Best Salad Of Lentils And Coriander Recipes

LENTIL SALAD

Steps:

• Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
• Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
• Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
• Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.

LENTIL & TOMATO SALAD

Steps:

• Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
• Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings - after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.

LENTIL SALAD WITH SESAME SEEDS AND CORIANDER

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.

CARROT-AND-LENTIL SALAD

Steps:

• Bring lentils, onion, garlic, and 4 cups water to a boil in a saucepan. Reduce heat; simmer until tender, about 20 minutes.
• Meanwhile, whisk together ginger, mustard, and vinegar in a small bowl. Season with salt and pepper. Gradually whisk in oil. Toss together carrots, parsley, and half of dressing in a bowl. Season with salt and pepper.
• Drain lentils; discard onion and garlic. Toss lentils with remaining dressing in another bowl. Transfer to a platter, top with carrot mixture, and serve.

CORIANDER ROAST CHICKEN THIGHS WITH PUY LENTIL SALAD

Steps:

• Heat the oven to 220C/200C fan/ gas 7. Boil the lentils for 35-40 mins over a medium heat until tender.
• Meanwhile, put the ginger, fresh coriander, garam masala, the ground coriander, ground cumin and the 2 whole garlic cloves in a large bowl with half the lemon juice and 3 tbsp of the yogurt. Blitz using a hand blender until smooth. Use 4 tbsp of the mixture to coat the chicken thighs in a large bowl. Arrange the chicken on a baking tray in a single layer.
• Add the remaining yogurt to the remaining spice and herb mixture, along with the turmeric, 1 tsp oil, the grated garlic, 1 tbsp water and remaining lemon juice to taste. Set aside.
• Tip the onions, peppers and cauliflower into the bowl used for the chicken, and toss with 1 tbsp oil to coat in some of the spice mix. Spread the veg out on a baking tray, then put in the oven with the chicken for 30-35 mins until the chicken is cooked through.
• Remove the chicken and wrap in foil to keep it warm. Scatter the cumin seeds over the veg and return to the oven for 5 mins until golden.
• To serve, drain the lentils and put in a serving bowl with the roasted veg and the remaining turmeric yogurt. Gently toss together. Serve with the chicken (taking the meat off the bones), and scatter with the extra coriander. If you're following the Healthy Diet Plan, eat half and pack up the rest to eat cold another day. Will keep chilled for up to three days or frozen for up to a month.

LENTIL SALAD

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.