Herbed Lentil Salad Recipes

SHRIMP KEBABS WITH LENTIL-HERB SALAD

Steps:

• Combine 5 cups cold water, the lentils, garlic and 2 teaspoons salt in a medium saucepan. Bring to a boil, and then reduce to a simmer. Simmer until the lentils are tender but still hold their shape, 20 to 25 minutes, then drain. Remove the garlic halves and mash them with the flat side of a knife. Place the mashed garlic in a large bowl. Whisk in 2 tablespoons of the oil, 1/4 teaspoon of the cumin, the lemon juice, a few grinds of pepper and 1/2 teaspoon salt. Add the drained lentils and toss to coat.
• Heat a grill pan set over medium-high heat. Place the shrimp in a medium bowl and the tomatoes and squash in another bowl. To each bowl, add 1 tablespoon of the olive oil, 1/4 teaspoon cumin, 1/4 teaspoon coriander, 1/4 teaspoon paprika, 1/4 teaspoon salt and a pinch of pepper. Toss to coat. Thread 2 pieces of shrimp, 2 tomatoes and 2 pieces of squash onto each skewer. Rest the kebabs at room temperature for 15 minutes.
• Grill the skewers until the shrimp are firm and opaque and the squash are firm-tender, 1 1/2 to 2 minutes per side. Sprinkle lightly with salt.
• Fold the dill, parsley and scallions into the lentil salad, then divide among four plates. Top each salad with 2 skewers. Serve with lemon wedges on the side.

OTTOLENGHI'S LENTIL SALAD WITH HERBS

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.

RED LENTIL SALAD WITH FRESH HERBS

Steps:

• Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
• Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
• Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
• Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.

HERBED BULGUR-LENTIL PILAF

Steps:

• Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
• Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

SPICY LENTIL SALAD WITH AVOCADO

Steps:

• Cook the lentils in about twice the amount of water. Let it simmer for about 15 minutes, until the lentils are cooked well but not mushy.
• Once the lentils have cooled down a little, place it in a wide salad mixing bowl. Add the tomatoes, red bell pepper, cucumber, scallions, parsley, cilantro and mint.
• Prepare the salad dressing with the grated garlic, cumin, paprika, olive oil, lemon juice, red pepper flakes, salt, pepper. The pomegranate molasses may be used if preferred.
• Stir the salad dressing with all the other ingredients and toss well. Adjust the seasoning as per taste. Add the diced avocado in the end and toss.
• Let it rest at room temperature or in the refrigerator for 10 to 15 minutes.
• The spiced herbed lentil salad with avocado may be served over a bed of romaine lettuce.

FRENCH LENTIL AND ARUGULA SALAD WITH HERBED CASHEW CHEESE

Steps:

• In a small bowl or measuring cup, whisk together the olive oil, shallot, salt, lemon juice, vinegar, and mustard until evenly blended.
• In a large bowl, stir together the lentils, arugula, radishes, endive, cucumber, and dill. Drizzle evenly with the dressing, then toss or stir until all the ingredients are evenly coated. Stir in the walnuts and season with black pepper to taste. Dot the top of the salad with small bits of the cashew cheese (about 1?2 teaspoon each).
• Serve the salad right away, or store in an airtight container in the fridge for up to 3 days.
• The Best Way to Cook Lentils
• Good news: lentils are quicker to prepare from scratch than beans and add great texture and nutrition to dishes. To cook them, start with about 1 cup of red, brown, or Le Puy (green) lentils. Pick out any that are discolored or shriveled. Rinse the lentils under running water, then combine them in a saucepan with 2 1?2 cups of water. Bring the water to a rapid simmer, then reduce to a gentle simmer. Add extra water as needed so that the lentils remain barely submerged. Simmer the lentils for 20 to 30 minutes, until they're tender but retain some chew. (Red lentils take less time to cook because they've been split, so they'll likely be tender in 20 to 25 minutes.) Drain them, then season with salt and pepper to taste. 1 cup of dry red, brown, or Le Puy lentils will make between 2 and 2 1?4 cups of cooked lentils.
• Herbed Cashew Cheese
• MAKES ABOUT 1 1?4 CUPS
• Nut cheese can be made with almonds, Brazil nuts, macadamia nuts, or pine nuts, but cashews, with their buttery texture and mild taste, are perfectly suited to the task. This cashew cheese, which is soft and spreadable, is infused with herbs for a more complex flavor profile and nutritional yeast for a kick of umami. Spread it on crackers or toast or crumble it over a salad.
• Put the cashews in a food processor or blender (preferably a high-speed blender). Add the nutritional yeast, salt, herbes de Provence, pepper, lemon juice, and garlic. Pulse a few times to break the cashews down until they have a wet, coarse, mealy texture.
• With the motor running, drizzle in 2 tablespoons of the water. Now it's time for some kitchen intuition: keep adding water, stopping occasionally to scrape down the sides of the work bowl, until the mixture has a good consistency. It should be similar to thick hummus-a little coarse, but smooth and spreadable. You may not need all of the remaining 2 tablespoons of water. (If using a blender, start on a low speed and gradually increase to high speed as you add the water, using a plunger attachment the entire time to keep the mixture blending.)
• Taste and adjust the seasonings as desired. Stored in a covered container in the fridge, the cheese will keep for about 5 days.