pepper.
- Add the greens and toss well with the dressing.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 1 gram, TransFat 0 grams
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