Best Lentil Salad With Fresh Favas Recipes

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RED LENTIL SALAD WITH FRESH HERBS



Red Lentil Salad with Fresh Herbs image

Tired of lettuce salads? Enjoy this light, fresh salad, inspired by classic tabbouleh flavors. Cook and drain red lentils, then add fresh herbs, scallions, and Roma tomatoes. Toss with a light dressing of extra-virgin olive oil and lemon juice, garnish with scallion greens, and enjoy for lunch or dinner.

Provided by Bibi

Time 1h30m

Yield 8

Number Of Ingredients 9

1 (14.5 ounce) can vegetable stock
7 ounces red lentils, picked over and rinsed
1 cup minced fresh parsley
½ cup minced fresh mint
2 medium chopped green onions, white and green parts separated
2 medium Roma tomatoes, seeded, diced
¼ cup extra-virgin olive oil
1 medium lemon, zested and juiced
salt to taste (optional)

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.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 19.3 g, Fat 7.8 g, Fiber 5.2 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 113.6 mg, Sugar 2.2 g

LENTIL SALAD WITH FRESH FAVAS



LENTIL SALAD WITH FRESH FAVAS image

Categories     Bean

Yield 4 servings

Number Of Ingredients 17

1 cup lentils, rinsed and picked over
3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced
1/2 onion, intact
1 bay leaf
Salt to taste
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar or cider vinegar
3 tablespoons extra virgin olive oil
1 teaspoon cumin seeds, lightly toasted and ground
1/2 teaspoon mild chili powder or Aleppo pepper
Freshly ground black pepper to taste
1/2 pound fresh fava beans, shelled and skinned
2 medium tomatoes, in season only, diced
1/4 cup diced celery
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint
1 bunch scallions, chopped

Steps:

  • 1. Place the lentils, whole crushed garlic cloves, onion half and bay leaf in a large, heavy saucepan and cover by 1 inch with water. Bring to a boil, add salt to taste, reduce the heat, cover and simmer until lentils are tender but still firm, about 30 minutes. Remove from the heat, remove the lid and allow the lentils to cool for 30 minutes. Remove and discard the onion. Remove the garlic cloves and squeeze the cooked garlic out of the skins and back into the lentils. Drain off any liquid remaining in the pot. 2. Transfer the lentils to a large bowl. Whisk together the lemon juice, vinegar, salt to taste, cumin, chili powder or Aleppo pepper, freshly ground pepper and olive oil. Toss with the lentils. Add the remaining ingredients and toss together. Let marinate in the refrigerator for at least 30 minutes before serving.

LENTIL SALAD WITH FAVA BEANS AND FETA



Lentil Salad with Fava Beans and Feta image

Nutty lentils and fava beans, fresh mint and tangy vegetarian feta all brought together by a delicious vinaigrette with a hint of sweetness. This is a delicious salad you will come back to time and again!

Provided by Julia Frey of The Veg Connection

Categories     Lunch

Time 45m

Number Of Ingredients 15

1 cup green lentils dried
3 cups water
salt
1 cup fava beans shelled/500 g in pods
2 cups baby spinach
½ small red onion sliced
¼ cup vegetarian feta cheese, crumbled
3-4 mint leaves
2 tablespoon honey
2 tablespoon red wine vinegar
4 tablespoon olive oil
4-5 mint leaves, minced
4-5 thyme sprigs leaves only, minced
2 cloves garlic, minced
salt and pepper to taste

Steps:

  • Cook lentils in 3 cups of water and bring to a boil. Lower the heat to a simmer, add salt and cook for 25-30 minutes. Lentils should still be quite firm to the bite for this salad. Meanwhile shell fava beans and steam them for 5-7 minutes. Cool slightly and peel the outer skin off.
  • In a jam jar combine honey, red wine vinegar, olive oil and minced mint, thyme and garlic. Add salt and pepper, put a lid on and shake until the mixture is emulsified, then add sliced red onions and set aside. This step with allow onions to marinate slightly and lose their bitterness.
  • Drain cooked lentils, add fava beans and vinaigrette and toss lightly with honey vinaigrette while lentils are still hot. That would help them absorb more flavour. Cool in the fridge.
  • Before serving combine with spinach, feta and mint leaves. Serve cold.

Nutrition Facts : Calories 202 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 11 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 291 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

LENTIL SALAD



Lentil Salad image

My favorite lentil salad recipe is made with cucumber, sun-dried tomatoes, onion, fresh mint and a zippy lemon dressing. Super simple to make, and so light and refreshing!

Provided by Ali

Time 40m

Number Of Ingredients 11

1 cup uncooked lentils (either green, French green or brown lentils), rinsed and picked over
1 English cucumber, finely diced
1 small red onion, finely diced
3/4 cup chopped fresh mint leaves, loosely packed
1/2 cup diced and drained sun-dried tomatoes
3 tablespoons olive oil
2 tablespoons freshly-squeezed lemon juice
1 teaspoon Dijon mustard
1 clove garlic, pressed or minced
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper

Steps:

  • 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.
  • Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.

