WARM LENTIL SALAD WITH BACON
Steps:
- Cook 2 slices chopped bacon in a saucepan; remove with a slotted spoon. Add 2 chopped celery stalks, 2 minced garlic cloves and 1 chopped red onion; saute 4 minutes. Add 4 cups water and 1 cup dried green lentils (rinsed and picked over); simmer until tender, 30 minutes. Stir in 3 tablespoons olive oil, 2 tablespoons sherry vinegar and 1 tablespoon grainy mustard; season with salt and pepper. Top with the bacon, chopped parsley and chopped roasted red peppers.
WARM MUSHROOM SALAD
Steps:
- Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
- Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.
WARM LENTIL SALAD WITH ROASTED BEETS AND GOAT CHEESE
Steps:
- Begin by roasting the beets.
- Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.
- Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
- To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.
- Preheat oven to 375 degrees F.
- Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
- Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.
WARM MUSHROOM, LENTIL & GOAT'S CHEESE SALAD
A superhealthy salad that makes a satisfying autumn lunch
Provided by Mary Cadogan
Time 20m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms until just starting to soften. Remove from the heat, then stir in the remaining oil with the vinegar and mustard. Stir well until mixed, then add the peppers, onion and lentils and mix well again.
- Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat's cheese and serve.
Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Protein 10 grams protein, Sodium 1.31 milligram of sodium
WARM LENTIL SALAD WITH MUSHROOMS
This is a great side dish or a meal in itself. It is positively delicious. Not really a a salad more like a tangy lentil stew. You can use any mushroom combination you choose, even dried.
Provided by conniecooks
Categories Lentil
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put lentils in pot with chicken stock, onion, carrot, and celery.
- Simmer 35 minutes or until done.
- Discard celery, and cut carrot up and add back to lentils.
- Set aside.
- Meanwhile saute pancetta till crisp. Drain and set aside.
- Drain pancetta,and add enough butter to drippings to saute mushrooms.
- Add garlic to mushrooms.
- When mixture is nice and golden add herbs, Balsamic Vinegar, mustard, and olive oil.
- Fold in cooked lentils and reserved pancetta.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 320.9, Fat 9.4, SaturatedFat 1.6, Cholesterol 4.5, Sodium 255.5, Carbohydrate 42.2, Fiber 16.4, Sugar 6.6, Protein 18.1
GREEN LENTIL AND BACON SALAD
Steps:
- Cook bacon in heavy large saucepan over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add onion to drippings in saucepan; sauté until very tender, about 15 minutes. Add 6 cups water, ham hock, lentils, 1/4 cup parsley, and 2 teaspoons thyme. Bring to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 30 minutes. Using tongs, transfer ham hock to work surface. Drain lentils. Cool ham hock and lentils. Cut ham from bone; dice. Transfer ham to large bowl.
- Whisk walnut oil, red wine vinegar, and Dijon mustard in small bowl to blend. Transfer lentils to large bowl with ham. Add dressing, red onion, celery, bacon, remaining 1/4 cup parsley, and remaining 2 teaspoons thyme. Toss to combine. Season to taste with salt and pepper and serve at room temperature.
More about "warm mushroom bacon lentil salad recipes"
RECIPE: WARM FRENCH LENTIL SALAD WITH BACON & HERBS
Web May 3, 2019 Instructions Wash and rinse the lentils. Put in a small saucepan and cover with the chicken broth. Bring to a boil then lower to …
From thekitchn.com
Estimated Reading Time 5 mins
From thekitchn.com
Estimated Reading Time 5 mins
WARM FRENCH LENTIL SALAD WITH DIJON VINAIGRETTE
Web Sep 24, 2020 What Are Lentils? Lentils are a protein-packed legume that are as humble as it gets. Inexpensive, yet nutrient-dense, these little super foods are often overlooked. Green lentils, in particular — also referred …
From wellseasonedstudio.com
From wellseasonedstudio.com
WARM MUSHROOM AND LENTIL SALAD RECIPE - 5 POINTS
Web Jan 29, 2016 Bring to a boil, then turn heat down to medium and simmer until lentils are tender but not too soft, about 20 minutes. Heat 1 tsp olive oil in a large, nonstick skillet over medium high heat. Add mushrooms and …
From laaloosh.com
From laaloosh.com
WARM MUSHROOM AND BACON SALAD RECIPE - MARC MURPHY …
Web Dec 29, 2015 Add the mushrooms to the bowl and season with salt and pepper. Add the frisée, the cooked bacon and the vinaigrette, season with salt and pepper and toss. Transfer the salad to plates and serve ...
