Best Warm Lentil Ham Salad With Dijon Cream Recipes

Warm Lentil Salad with Sausage image

Yield Makes 4 main-course servings

Number Of Ingredients 15

2 cups French green lentils (13 oz), picked over and rinsed
6 cups water
1 California bay leaf or 2 Turkish
1 teaspoon salt
1 medium onion, finely chopped (1 cup)
2 carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 tablespoon finely chopped garlic
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup red-wine vinegar
1 tablespoon Dijon mustard
3/4 lb smoked kielbasa or other smoked sausage (not low-fat), cut crosswise into 1/4-inch-thick slices
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

Bring lentils, water, and bay leaf to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and simmer, covered, until almost tender, about 15 minutes. Stir in 1/2 teaspoon salt, then simmer lentils, covered, until tender but not falling apart, 3 to 5 minutes.
While lentils simmer, cook onion, carrots, celery, garlic, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until vegetables are just softened, 7 to 9 minutes.
Make vinaigrette by whisking together vinegar, mustard, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Add remaining 1/2 cup oil in a slow stream, whisking until blended well.
Drain lentils in a colander, discarding bay leaf, and return to saucepan along with vegetable mixture and vinaigrette. Cook over low heat, stirring, until heated through. Keep warm, covered.
Brown kielbasa in cleaned and dried 12-inch heavy skillet (in 2 batches if necessary), turning over once, about 2 minutes per batch. Stir kielbasa and parsley into lentils.

Warm Lentil Salad image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 6

1 cup red lentils, picked over and washed
2 1/2 cups chicken broth
1/4 cup each finely diced radish, red, yellow and green bell pepper
1/3 cup mustard vinaigrette
Salt and freshly ground black pepper
1/4 cup chopped flat leaf parsley

Steps:

Bring the broth to a boil. Add the lentils and bring them back to a boil. again. Lower the heat and simmer, uncovered just until the color of lentils changes, about 6 or 7 minutes only.
If there is excess water, then drain it. Transfer the lentils to a bowl and add the diced radish, and differently colored bell peppers. When at room temperature, but still somewhat warm, dress with vinaigrette and season to taste with salt and pepper.
Right before serving, toss with the parsley and serve as a bed for the chili scallops.

Warm Lentil- Ham Salad With Dijon Cream image

Provided by GaylaJ

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup dried lentils
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
2 tablespoons nonfat milk
1 tablespoon white wine vinegar
1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
1/4 teaspoon black pepper
1 1/3 cups chopped cooked ham
3/4 cup chopped celery
3/4 cup chopped red onion

Steps:

Place lentils in a large saucepan and add water to 2 inches above the lentils.
Bring to a boil, cover, reduce heat, and simmer 20 minutes, or until tender; drain well.
Combine sour cream and next 5 ingredients (through pepper) in a large bowl.
Add lentils, ham, celery, and onion, and toss well.

Nutrition Facts : Calories 356.5, Fat 12.4, SaturatedFat 5.3, Cholesterol 54.2, Sodium 146.3, Carbohydrate 34.8, Fiber 15.7, Sugar 3.2, Protein 26.3