REFRESHING LENTIL SALAD



Refreshing Lentil Salad image

I tried to duplicate this light, refreshing salad that my Tunisian in-laws make. I put my own 'twist' on this with the addition of lemon zest. Using colorful vegetables makes for a light salad with a beautiful presentation. Garnish with sliced hard-boiled eggs and serve with crusty baguettes.

Provided by TUNISIANSWIFE

Categories     Salad     Beans     Lentil Salad Recipes

Time 1h55m

Yield 4

Number Of Ingredients 16

4 cups water
salt
1 ¼ cups dry lentils
2 large cloves garlic, minced
2 large roma (plum) tomatoes, seeded and chopped
½ cup chopped red onion
½ cup chopped green bell pepper
1 small green chile pepper, seeded and chopped
1 lemon, juiced
1 teaspoon lemon zest
1 small carrot, shredded
½ cup oil-cured black olives
¼ cup chopped fresh cilantro
salt and ground black pepper to taste
¼ cup extra-virgin olive oil
2 hard-cooked eggs, cut in half lengthwise

Steps:

  • Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
  • Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
  • Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
  • Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.

Nutrition Facts : Calories 430.9 calories, Carbohydrate 44.8 g, Cholesterol 106 mg, Fat 19.4 g, Fiber 20.2 g, Protein 19.9 g, SaturatedFat 2.9 g, Sodium 343.7 mg, Sugar 5.3 g

LENTIL SALAD



Lentil Salad image

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

1 1/4 cups brown lentils, rinsed
4 large eggs
1/4 cup red-wine vinegar
3 tablespoons olive oil
1 large cucumber, peeled, if desired, and diced (2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped red onion
Coarse salt and ground pepper

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

MEDITERRANEAN LENTIL SALAD WITH LEMON-THYME VINAIGRETTE



Mediterranean Lentil Salad With Lemon-Thyme Vinaigrette image

Provided by Molly O'Neill

Categories     dinner, easy, lunch, salads and dressings, side dish

Time 30m

Yield Four servings

Number Of Ingredients 14

1 cup lentils
5 cups water
1 tomato, cored and chopped
1/2 cup oil-cured black olives, pitted and coarsely chopped
1/2 cup crumbled feta cheese
2 stalks celery, trimmed, peeled and thinly sliced
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh parsley, for garnish
1/4 cup fresh lemon juice
2 large cloves garlic, peeled and minced
2 teaspoons minced fresh thyme leaves
2 tablespoons plus 2 teaspoons olive oil
1/2 teaspoon salt
Freshly ground pepper to taste

Steps:

  • To make the salad, combine the lentils and water in a large saucepan and bring to a boil. Reduce heat and simmer until tender but not mushy, about 20 minutes. Drain, place in a large bowl and let cool. Toss the tomato, olives, feta and celery with the lentils.
  • To make the vinaigrette, whisk together the lemon juice, garlic and thyme in a medium bowl. Slowly whisk in the olive oil. Whisk in the salt and pepper. Toss the vinaigrette with the salad and season to taste. Divide among 4 plates, garnish with chopped parsley and serve.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 15 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 1067 milligrams, Sugar 3 grams

LENTIL SALAD WITH FRESH FAVAS



LENTIL SALAD WITH FRESH FAVAS image

Categories     Salad     Bean     Side     Vegetarian     Wheat/Gluten-Free     Vegan

Yield 4 people

Number Of Ingredients 17

1 cup lentils, rinsed and picked over
3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced
1/2 onion, intact
1 bay leaf
Salt to taste
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar or cider vinegar
3 tablespoons extra virgin olive oil
1 teaspoon cumin seeds, lightly toasted and ground
1/2 teaspoon mild chili powder or Aleppo pepper
Freshly ground black pepper to taste
1/2 pound fresh fava beans, shelled and skinned
2 medium tomatoes, in season only, diced
1/4 cup diced celery (or bok choy)
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint
1 bunch scallions, chopped

Steps:

  • 1. Place the lentils, whole crushed garlic cloves, onion half and bay leaf in a large, heavy saucepan and cover by 1 inch with water. Bring to a boil, add salt to taste, reduce the heat, cover and simmer until lentils are tender but still firm, about 30 minutes. Remove from the heat, remove the lid and allow the lentils to cool for 30 minutes. Remove and discard the onion. Remove the garlic cloves and squeeze the cooked garlic out of the skins and back into the lentils. Drain off any liquid remaining in the pot. 2. Transfer the lentils to a large bowl. Whisk together the lemon juice, vinegar, salt to taste, cumin, chili powder or Aleppo pepper, freshly ground pepper and olive oil. Toss with the lentils. Add the remaining ingredients and toss together. Let marinate in the refrigerator for at least 30 minutes before serving.

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