Best Lentil Salad With Mustard Vinaigrette Recipes

Warm Lentils with Mustard Vinaigrette image

Provided by Anne Burrell

Time 55m

Yield 3 to 4 servings

Number Of Ingredients 18

1 1/2 cups black lentils
2 bay leaves
2 cloves garlic, smashed
1 stalk celery
1 small bundle fresh thyme
1/2 carrot, peeled
1/2 fennel bulb
1/2 red onion, peeled, root end left on
Kosher salt
Olive oil, for sauteing
1/2 carrot, finely diced
1/2 fennel bulb, finely diced, plus fennel fronds, for garnish
1/2 onion, finely diced
1 clove garlic, smashed
1/2 cup red wine vinegar
3 tablespoons whole-grain mustard
Kosher salt
1 tablespoon chopped fresh parsley

Steps:

For the lentils: In a large saucepan, combine the lentils, bay leaves, garlic, celery, thyme, carrot, fennel, red onion and a good amount of salt. Add water to the pan until it covers the ingredients by about 2 inches. Bring the water to a boil over medium heat, and then reduce the heat to a simmer. Cook until the lentils are soft, 20 to 30 minutes. Ladle off 1 cup of the lentil-cooking water and reserve. Remove all the vegetables and aromatics from the lentils and discard. Drain the lentils.
For the warm salad: Heat a large saute pan with enough olive oil to coat the pan. Add the diced carrots, fennel and onions and sweat the vegetables about 5 minutes. Add in the garlic and saute 1 minute more. Add in the lentils, red wine vinegar and mustard. Pour in a couple tablespoons of the reserved cooking liquid and cook down for a couple minutes. Season with salt and garnish with chopped parsley and fennel fronds.

Lentil Salad With Mustard Vinaigrette image

Provided by Papagayita

Categories Lentil

Time 30m

Yield 8 , 6-8 serving(s)

Number Of Ingredients 17

2 cups french green lentils, rinsed
4 cups water (or stock)
1 veggie bouillon cube
1 bay leaf
2 carrots, cut into 1/4-inch dice
1 celery, cut into 1/4-inch dice
1 beet, cooked & finely diced (optional)
1/2 onion, finely diced
2 green onions, chopped
2 garlic cloves, minced
1/2 cup raisins (optional)
2 -4 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon mustard seeds (optional)
1 sprig fresh thyme
1/2 teaspoon garlic powder

Steps:

Place lentils, water, veggie bouillon, onion, garlic cloves, thyme, and bay leaf in a pot and bring to a boil. Lower heat and simmer for 20 minutes or until lentils are almost tender. Drain excess water (some is ok) & discard thyme sprig.
Make vinaigrette by combining oil, vinegar, mustard, salt pepper, mustard seeds, and garlic powder. Taste and adjust seasonings-add red pepper flakes or parsley to taste.
Mix diced carrots, beet, celery, raisins and vinaigrette into lentils. Add salt & pepper to taste.
Garnish with green onions, optional fresh parsley, basil, mint, thyme or cilantro.

Nutrition Facts : Calories 288.5, Fat 5.5, SaturatedFat 0.8, Cholesterol 0.1, Sodium 188.6, Carbohydrate 42.8, Fiber 20.7, Sugar 3, Protein 17.4

Lentil Salad with Mustard Vinaigrette image

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup green lentils or lentils from Puy
1 teaspoon salt, plus more to taste
1 stalk celery with leaves, cut into 1/2-inch dice
1 onion, quartered, plus 1/2 onion, diced
1 clove garlic
1 bay leaf
2 teaspoons fresh thyme, or 1 teaspoon dried thyme
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
2 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
1 bunch of fresh parsley, finely chopped

Steps:

Rinse the lentils, and discard any pebbles you may find.
Put the lentils in a saucepan with water to cover. Set the sauce-pan over medium heat, and bring to a boil. Add the teaspoon of salt, the celery, quartered onion, garlic, bay leaf, and 1 teaspoon of the fresh thyme. Simmer the lentils, uncovered, for about 20 minutes, or until al dente. (Cooking time for lentils can vary greatly.) When cool enough to handle, fish out the celery, onion, and bay leaf, and discard.
Whisk together, in a salad bowl, the mustard, vinegar, oil, salt, and freshly ground pepper to taste. Drain the lentils while warm, and put them in the bowl with the vinaigrette. Toss with the diced onion, parsley, and remaining teaspoon of thyme.

Lentil Salad image

Provided by Mark Bittman

Time 10m

Number Of Ingredients 9

Steps:

Cook some French green lentils.
While they're still warm, combine with tomatoes, olives, capers and feta.
Toss with a vinaigrette made with olive oil, red-wine vinegar, Dijon mustard, minced shallots and chopped tarragon.