Lemon Lentil Salad Recipes
LENTIL SALAD
My favorite lentil salad recipe is made with cucumber, sun-dried tomatoes, onion, fresh mint and a zippy lemon dressing. Super simple to make, and so light and refreshing!
Provided by Ali
Time 40m
Number Of Ingredients 11
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.
LEMONY LENTIL SALAD
This substantial lentil salad can stand on its own or take a supporting role. It's perfect for a picnic or potluck brunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a medium saucepan of boiling salted water, cook lentils until crisp-tender, about 15 minutes. Drain, rinse under cold water to stop further cooking, and drain again.
- Meanwhile, in a medium bowl whisk together lemon zest, lemon juice, oil, mustard, and tarragon. Add drained lentils, bell peppers, and scallions; season well with salt and pepper. Serve at room temperature or chilled.
Nutrition Facts : Calories 357 g, Fat 11 g, Fiber 18 g, Protein 20 g
REFRESHING LENTIL SALAD
I tried to duplicate this light, refreshing salad that my Tunisian in-laws make. I put my own 'twist' on this with the addition of lemon zest. Using colorful vegetables makes for a light salad with a beautiful presentation. Garnish with sliced hard-boiled eggs and serve with crusty baguettes.
Provided by TUNISIANSWIFE
Categories Salad Beans Lentil Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 16
Steps:
- Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
- Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
- Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
- Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.
Nutrition Facts : Calories 430.9 calories, Carbohydrate 44.8 g, Cholesterol 106 mg, Fat 19.4 g, Fiber 20.2 g, Protein 19.9 g, SaturatedFat 2.9 g, Sodium 343.7 mg, Sugar 5.3 g
MEDITERRANEAN LENTIL SALAD
This is a delicious lentil salad, that keeps very well in the refrigerator.
Provided by Candice
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
- Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 16.2 g, Fat 7.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 452.8 mg, Sugar 3 g
LEMON LENTIL SALAD
I love lentils but never had a recipe that really enhanced their flavor...until I found this one! The touch of lemon juice gives this dish a light, refreshing appeal.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine 4 tablespoons oil, lemon juice, vinegar, sugar, mustard, thyme, salt, pepper and garlic; set aside. , In a medium saucepan, bring the water, lentils, bay leaf and remaining oil to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat. Let stand for 30 minutes; drain if necessary. Discard bay leaf. Add the tomato, parsley, onions and dressing; mix gently. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 226 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 129mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 11g fiber), Protein 10g protein.
More about "lemon lentil salad recipes"
LEMONY LENTIL AND CHICKPEA SALAD WITH RADISH AND …
From cookieandkate.com
4.7/5 Estimated Reading Time 3 mins
- To cook the lentils: Pick over the lentils to remove any bits of debris. Rinse the lentils under running water in a mesh colander. In a medium pot, combine the lentils, halved garlic cloves, olive oil and 4 cups water. Bring the water to a boil, then reduce heat to a gentle simmer and cook until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes. Drain the lentils and discard the garlic cloves.
- To make the dressing: Whisk together the ingredients in a small bowl. If you’re using pre-steamed lentils instead of cooking your own, add an extra clove of minced garlic and an extra tablespoon of olive oil.
- In a large serving bowl, combine the lentils, chickpeas, chopped radishes and herbs. Drizzle in the dressing and toss to combine. Serve with avocado, crumbled cheese or fresh greens if you’d like.
MUSHROOM, LEMON AND LENTIL SALAD - DELICIOUS EVERYDAY
From deliciouseveryday.com
4.7/5
- Begin by cooking the lentils. Place the lentils and vegetable stock in a saucepan and bring to a boil before reducing to a simmer. Simmer for 25 minutes or until the lentils are tender. Drain and set aside to cool.
- Place a large ]frying pan over a high heat. When the pan has come to heat (don't add oil) add 1/3 of the mushrooms. Leave for 2 minutes before then give the pan a shake to flip them over. The mushrooms should be lightly golden. Cook for a further minute before removing from the pan and repeating with the remaining mushrooms.
- Reduce the heat to medium low and add 2 tsp of olive oil or vegan butter and add the shallot or onion. Cook until slightly golden on the edges and return the mushrooms to the pan and add the garlic and chilli flakes and cook for 2 minutes, or until the garlic is fragrant, but not browned as it will taste bitter. Set aside to cool.
- Toss the lentils, mushroom and garlic together along with the lemon juice and the extra virgin olive oil. Season to taste and add the parsley and rocket just as you're serving.
CURRIED LENTIL SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
Estimated Reading Time 5 mins
- In the bottom of a large bowl, combine the lemon juice, garlic, ginger, cumin, cardamom, salt, and several grinds of pepper. Add the lentils and stir.
- Make the Cilantro Lime Dressing, adding the serrano chiles to the food processor while preparing the original recipe. Mix ⅓ of the dressing into the lentils.
- Place the paneer on the first baking sheet and the cauliflower on the second. Toss both with drizzles of olive oil, pinches of salt, and several grinds of pepper. Roast the paneer for 15 minutes and the cauliflower for 20 to 25 minutes. When the cauliflower comes out of the oven, toss with the turmeric.
SECRETLY AMAZING LENTIL SALAD WITH LEMON VINAIGRETTE - …
From yupitsvegan.com
5/5 Estimated Reading Time 5 mins
- Rinse the lentils, picking out any stones or shriveled pieces. Add the lentils to a saucepan along with the vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, for about 25 minutes or until tender but still holding their shape. Add more liquid if needed. After cooking, drain any excess liquid. If you have time to spare, transfer them to the fridge to cool completely.
