Best Creamy Lentil Salad Recipes

MARINATED LENTIL SALAD WITH CREAMY GOAT CHEESE AND RIPE TOMATOES

Marinated Lentil Salad with Creamy Goat Cheese and Ripe Tomatoes image

Categories Bread Salad Cheese Tomato Marinate Lunch Goat Cheese Lentil Simmer Boil

Yield makes 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/2 pound brown lentils
1/4 medium yellow onion, stuck with 2 cloves
1 bay leaf
1/2 small red onion, finely chopped
3 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt
1 garlic clove, minced
1/4 teaspoon ground cumin
2 tablespoons chopped fresh mint and/or basil
Pepper
1/2 cup fresh goat cheese, such as Capriole or other good-quality domestic chèvre, blended with 1 tablespoon heavy cream or half-and-half
Sliced ripe tomatoes, as desired
Mint or basil sprigs, for garnish

Steps:

Place the lentils in a 2-quart saucepan with the yellow onion and bay leaf and cover with about 4 cups of cold water. Bring to a boil, then reduce the heat and simmer until lentils are tender but not mushy, 15-20 minutes.
Remove the lentils from the heat and pour into a colander. Run warm water over them to rinse off the sludge. Shake off any excess water, then turn the lentils into a bowl, and immediately add the red onion, vinegar, olive oil, and some salt. Stir gently with a spatula, then add the garlic, cumin, and mint. Season with salt and pepper. Marinate for 10 minutes, then taste again and adjust the acidity (adding more oil or vinegar as desired) and salt and pepper.
Place about 1/2 cup dressed lentils on each plate, then add a spoonful or two of goat cheese and some sliced tomatoes. Drizzle the tomatoes with olive oil, and season with salt and a grind of black pepper. A mint or basil sprig in the center makes a pretty garnish.

CREAMY LENTIL SALAD

Creamy Lentil Salad image

Although 'creamy' tells us it probably isn't healthy, these combined healthy ingredients provide a creamy texture that I just can't resist. After wanting to recreate a lentil salad I had from a local market, I realized I had made a salad more delicious than I had intended and it was nothing like I had been attempting to make. This salad is great as a side dish, a main salad, served on top of brown rice, or on top of a bed of lettuce.

Provided by mcress

Categories Salad Beans Lentil Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups water, or as needed
½ cup dry lentils
1 cucumber, peeled and diced
1 yellow bell pepper, diced
¼ cup chopped cilantro
¼ cup extra-virgin olive oil, or more to taste
¼ cup crumbled feta cheese, or more to taste
1 tablespoon dried dill weed
1 teaspoon ground sea salt
1 teaspoon ground black pepper

Steps:

Bring water and lentils to a boil in a saucepan; cook until lentils are tender, 15 to 25 minutes. Drain and transfer cooked lentils to a large bowl.
Mix cucumber, yellow bell pepper, cilantro, olive oil, feta cheese, dill, sea salt, and black pepper into lentils until fully incorporated. Refrigerate until completely cooled.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 16.7 g, Cholesterol 14 mg, Fat 17.8 g, Fiber 5.7 g, Protein 8.5 g, SaturatedFat 4.4 g, Sodium 625.3 mg, Sugar 2.5 g