LENTIL SALAD WITH ROASTED VEGETABLES
This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables. It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish. For the maximum visual impact, use both golden and red beets. Vegetarians can feel free to leave out the bacon. Leftovers will keep for at least five days, though try to pack it up without the radicchio, which gets soggy in the fridge.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, appetizer
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 24
Steps:
- Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
- In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
- In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
- Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
- Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.
HONEY-LEMON ROASTED CARROT SALAD
A wonderful fall salad with honey-lemon roasted carrots, arugula, cranberries, and sunflower seeds.
Provided by thehungryscientist
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Divide carrots between two 10x15-inch baking pans. Drizzle with 1 tablespoon oil per pan; toss to coat.
- Roast carrots until soft and starting to brown, stirring occasionally, about 20 minutes. Top with sliced garlic and roast 5 minutes more. Let cool 15 minutes.
- Meanwhile, whisk together lemon juice, honey, salt, pepper, and remaining 1 tablespoon oil in an extra-large bowl. Add roasted carrots, arugula, and cranberries; toss to coat. Top with sunflower seeds and shaved Parmesan.
Nutrition Facts : Calories 170 kcal, Carbohydrate 24 g, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, Sodium 199 mg, Fat 9 g, UnsaturatedFat 0 g
CARROT/LENTIL SALAD
I got this recipe in a "swap" with one of my sisters. People usually aren't too familiar with lentils, so they'll at first try only a little. Before long, though, they'll ask to have the bowl passed back down so they can take a "real" helping! We live on a small livestock farm-raising goats, rabbits and chickens-and I've found this salad's an ideal dish to take out to the field. My husband and I have four children, ranging in age from 6 years to 6 months.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine lentils, carrots, garlic and bay leaf. Cover with 1 in. of water. Bring to a boil, then simmer 15-20 minutes or until lentils are tender. Remove bay leaf; drain and cool. Meanwhile, combine all ingredients for dressing. Pour over lentil mixture. Cover and refrigerate several hours.
Nutrition Facts :
ROASTED CARROT SALAD
Found online; posting for safe keeping...Mix in arugula as needed per serving, as it will become wilted if allowed to sit in the carrot mixture too long. (Time it takes for carrots to cool to room temperature not included in prep/cook times)
Provided by AZPARZYCH
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Combine the carrots, almonds, and garlic in a mixing bowl.
- Drizzle with the olive oil, then season to taste with salt and pepper.
- Spread out onto an ungreased baking sheet.
- Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes.
- Remove and allow to cool to room temperature.
- Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated.
- Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.
Nutrition Facts : Calories 269.9, Fat 19.3, SaturatedFat 5.2, Cholesterol 14.2, Sodium 371.1, Carbohydrate 19.1, Fiber 5.7, Sugar 8.9, Protein 7.6
LENTIL AND CARROT SALAD WITH MIDDLE EASTERN SPICES
I combined two of my favorite Mediterranean salads to stretch the cup of lentils I had in my pantry. Take care not to overcook the lentils; they should be slightly al dente. They go quickly from al dente to mushy, so make sure to check after 25 minutes.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, main course, side dish
Time 45m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Place the lentils in a medium saucepan, cover by 1 inch with water, add the bay leaf and bring to a boil. Add salt to taste, reduce the heat and cook just until the lentils are al dente, about 25 minutes.
- Meanwhile, combine 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and transfer to a large bowl.
- While the lentils are simmering, steam the carrots for 8 to 10 minutes, until tender. Remove from the heat and transfer to the bowl with the garlic and spices. Add the lemon juice and salt to taste and toss together.