- Add all of the ingredients to a jar, close the lid, and shake well to combine. Alternately, whisk together well in a bowl until emulsified. Add more salt to taste (I use 1/2 tsp total).
- Add all of the ingredients except for the dressing to a bowl. Gently fold together to combine. Drizzle with about 1/2 the dressing, gently stir to combine, and taste for seasoning and dressing. Add more dressing to taste as desired. Best served cold if you have time to wait, but also delicious slightly warm or at room temperature.
LENTIL SALAD RECIPE WITH FETA, LEMON AND PARSLEY - …
From rachelcooks.com
- In a medium saucepan, add lentils, 1/2 teaspoon salt, and 3 cups water. Bring to a boil and then reduce to a rapid simmer. Cook for 25 minutes or until tender. Don't overcook. Drain and set aside to cool.
- While the lentils cool, in a large bowl, whisk together lemon juice, olive oil, dijon mustard, and honey. On top of dressing, add cucumber, feta, parsley and cooled lentils. Stir ingredients to combine and coat with dressing.
- Taste and season with salt and pepper as desired. Enjoy immediately or keep covered in fridge for up to 4 days.
THE BEST LENTIL SALAD - LEMON BLOSSOMS
From lemonblossoms.com
- Sift through the dried lentils and pick out any small stones or stray bits. Rinse the lentils in a fine mesh sieve under cold running water.
- Add the lentils, water and bay leaf in a pot. Bring to a boil over high heat. Reduce the heat and simmer, covered for about 20 to 30 minutes or until tender.
- Place the cooked lentils, cucumbers, scallions, tomatoes, parsley, basil and mint in a salad bowl and toss to combine.
BEST LEMON BALSAMIC LENTIL SALAD - JAR OF LEMONS
From jaroflemons.com
Estimated Reading Time 3 mins
- While the lentils are cooking, make the salad dressing by mixing the lemon juice, olive oil, balsamic vinegar, and agave together.
MEDITERRANEAN LENTIL SALAD WITH GRAPES AND LEMON ...
From thesuburbansoapbox.com
Estimated Reading Time 3 mins
- Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. (If you're using packaged, cooked lentils you'll only need to rinse and drain them.) Place lentils and remaining salad ingredients in a large salad bowl.
- Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
LENTIL SALAD - SKINNYTASTE
From skinnytaste.com
4.8/5 (19)Category Lunch, SaladCuisine AmericanTotal Time 45 mins
- Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.
LENTIL SALAD RECIPE - SPANISH SABORES
From spanishsabores.com
- Bring the lentils to a boil and then lower to a simmer and cover. Cook according to package instructions (usually for 15-25 minutes) until al dente (cooked through but still firm to the bite). Start tasting around the 15-minute mark so that you don't overcook.
- While the lentils are cooking, prepare the vegetables by dicing everything into small and even pieces. Put everything into a large serving bowl.
- To prepare the dressing, combine the cumin, paprika, lemon juice, sherry vinegar, lemon zest, and minced garlic in a bowl. Slowly whisk in the olive oil. Taste and adjust for salt and pepper.
LENTIL SALAD WITH CURRY LEMON DRESSING - PROFUSION CURRY
From profusioncurry.com
LEMON LENTIL PARSLEY SALAD - VEGAN MEZZE SIDE SALAD
From toriavey.com
- Boil lentils in 6 cups of water, then simmer for about 15 minutes until tender but not overly soft. Drain lentils, then rinse with cold water. Drain well in the colander.
- Place lentils in a mixing bowl. In a small bowl, whisk together olive oil, fresh lemon juice, sea salt and cayenne. Pour the dressing over the lentils and add fresh chopped parsley to the bowl. Stir all ingredients together with a fork until the lentils are evenly coated with dressing and the parsley is dispersed throughout.
- Refrigerate in a covered container for about 30 minutes, or until chilled. Serve. Will last 4-6 days in the refrigerator in a sealed airtight container.
LENTIL SALAD {EASY & HEALTHY} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
- In a large saucepan, combine the lentils, water or broth, and bay leaf. Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm. Do not overcook or the lentils will be mushy.
- While the lentils are cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, honey or maple syrup, garlic, salt, and pepper. Set aside.
- When the lentils are done cooking, use a colander to drain the lentils. Discard the bay leaf. Rinse quickly with cold water. Transfer to a large bowl.
- Add the cucumber, red pepper, red onion, parsley, mint, and feta cheese, if using, to the bowl. Stir. Drizzle with dressing and toss until well combined. Serve immediately or let sit for 30 minutes so the flavors can meld.
MOROCCAN LENTIL SALAD RECIPE | EATINGWELL
From eatingwell.com
- To prepare dressing: Cook paprika and cumin in a small skillet over medium heat, stirring occasionally, until very fragrant, about 2 minutes. Transfer to a large bowl and add lemon juice, 1 teaspoon salt and pepper. Whisk in 1/3 cup oil, then stir in preserved lemon peel (or lemon zest).
- To prepare salad: Place lentils in a medium saucepan with enough water to cover by 2 inches. Bring to a boil, reduce heat and simmer gently for 15 minutes. Stir in salt and continue cooking until just tender, but not at all mushy, 5 to 10 minutes more. Drain well.
- Meanwhile, heat oil in a large skillet over medium heat. Add carrots and onion; cook, stirring occasionally, until tender, 10 to 15 minutes. Remove from heat.
- Add the lentils, vegetables and dates to the dressing; stir until well combined. Stir in mint just before serving.
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