OTTOLENGHI'S LENTIL SALAD WITH HERBS
A light and delicious lentil salad with fresh herbs and Feta.
Provided by Lisa
Categories Salad
Time 30m
Number Of Ingredients 9
Steps:
- In a small bowl toss sliced onion with vinegar and sprinkle with a pinch of salt. Set aside while you cook the lentils. (soaking will soften the onions and mellow their flavor)
- Bring 6 cups water to a boil in a medium saucepan. Add the lentils, reduce heat to a simmer and cook, partially covered, for 18-22 minutes or until lentils are cooked but not mushy. Check for doneness starting at 18 minutes. Drain and transfer lentils to a large bowl. While lentils are hot, toss with the olive oil (4 tablespoons), onions with their vinegar, garlic, 1 teaspoon of salt and black pepper, to taste. Stir and season with additional salt, if needed. (Salad can be made ahead to this point. See notes, below)
- Allow lentils to cool to room temperature and toss with herbs and feta. Serve at room temperature.
Nutrition Facts : Calories 340 calories, Sugar 2.5 g, Sodium 594.4 mg, Fat 14 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 40.1 g, Fiber 5.9 g, Protein 16.2 g, Cholesterol 16.8 mg
RED LENTIL SALAD RECIPE
Red Lentil Salad is delicious and easy to prepare! This salad makes a great light lunch! Perfect for dinner with a bowl of soup or a salad! Make this ahead of time, overnight and it tastes even better! Bring along to any potluck!
Provided by Eileen Kelly
Categories Salad
Time 30m
Number Of Ingredients 21
Steps:
- Rinse and drain red lentils with water.
- In a 4 quart saucepan over medium/high heat add 1 quart of water, the rinsed red lentils, lemon peel, garlic, bay leaf, and thyme.
- Bring lentils to an almost boil,(note 1) reduce heat to low, simmer red lentils for about 15 minutes, uncovered.
- Once lentils are cooked, remove and discard lemon peel, bay leaf, and thyme.
- Drain the lentils. Place them in a bowl.
- In a mason jar or bowl with a lid, add lemon juice, lemon zest, minced garlic, Dijon mustard, olive oil, fresh parsley, and fresh thyme. Season with salt and pepper. Check the seasoning on the vinaigrette. Reseason if needed. (Note 3) Set aside to assemble the red lentil salad
- Place the lid on mason jar or place the lid on the bowl. Shake the salad dressing well to mix.
- Combine with the cooked red lentils, diced shallots, carrots, celery, chopped parsley, and thyme.
- Top with the Lemon Vinaigrette. Toss well.
- Taste the salad. Reseason with salt and pepper if needed. Adjust herbs if needed.
- This salad is best refrigerated for a bit before serving. I make this the evening before.
Nutrition Facts : ServingSize 1 serving, Calories 169 kcal, Carbohydrate 8 g, Protein 3 g, Fat 14 g, SaturatedFat 2 g, Sodium 220 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 12 g
RED LENTIL SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring the lentils and bay leaf to a boil in 3 cups water, then reduce the heat and simmer until the water cooks away, 15 to 18 minutes. Skim any by-product away as the lentils cook.
- Meanwhile, cover the potatoes with water in a small pot and bring to boil. Salt the water and boil for 5 minutes. Drain the potatoes and run under cold water to cool. Drain well and transfer to a large bowl.
- Drain the lentils and run under cold water to cool. Drain well and add to the potatoes.
- Meanwhile, heat the vegetable oil in a skillet and saute the onions, garlic, ginger and chile pepper until softened. Stir in the tamarind paste and spices to toast them, then remove from the heat.
- Add the spice mixture to the lentils and potatoes. Gently stir in the cilantro, spinach and lime juice. If the salad seems dry, add a little more oil. Serve.
MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD
A perfect summer salad to share with friends and family over a picnic or for dinner. This whole food lentil salad recipe is super easy to make, plus it's vegan-friendly!
Provided by Pooja Mottl
Categories Salad Beans Lentil Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
- Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
- Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
- Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.
Nutrition Facts : Calories 479.5 calories, Carbohydrate 37.5 g, Fat 32.2 g, Fiber 12.1 g, Protein 12 g, SaturatedFat 4.5 g, Sodium 673 mg, Sugar 8.9 g
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