- When the lentils are cooked al dente, set a strainer over a bowl, drain the lentils and toss at once with the carrots. If desired, add some of the broth to moisten. Add cilantro and another tablespoon of olive oil and toss together. Add freshly ground pepper, taste and adjust salt. Transfer to a serving platter, drizzle the remaining olive oil over the top, and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 248 milligrams, Sugar 3 grams
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ROASTED CARROT LENTIL SALAD WITH TAHINI …
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- Soak and cook the lentils: Place the dried lentils in a medium saucepan. Cover with cold water and allow the lentils to soak for one hour. Drain the lentils and return to the same saucepan. Add 3 cups of water, the quartered onion, smashed garlic, bay leaf, and 3/4 teaspoon salt. Bring the lentils to a boil, reduce the heat to simmer, and cook the lentils for 25 to 30 minutes, or until tender. Drain in a fine-meshed sieve and discard the onion, garlic, and bay leaf. Place in a large serving bowl to cool. Toss with a tablespoon of olive oil.
- Roast the vegetables: Meanwhile, preheat the oven to 425 degrees Fahrenheit. Slice the carrots into 1/2-inch rounds (the skinny ends of the carrots can be left in larger chunks, try to keep the carrots as consistently sized as possible) and cut the radishes into quarters (reserving one radish for garnishing. Place the carrots and radishes on a large sheet pan, along with the garlic cloves (leave the skin on), and toss with the 2 tablespoons of olive oil, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Roast for 20-30 minutes, tossing the vegetables every 10 minutes or so, or until the carrots and radishes are caramelized and tender. Remove the roasted garlic cloves from their skin (discard the skin, but keep the cloves) and allow the vegetables to cool to room temperature. Add the roasted vegetables and garlic to the cooked lentils, along with the sliced red onion, and toss gently to combine. Season to taste with salt and pepper.
- Prepare the dressing: In a small bowl, whisk together the tahini paste, lemon juice, salt, and pepper. It should be thick. Add 3 to 4 tablespoons of hot water (depending on your brand of tahini paste, you might need more or less to achieve the right consistency) and whisk gently until smooth. The dressing should be the consistency of a thick salad dressing, but should still easily drizzle from a spoon.
ROASTED CARROT SALAD WITH TAHINI AND LENTILS
From occasionallyeggs.com
4.7/5 (44)Total Time 30 minsCuisine AmericanCalories 648 per serving
- Rinse the lentils and place into a medium pot. Cover generously with water, bring to a boil, then reduce and simmer, covered, for 20-25 minutes. Strain any remaining water and stir in a sprinkle of salt. While the lentils are cooking, prepare the carrots.
- Preheat the oven to 190C / 375F. Place the carrots onto a baking sheet with the oil and spices, then use your hands to mix until the carrots are coated. Cook for 10-15 minutes, or until they are softened and browned.
- To serve, separate the rucola between two dishes and add half the lentils and carrots. Top with the tahini sauce and some pomegranate, and serve immediately. If you want to pack this for lunch, let the individual elements cool before packing them together in a sealed container.
- Place all of the ingredients into a small dish or jar and mix until fully combined. Keep and leftovers in a sealed container in the refrigerator for up to three days.
MASALA LENTIL SALAD WITH CUMIN ROASTED …
From cookieandkate.com
5/5 (48)Total Time 55 minsCategory SaladCalories 424 per serving
- To make the salad, preheat the oven to 400 degrees Fahrenheit (200°C) and line a rimmed baking sheet with parchment paper. Put the carrots in a large bowl. Drizzle with the oil and maple syrup, sprinkle with the cumin, and toss until evenly coated. Transfer to the lined baking sheet, spreading them in a single layer. Season generously with coarse salt and pepper. Bake for about 30 to 40 minutes, until the carrots are fork-tender and browning.
- Meanwhile, put the lentils in a pot and add water to cover by 3 to 4 inches. Bring the mixture to a boil, then lower the heat and simmer until tender, about 20-30 minutes. Drain, rinse under cold running water, then let drain completely. (If you’re using canned lentils, you can skip this step.)
- Put the carrots and lentils in a large bowl and let them cool for 10 minutes. Add the onion, arugula, and mint.
- To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined.
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