Lentil Grain And Mushroom Salad Recipes

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LENTIL SALAD WITH MUSHROOMS AND APPLES



Lentil Salad with Mushrooms and Apples image

Provided by Geoffrey Zakarian

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
2 cups red lentils or orange dal
1 cup butternut squash, peeled, seeded and cut into 1/2-inch dice
1/2 cup extra-virgin olive oil
8 fresh sage leaves, chopped
8 ounces oyster mushrooms, broken into pieces
1/2 cup walnuts, chopped
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1/2 cup fresh parsley leaves, chopped
8 radishes, thinly sliced
1 apple (unpeeled), cut into 3/4-inch dice

Steps:

  • Preheat the oven to 425 degrees F. Line a sheet tray with parchment paper.
  • Bring a large saucepan of water to a boil. Season with salt and add the lentils. Cook until just tender, 10 to 12 minutes. Drain and transfer to a large bowl to let cool to room temperature.
  • Meanwhile, spread the squash in a single layer on the prepared sheet tray. Sprinkle with salt, drizzle with 2 tablespoons olive oil, and sprinkle with pepper and the sage. Roast the squash until it begins to brown, 15 to 20 minutes.
  • Toss the mushrooms in a bowl with 2 tablespoons oil and salt and pepper to taste. Add the mushrooms to the squash and roast until the squash is tender, about 10 minutes longer. Toss in the walnuts and continue to cook to toast the walnuts, another 3 to 4 minutes.
  • Whisk together the mustard, vinegar, salt and pepper to taste and the remaining 1/4 cup olive oil in a small bowl. Set aside.
  • Add the squash, mushrooms and walnuts, parsley, radishes, apples and vinaigrette to the bowl of lentils and toss to coat evenly. Serve.

WARM LENTIL SALAD WITH MUSHROOMS



Warm Lentil Salad With Mushrooms image

This is a great side dish or a meal in itself. It is positively delicious. Not really a a salad more like a tangy lentil stew. You can use any mushroom combination you choose, even dried.

Provided by conniecooks

Categories     Lentil

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup green lentil
2 1/2 cups good quality chicken stock
1 large onion, diced
1 large carrot, cut in large pieces
1 stalk celery, cut in thirds
2 cups wild mushrooms (I used shitake, portobello & cremini)
3 -4 garlic cloves, minced
1/2 lb pancetta, coarsley chopped (1 inch pieces)
2 teaspoons finely chopped fresh rosemary
1 teaspoon dried thyme
1 teaspoon Dijon mustard
1/8 cup balsamic vinegar
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper

Steps:

  • Put lentils in pot with chicken stock, onion, carrot, and celery.
  • Simmer 35 minutes or until done.
  • Discard celery, and cut carrot up and add back to lentils.
  • Set aside.
  • Meanwhile saute pancetta till crisp. Drain and set aside.
  • Drain pancetta,and add enough butter to drippings to saute mushrooms.
  • Add garlic to mushrooms.
  • When mixture is nice and golden add herbs, Balsamic Vinegar, mustard, and olive oil.
  • Fold in cooked lentils and reserved pancetta.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 320.9, Fat 9.4, SaturatedFat 1.6, Cholesterol 4.5, Sodium 255.5, Carbohydrate 42.2, Fiber 16.4, Sugar 6.6, Protein 18.1

LENTIL, GRAIN AND MUSHROOM SALAD



Lentil, Grain And Mushroom Salad image

Provided by Molly O'Neill

Categories     project, salads and dressings

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

1 cup wheat berries, soaked in cold water for 24 hours
5 teaspoons salt, plus more to taste
1/2 cup pearl barley
1/4 cup Wehani or other brown rice
1 cup lentils, preferably brown
1 1/2 cups packed fresh basil leaves, plus additional sprigs for garnish
3/4 cup to 1 cup olive oil
1/3 cup sherry vinegar
1 teaspoon freshly ground black pepper
8 ounces cremini or white mushrooms, wiped clean, trimmed and sliced thin

Steps:

  • Drain the wheat berries. Bring a medium saucepan of water to a boil. Stir in the wheat berries and 2 teaspoons of the salt. Lower the heat and simmer, partly covered, 20 minutes. Stir in the barley and rice. Partly cover, and cook until the grains are just tender, about 30 minutes. Drain and cool.
  • Meanwhile, bring another medium saucepan of water to a boil. Stir in the lentils and 1 1/2 teaspoons of the salt. Lower the heat and simmer, partly covered, until the lentils are just tender, about 20 minutes. Drain and cool. In a large bowl, combine the grains and lentils.
  • In a food processor, combine the basil leaves, 3/4 cup of the olive oil, the vinegar, the remaining 1 1/2 teaspoons salt and the pepper. Puree until smooth. Pour the dressing over the grains and lentils, and toss. The salad can be prepared to this point 1 day ahead. Cover and refrigerate, but let the salad return to room temperature before proceeding. Add the mushrooms to the salad and toss well. Adjust the seasoning, and add oil if the salad seems dry. Garnish with basil sprigs.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 18 grams, Carbohydrate 45 grams, Fat 21 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 282 milligrams, Sugar 1 gram

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