From foodandwine.com
From foodandwine.com
WARM MUSHROOM SALAD WITH BACON VINAIGRETTE RECIPE
Web May 24, 2017 Preheat the oven to 425°. In a saucepan, bring both oils to a simmer with the garlic. Cook over low heat until fragrant, 15 minutes. Strain the oil and discard the garlic. In a large bowl, toss the...
From foodandwine.com
From foodandwine.com
MUSHROOM, LEMON AND LENTIL SALAD {VEGAN} - DELICIOUS …
Web Jan 24, 2019 Season with a couple of pinches of salt, toss to combine, taste and add more until the flavors really start to come alive. If serving this salad straight from the fridge you will need a little more seasoning than if …
From deliciouseveryday.com
From deliciouseveryday.com
WARM BACON LENTIL SALAD RECIPE - PRIMAVERA KITCHEN
Web Mar 1, 2017 In a cast iron skillet over medium heat, add bacon and cook for 5 minutes or until crispy. Drain most of the bacon fat out of the pan, but leave about 1 tablespoon in …
From primaverakitchen.com
4.8/5 (4)Total Time 15 minsCategory Salad, Side DishCalories 271 per serving
From primaverakitchen.com
4.8/5 (4)Total Time 15 minsCategory Salad, Side DishCalories 271 per serving
WARM WILD MUSHROOM AND LENTIL SALAD - GOOD HOUSEKEEPING
Web Dec 3, 2015 Emily Kate Roemer Pair this earthy mushroom and lentil salad with a glass of Pinot Noir for the perfect meal. Yields: 6 Ingredients 1 lb. mixed wild mushrooms, …
From goodhousekeeping.com
From goodhousekeeping.com
LENTIL, LENTIL SPROUT & SPINACH SALAD WITH WARM BACON VINAIGRETTE …
Web Turn off the pan’s heat, whisk in the vinegar, honey and mustard. For maximum flavour stir up all the crispy golden bits in the pan. Toss the cooked lentils in the bottom of a big …
From lentils.org
From lentils.org
WARM MUSHROOM SALAD RECIPE - MARCIA KIESEL - FOOD & WINE
Web Nov 22, 2019 In a large bowl, toss the mushrooms with the lemon juice. Preheat the oven to 300° In a large skillet, melt the butter in 2 tablespoons of the pure olive oil over …
From foodandwine.com
From foodandwine.com
TASTY WARM LENTIL SALAD | LENTIL RECIPES | JAMIE OLIVER
Web Drain the broccoli, return to the pan over the heat and toss with the lemon, most of the chilli and 1 tablespoon of extra virgin olive oil. Add the lentils and toss for 2 minutes, then …
From jamieoliver.com
From jamieoliver.com
WARM LENTIL SALAD – LEITE'S CULINARIA
Web Sep 13, 2021 Place the lentils in a large saucepan with the water. Salt lightly, add the onion, and bring to a boil. Lower the heat, cover the pan, and simmer for 1 1/2 hours, or …
From leitesculinaria.com
From leitesculinaria.com
LENTIL SALAD WITH ROASTED CAULIFLOWER AND MUSHROOMS - WELL …
Web Feb 22, 2017 With a simple 3-ingredient mustard vinaigrette, peppery arugula, and a combination of tender cauliflower and woodsy mushrooms, this healthy lentil salad is a …
From wellplated.com
From wellplated.com
SAUTéED BACON, MUSHROOMS, AND LENTILS – LEITE'S CULINARIA
Web Apr 7, 2021 Add the butter, the remaining oil, and the mushrooms, and sauté until the mushrooms are tender. Season with salt and pepper. Add the lentils, the 3 tablespoons …
From leitesculinaria.com
From leitesculinaria.com
WARM MUSHROOM SALAD - LIDIA
Web Ingredients 5 tablespoons extra-virgin olive oil 4 ounces pancetta, diced 2 pounds mixed fresh wild mushrooms, thickly sliced (cremini, shiitake, porcini, oyster, chanterelle) 1 …
From lidiasitaly.com
From lidiasitaly.com
You'll also love