Best Lentil Salad With Sesame Seeds And Coriander Recipes

MARINATED LENTILS WITH CRUNCHY VEGETABLES

Marinated Lentils with Crunchy Vegetables image

Crunchy spring vegetables add freshness to a salad of lentils dressed in a tangy coriander vinaigrette.

Provided by Claire Saffitz

Categories Bon Appétit Lentil Coriander Salad Radish Green Onion/Scallion Parsley Celery Vegetarian Vegan Wheat/Gluten-Free Spring

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 large onion, quartered through root end
2 bay leaves
1 1/2 cups black beluga or French green lentils, rinsed, picked through
Kosher salt
1/4 cup olive oil
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
3 tablespoons sherry vinegar or red wine vinegar
Freshly ground black pepper
6 radishes, trimmed, very thinly sliced
4 scallions, thinly sliced
1 cup parsley and/or mint leaves
1 cup thinly sliced celery hearts and leaves

Steps:

Cook onion, bay leaves, and lentils in a large saucepan of simmering salted water until lentils are tender but still firm, 15-20 minutes. Drain; discard onion and bay leaves and transfer lentils to a medium bowl.
Heat oil in a small skillet over medium. Cook coriander seeds and cumin seeds, swirling skillet, until fragrant, about 1 minute. Add spice mixture and vinegar to lentils, season with salt and pepper, and toss to coat.
Just before serving, top lentils with radishes, scallions, herbs, and celery; season with salt and pepper.
Do Ahead
Lentils (without herbs and vegetables) can be marinated 3 days ahead. Cover and chill.

LENTIL SALAD WITH SESAME SEEDS AND CORIANDER

Lentil Salad With Sesame Seeds and Coriander image

Make and share this Lentil Salad With Sesame Seeds and Coriander recipe from Food.com.

Provided by Latchy

Categories Lentil

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

100 g red lentils
100 g brown lentils
2 tablespoons toasted sesame seeds
1 large yellow capsicum, finely chopped (350g)
1 small red onion, chopped finely
1/2 cup loosely packed fresh coriander leaves
50 g baby spinach leaves, shredded finely
60 ml olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin

Steps:

Cook lentils separately, uncovered in small saucepans of boiling water until just tender; drain.
Combine lentils in large bowl with seeds, capsicum, onion, coriander and spinach; toss gently with combined remaining ingredients.
Can serve with basmati rice as a meal.

Nutrition Facts : Calories 356.2, Fat 17.5, SaturatedFat 2.4, Sodium 17.5, Carbohydrate 37.8, Fiber 12.4, Sugar 1.5, Protein 15

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