ITALIAN LENTIL SALAD
Provided by Giada De Laurentiis
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 480, Fat 20 grams, SaturatedFat 2 grams, Sodium 173 milligrams, Carbohydrate 61 grams, Fiber 14.5 grams, Protein 19 grams, Sugar 11 grams
BULGUR AND LENTIL SALAD
The best lentils for this hearty salad are French green lentils or black beluga lentils. They're more likely to stay intact while cooking than brown lentils.
Provided by Martha Rose Shulman
Categories easy, lunch, weekday, salads and dressings, main course, side dish
Time 45m
Yield Serves six
Number Of Ingredients 13
Steps:
- Combine the lentils, onion, garlic and bay leaf in a saucepan, and add 2 to 3 cups water, enough to cover by an inch or two. Bring to a gentle boil, add salt to taste, reduce the heat, cover and simmer 25 minutes until tender but intact. Remove from the heat. Remove and discard the onion, garlic cloves and bay leaf. Drain.
- Meanwhile, place the bulgur in a medium bowl, and add salt to taste. Cover with 2 cups hot or boiling water, and allow to sit for 20 to 25 minutes until most of the water is absorbed. Drain through a strainer and squeeze out the water.
- Combine the lentils, bulgur, scallions, radishes, parsley and mint in a large bowl or salad bowl. Whisk together the lemon juice, cumin, salt and pepper to taste, and the olive oil. Toss with the salad, and serve.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 16 grams, Carbohydrate 43 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 309 milligrams, Sugar 2 grams
WARM LENTIL SALAD WITH GOAT CHEESE
Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they'll be ready in 25 minutes, still a long enough simmering time to yield a savory broth. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that's why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing. Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don't plan on serving the salad warm. I spoon the mixture onto a bed of wild arugula, though regular will do if you can't find the sharper tasting, wispy wild variety.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. 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. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
- 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, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
- Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 11 grams, Carbohydrate 50 grams, Fat 16 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 335 milligrams, Sugar 3 grams
SAVORY LENTILS FROM PANAMA
Lentils are a comfort food in Panama, and now one of my favorites. They are healthy and delicious and this is the best recipe I have tried.
Provided by blisstir
Categories Lentil
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash lentils thoroughly.
- Put them in saucepan and cover with water, add butter or oil.
- Cover and bring to a natural simmer over low heat.
- *Note-this takes a little while but prevents lentils from breaking.
- Once at a low boil, you may need to tilt the lid slightly to release steam and prevent overboil.
- Add onions, peppers, and garlic and continue to simmer for about 45 mins or until lentils are soft.
- Drain lentils in a strainer with a measuring cup beneath to catch the excess liquid.
- Pour off all but 1 cup of the liquid (keeping the last cup gives the best texture) and return to the pan with boullion cubes, until dissolved.
- Return lentils to pan and cook 15 mins more, adding salt& pepper.
LENTIL SALAD
Spoon this cool lentil salad, sent to us from Harriet Goldman of Great Neck, New York, over endive or another crisp lettuce such as romaine.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.
- Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.
- In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.
Nutrition Facts : Calories 386 g, Fat 15 g, Protein 24 g
More about "savory lentil salad recipes"
MEDITERRANEAN LENTIL SALAD RECIPE
From themediterraneandish.com
4.8/5 (81)Category SaladCuisine MediterraneanCalories 128 per serving
- Cook the lentils. In a saucepan, combine lentils with 3 cups of water and pinch of kosher salt. Bring to a boil. Cover, and lower heat to medium-low. Let simmer until the lentils are fully tender (anywhere from 25 to 45 minutes depending on the kind of lentils used). Be sure to check and add water if lentils seem too dry during the cooking process (they should absorb a lot of the water. Drain and set aside to cool.
- In a large mixing bowl, combine cooked lentils with chopped onions, cucumbers, baby spinach, parsley, and pomegranate seeds (arils.) Give everything a gentle toss.
- Make the dressing. In a small bowl or measuring cup, whisk together the lime dressing ingredients. Pour the dressing over the lentil salad and toss to combine. Add a sprinkle of feta cheese to finish.
THE BEST LENTIL SALAD RECIPE! - GIMME SOME OVEN
From gimmesomeoven.com
5/5 (30)Estimated Reading Time 5 minsServings 4Total Time 40 mins
- Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
- Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
- Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
LENTIL SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (15)Total Time 40 minsCategory Main Dish or Side Dish, Salad
MEDITERRANEAN LENTIL SALAD RECIPE - SWEET AND …
From sweetandsavorymeals.com
30 SUPER SAVORY SALADS TO MAKE NOW - FOODIECRUSH …
From foodiecrush.com
LENTIL SALAD RECIPE - THE RECIPE CRITIC
From therecipecritic.com
29 BEST LENTIL RECIPES & IDEAS | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.com
Author By
SUPERFOOD LENTIL SALAD RECIPE
From realsimple.com
LENTIL SALAD WITH SUMMER VEGETABLES RECIPE
From simplyrecipes.com
19+ BEST LENTIL RECIPES - THE BEST EASY RECIPES USING LENTILS
From savoryexperiments.com
15+ NO-ADDED-SUGAR MEDITERRANEAN DIET LUNCH RECIPES
From eatingwell.com
MANGO LENTIL SALAD | GIMME SOME OVEN
From gimmesomeoven.com
HEALTHY LENTIL SALAD WITH ARUGULA - SWEET SAVORY AND STEPH
From sweetsavoryandsteph.com
SAVORY LENTIL WAFFLES RECIPE - HIGH-PROTEIN LENTIL WAFFLES
From prevention.com
LENTIL SALAD RECIPES
From allrecipes.com
SWEET CHERRY PIE, APRICOT TART BRûLéE AND 10 MORE SWEET AND …
From latimes.com
DISH UP RED, WHITE AND BLUE WITH THIS SAVORY FRUIT SALAD
From washingtonpost.com
39 EASY VEGETARIAN RECIPES FOR SPEEDY SUSTENANCE | EPICURIOUS
From epicurious.com
EASY CABBAGE SALAD WITH LENTILS RECIPE - SAVORY SPIN
From savoryspin.com
HOW TO COOK WITH KOHLRABI, THAT CURIOUS CRUCIFEROUS VEGETABLE
From washingtonpost.com
10 BEST SAVORY LENTILS RECIPES | YUMMLY
From yummly.com
TUNA SALAD RECIPE (EASY, 10 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
EAT YOUR GREENS LENTIL SALAD - BAKED BY MELISSA
From bakedbymelissa.com
DISH UP RED, WHITE AND BLUE WITH THIS SAVORY FRUIT SALAD
From spokesman.com
RAINBOW LENTIL SALAD - BAKED BY MELISSA
From bakedbymelissa.com
HONG KONG’S HOTTEST NEW BAR IS THE UNCONVENTIONAL SAVORY …
From bloomberg.com
You'll also love