Best Lentil Salad With Tomato And Dill Recipes

Lentil Salad With Tomatoes, Dill and Basil image

Provided by Sharon123

Time 45m

Yield 4 1/2 cups

Number Of Ingredients 13

4 cups water
1/2 teaspoon table salt
1 cup French lentils
1 lb tomatoes, cored and diced
6 green onions, trimmed and chopped
1/4 cup red onion, diced small
1/2 cup red bell pepper, chopped (or yellow)
1/4 cup fresh dill
1/4 cup fresh basil
3 tablespoons red wine vinegar (or use balsamic vinegar)
4 tablespoons olive oil
1/2 teaspoon kosher salt
1 pinch fresh black pepper

Steps:

Bring the water, table salt and lentils to boil in a medium saucepan over medium high heat.
Reduce the heat and cook, stirring occasionally, until the lentils are fully cooked, about 20-30 minutes. Drain.
Meanwhile, combine all the remaining ingredients in a large bowl.
Stir in the hot lentils and serve. Enjoy!

Nutrition Facts : Calories 289.2, Fat 13.2, SaturatedFat 1.9, Sodium 536.8, Carbohydrate 32.6, Fiber 6.9, Sugar 4.2, Protein 12.3

Tomato and Lentil Salad image

Provided by Marcela Valladolid

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 cup small green lentils
2 cloves garlic, peeled
2 teaspoons lemon zest plus 1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
2 cups cherry tomatoes, quartered
3/4 cup sliced scallions (use pale green and white parts only)
1/4 cup fresh basil, chopped
1/4 cup fresh dill, chopped
1 ear fresh corn, kernels cut off the cob
Salt and freshly ground black pepper

Steps:

Combine the lentils, garlic and 4 cups water in a large heavy pot. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature.
In a mixing bowl, whisk together the lemon juice and olive oil until combined. Add the tomatoes, scallions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated.
Serve cold or at room temperature. This dish can be made 1 day ahead.

Lentil Salad image

Provided by Martha Stewart

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

Lentil Salad with Tomatoes and Chère image

Yield Serves 6

Number Of Ingredients 12

1 cup French green lentils (lentilles de Puy)
2 tablespoons red wine vinegar
1 shallot, minced
1 tablespoon Dijon mustard
1/4 cup olive oil
1 1/3 cups diced seed peeled cucumber
2/3 cup diced seeded plum tomatoes
1/3 cup finely chopped red onion
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 large garlic clove, minced
6 ounces soft fresh goat cheese (such as Montrachet), chilled

Steps:

Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes. Drain well. Combine vinegar, shallot and mustard in large bowl. Gradually whisk in oil. Season with salt and pepper. Add lentils. Let stand until cool.
Add cucumber, tomatoes, onion, dill, parsley and garlic to lentils. Season with salt and pepper. Cover; chill 1 hour.
Crumble goat cheese over salad and mix gently to combine.