Best Lentil And Scallion Salad Recipes

RED LENTIL SALAD WITH FRESH HERBS

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.

ITALIAN LENTIL SALAD

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.

LENTIL AND SCALLION SALAD

Steps:

• Put the pork up to cook with 4 cups water and simmer for 1½ hours. Remove pork and skim off any fat.
• Rinse the lentils and drain, then add them to the broth the pork was cooked in. Cook the lentils for about 25 minutes, or until just tender, then drain them and leave them to cool.
• Slice the white section of the scallions very thin and add them to the lentils.
• When cold, sprinkle in the dressing made by shaking the oil, vinegar, and seasonings in a screw-topped jar until well mixed. Gently stir the dressing through and leave the lentil salad to marinate for a few hours before serving.