Gardenvegetablelentilsalad Recipes

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GARDEN LENTIL SALAD



Garden Lentil Salad image

Provided by Marianne Mays

Categories     Salad     Quick & Easy     St. Patrick's Day     Lentil     Spring     Bon Appétit     Ireland

Yield Serves 6

Number Of Ingredients 12

1 1/4 cups lentils (about 8 ounces)
20 small cherry tomatoes, halved
1 cup chopped red onion
1/2 cup chopped trimmed radishes
1/2 cup chopped fresh parsley
1/3 cup chopped pitted brine-cured black olive (such as Kalamata)
3 tablespoons drained capers
8 tablespoons (about) olive oil
1 yellow bell pepper, chopped
3 tablespoons fresh lemon juice
8 ounces feta cheese, crumbled
Chopped hard-boiled eggs

Steps:

  • Cook lentils in pot of boiling salted water until just tender, about 20 minutes. Drain well. Place in large bowl. Mix in tomatoes, onion, radishes, parsley, olives and capers.
  • Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add pepper. Sauté until just tender, about 5 minutes. Using slotted spoon, transfer to bowl with lentil mixture. Pour oil from skillet into measuring cup. Add enough additional oil to measure 1/2 cup. Whisk in lemon juice. Season with salt and pepper. Add dressing to salad; toss to coat. Mix in feta. Transfer salad to serving bowl or platter. Garnish with chopped hard-boiled eggs.

GARDEN VEGETABLE LENTIL SALAD



Garden Vegetable Lentil Salad image

Healthy Vegetarian Salad. Perfect for using up your garden veggies. From Plan B Organic Farm. Recipe must be chilled for atleast over night.

Provided by FrVanilla

Categories     Vegetable

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups cooked lentils
2 tablespoons olive oil
1/2 small red onion, finely chopped
1 large yellow pepper, finely chopped
1 jalapeno, seeded and finely chopped
2 carrots, finely chopped
3 garlic cloves, minced
1 cup fresh peas
2 tablespoons lemon juice
2 teaspoons ground cumin
1/4 teaspoon salt
1/8-1/4 teaspoon cayenne pepper
1/2 cup of fresh mint or 1/2 cup fresh coriander, chopped

Steps:

  • Place lentils in a large salad bowl.
  • Heat 1 tablespoon oil in a large frying pan set over medium heat. Add onion, carrots and garlic. Sauté, stirring occasionally, until onion is softened, about 5 minutes. Stir in jalapeño, pepper and peas. Sauté for another 2 minutes. Remove from heat and add to lentils.
  • In a bowl, whisk 1 tablespoon oil with lemon juice, cumin, salt and cayenne, if using. Stir into salad. Taste and add more salt, if needed.
  • If making ahead, cover and refrigerate up to 2 days, then add fresh herbs, if using, just before serving.

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