Best Mediterranean Lentil Salad With Lemon Thyme Vinaigrette Recipes

MEDITERRANEAN POWER LENTIL SALAD

Mediterranean Power Lentil Salad image

This healthy, satisfying Mediterranean lentil salad recipe with spinach, crunchy veggies, and a zippy lime dressing, is the ultimate power bowl! It's easy to make and even better the next day. Add pomegranate seeds (arils) when in season, or leave them out. Keep it vegan or add a sprinkle of creamy feta.

Provided by Suzy Karadsheh

Categories Salad

Number Of Ingredients 15

Ingredients

1 cup dry green lentils or black lentils
Seeds of 1 pomegranate
Water
Kosher salt
1 small red onion (chopped)
3/4 English cucumber (small diced or chopped (about 2 1/2 cups))
2 to 3 cups baby spinach (or other leafy green of choice)
1 cup chopped fresh parsley
Crumbled feta cheese for garnish
1/4 cup fresh lime juice
1/3 cup extra virgin olive oil
2 tsp honey
1 tsp ground cumin
1/2 tsp ground allspice
Salt and pepper

Steps:

Cook the lentils. In a saucepan, combine lentils with 3 cups of water and pinch of kosher salt. Bring to a boil. Cover, and lower heat to medium-low. Let simmer until the lentils are fully tender (anywhere from 25 to 45 minutes depending on the kind of lentils used). Be sure to check and add water if lentils seem too dry during the cooking process (they should absorb a lot of the water. Drain and set aside to cool.
In a large mixing bowl, combine cooked lentils with chopped onions, cucumbers, baby spinach, parsley, and pomegranate seeds (arils.) Give everything a gentle toss.
Make the dressing. In a small bowl or measuring cup, whisk together the lime dressing ingredients. Pour the dressing over the lentil salad and toss to combine. Add a sprinkle of feta cheese to finish.
Allow a few minutes for the flavors to meld before serving.

Nutrition Facts : Calories 127.6 kcal, Sodium 15.3 mg, SaturatedFat 1.7 g, Carbohydrate 5 g, Fiber 0.8 g, Protein 0.9 g, ServingSize 1 serving

MEDITERRANEAN LENTIL SALAD

Mediterranean Lentil Salad image

This is a delicious lentil salad, that keeps very well in the refrigerator.

Provided by Candice

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup dry brown lentils
1 cup diced carrots
1 cup red onion, diced
2 cloves garlic, minced
1 bay leaf
½ teaspoon dried thyme
2 tablespoons lemon juice
½ cup diced celery
¼ cup chopped parsley
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil

Steps:

In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 16.2 g, Fat 7.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 452.8 mg, Sugar 3 g

ITALIAN SALAD WITH LEMON VINAIGRETTE

Italian Salad with Lemon Vinaigrette image

For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you like. -Deborah Loop, Clinton Township, Michigan

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings (1/2 cup vinaigrette).

Number Of Ingredients 12

Ingredients

1 package (5 ounces) spring mix salad greens
1 small red onion, thinly sliced
1 cup sliced fresh mushrooms
1 cup assorted olives, pitted and coarsely chopped
8 pepperoncini
Optional toppings: Chopped tomatoes, shredded carrots and grated Parmesan cheese
VINAIGRETTE:
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.

Nutrition Facts : Calories 109 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

MEDITERRANEAN LENTIL SALAD

Mediterranean Lentil Salad image

Here's a summery lentil salad topped with tomatoes, roasted peppers and feta, garnished with hard-cooked eggs, anchovy fillets and good canned tuna. Studded with olives and sprinkled with oregano, it's a sort-of niçoise salad by way of Greece, an easy main course suitable for a picnic or a no-fuss make-ahead supper.

Provided by David Tanis

Categories dinner, weekday, salads and dressings, vegetables, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

1 1/2 cups small brown or green lentils, such as Castelluccio or Le Puy
1 bay leaf
A few thyme sprigs, tied in a bundle
Salt and pepper
1 1/2 pounds tiny new potatoes
12 ounces cherry tomatoes, halved (about 3 cups)
1/2 small red onion, thinly sliced and soaked in ice water
2 red bell peppers, roasted, skin removed and cut into long, wide strips
8 anchovy fillets (optional)
8 ounces good-quality canned tuna, drained, in large chunks (optional)
4 hard-cooked eggs (9 minutes), halved or quartered
2 tablespoons roughly chopped mint
3 tablespoons roughly chopped parsley
Small handful of basil leaves, for garnish
1 cup good-quality black olives, such as niçoise, Kalamata or Moroccan
4 ounces feta, cut in 1/2-inch slices
3 tablespoons red-wine vinegar, plus more to taste
2 garlic cloves, grated or smashed to a paste (about 1/2 teaspoon)
Salt and pepper
1/2 cup extra-virgin olive oil, plus more to taste
1 teaspoon crumbled oregano, plus a little more for sprinkling

Steps:

Cook the lentils: Rinse and put in a medium saucepan. Cover with 4 cups water and add bay leaf, thyme sprig and a large pinch of salt. Bring to a boil over high heat, then reduce heat and simmer gently with lid ajar for 20 to 25 minutes, until lentils are tender. Set pot aside and let cool to room temperature.
Put the potatoes in another saucepan, cover with water and add a heaping teaspoon of salt. Bring to a boil, then reduce heat to brisk simmer. Cook about 15 minutes, until cooked through when probed with a paring knife. Drain and set aside. (If desired, use a paring knife to remove skins from potatoes while still warm.) Cut in halves or quarters.
While lentils cook, make the vinaigrette: In a small bowl, stir together vinegar and garlic. Season with a good pinch of salt and pepper. Whisk in the oil. Taste and adjust. Stir in oregano.
Put the cherry tomatoes in a bowl. Drain onion slices, and add to the tomatoes along with roasted pepper strips. Season with salt, then add half the vinaigrette (well whisked). Toss to coat.
To assemble salad, drain lentils and transfer to a large low, wide bowl or platter and let cool for 10 minutes. Add remaining vinaigrette, sprinkle with a little salt and toss gently. Taste and adjust seasoning.
Top lentils with tomato-onion-pepper mixture. Arrange anchovy fillets, tuna (if using) and eggs on top. Sprinkle with mint and parsley. Arrange halved or quartered potatoes around the perimeter. Garnish with basil leaves, olives and feta. Sprinkle a pinch of oregano over the salad.