Best Warm Split Red Lentil And Tamarind Salad Recipes

WARM LENTIL SALAD

Warm Lentil Salad image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ingredients

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 RED LENTIL SALAD WITH GOAT OR FETA CHEESE

Warm Red Lentil Salad With Goat or Feta Cheese image

I got this recipe out of the Fitness Food Cookbook, a christmas gift from my sister. I'm copying this recipe as is but will probably sub half the ingredients-- I don't care for goat cheese, I'll probably use feta. And I never heard of hazelnut oil; I'd sub with olive or sunflower oil. Lemon pepper would also be a nice sub for black pepper in the seasoning the cheese.

Provided by the80srule

Categories Spinach

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons extra virgin olive oil, divided
2 teaspoons cumin seeds
2 garlic cloves, crushed (1 tsp minced garlic)
2 teaspoons grated gingerroot (I'd use powdered ginger)
1 1/2 cups split red lentils
3 cups vegetable stock
2 tablespoons of fresh mint, chopped
2 tablespoons fresh cilantro, chopped
2 red onions, thinly sliced
4 cups baby spinach leaves
1 teaspoon hazelnut oil
100 g soft fresh goat cheese (I'll use crumbled feta)
4 tablespoons plain yogurt, strained
pepper
1 lemon, cut in quarters
toasted rye bread

Steps:

Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the cumin seeds, garlic, and ginger and cook for about 2 minutes, stirring constantly.
Stir in the lentils and vegetable stock. Let cook, covered (but with venting for the steam), for 20 minutes on medium-high heat.
After 20 minutes, remove from heat and stir in the mint and cilantro.
In a frying pan (or skillet), heat the other tablespoon of olive oil over medium heat, add the onions, and cook for about 10 minutes or until softly translucent and browned.
Toss the spinach in the hazelnut oil in a bowl, then divide between 4 serving plates.
Mash the goat (or feta) cheese with the yogurt in a small bowl and season to taste with pepper.
Divide the lentils between the serving plates and top with the onions and cheese mixture. Garnish with lemon quarters and serve with toasted rye bread, pitas, or melba toast.

Nutrition Facts : Calories 443.9, Fat 14.9, SaturatedFat 5.2, Cholesterol 13.5, Sodium 132.9, Carbohydrate 55.1, Fiber 25, Sugar 4.9, Protein 25.8

WARM LENTIL SALAD WITH GOAT CHEESE

Warm Lentil Salad With Goat Cheese image

Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they'll be ready in 25 minutes, still a long enough simmering time to yield a savory broth. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that's why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing. Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don't plan on serving the salad warm. I spoon the mixture onto a bed of wild arugula, though regular will do if you can't find the sharper tasting, wispy wild variety.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 cups/14 ounces green, brown or black lentils, rinsed and picked over
1 small or 1/2 large onion, halved
3 garlic cloves, minced
1 bay leaf
Salt
1/4 cup red wine vinegar or sherry vinegar
1/3 cup extra-virgin olive oil
1/4 cup broth from the lentils
3 to 4 ounces goat cheese (to taste), crumbled
Black pepper
1/4 cup minced chives or parsley, or both
2 cups wild or baby arugula

Steps:

In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 11 grams, Carbohydrate 50 grams, Fat 16 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 335 milligrams, Sugar 3 grams