Best Lentil Cakes With Feta Yogurt Sauce And Cucumber Cress Salad Recipes

Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad image

Provided by Martha Stewart

Time 30m

Yield Makes 8 cakes

Number Of Ingredients 15

1 cup red lentils
3 scallions, pale-green and white parts chopped; greens thinly sliced on bias
1 tablespoon harissa
1/4 teaspoon turmeric
1/4 teaspoon baking powder
Coarse salt
1 large egg plus 1 large egg white
2 1/2 ounces goat's-milk or sheep's-milk feta cheese, crumbled (1/2 cup)
1/2 cup nonfat plain Greek yogurt
1 tablespoon fresh lemon juice
1/8 teaspoon finely grated garlic (from 1 small clove)
1/2 English cucumber, cut into half-moons (1 cup)
1/2 ounce upland cress or watercress (1 cup)
1/4 ounce fresh mint leaves (1/2 cup)
2 teaspoons safflower oil

Steps:

Cover lentils with 2 inches cold water. Soak 4 hours at room temperature or up to 1 day in refrigerator. Drain well. Pulse pale-green and white parts of scallions in a food processor until minced. Add harissa, turmeric, baking powder, 1/4 teaspoon salt, and egg and egg white; pulse to combine. Add lentils; puree until almost smooth. Transfer mixture to a bowl, and stir in a little more than half the feta.
Whisk remaining feta, the yogurt, lemon juice, and garlic in a small bowl. Combine cucumber, cress, and mint in another bowl.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Place a scant tablespoon of scallion greens in pan, and spoon about an eighth of the batter on top, spreading to make a 3-inch cake. Repeat, making 4 cakes at a time. Cook until golden brown, flipping once, about 6 minutes. Add remaining teaspoon oil, and repeat.
Divide sauce among 4 plates; top with salad. Place cakes next to greens, and serve.

Nutrition Facts : Calories 305 g, Cholesterol 59 g, Fiber 8 g, Protein 22 g, SaturatedFat 3 g, Sodium 379 g

Warm Lentil Salad with Poached Eggs image

Provided by Martha Stewart

Time 1h15m

Yield Serves 6 to 8

Number Of Ingredients 14

3 tablespoons fresh lemon juice
1 tablespoon country Dijon mustard
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
1 1/3 cups French green lentils
3 tablespoons unsalted butter
3 medium carrots, peeled and cut into a 1/4-inch dice (1 cup)
2 celery stalks, cut into a 1/4-inch dice (1 cup)
1 medium onion, cut into a 1/4-inch dice (2 cups)
1 bunch Swiss chard, stems trimmed and cut into a 1/4-inch dice (1 1/4 cups), leaves thinly sliced crosswise
4 ounces fresh goat cheese, crumbled
1/3 cup roasted almonds, coarsely chopped
1 cup packed flat-leaf parsley leaves
Easy Poached Eggs, for serving

Steps:

In a bowl, whisk together lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly add oil, whisking constantly, until emulsified; set aside.
In a saucepan, cover lentils with at least 2 inches cold water; season with 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender but not mushy, 18 to 22 minutes. Drain and transfer to a large serving bowl.
Meanwhile, melt butter in a large skillet over medium heat. Add carrots, celery, onion, and chard stems. Season with 1 1/2 teaspoons salt and cook, stirring occasionally, until vegetables are tender but do not develop color, 6 to 8 minutes. Stir in chard leaves and continue cooking until leaves collapse and become tender, 3 to 4 minutes. Transfer to bowl with lentils. Immediately drizzle with dressing and toss to evenly coat. Let cool slightly, 10 minutes. Fold in goat cheese, almonds, and parsley. Serve warm, with eggs on top.