Lentil Salad With Roasted Garlic Recipes

ROASTED VEGETABLE LENTIL SALAD

Roasted Vegetable Lentil Salad image

This wonderful lentil salad is full of flavor but so simple to make. Roast the veggies, cook the lentils, mix and enjoy. This salad works well for food prep as the flavors are only better the next day. Enjoy anytime for a hearty, rustic, nourishing meal.

Provided by Deryn Macey

Categories Main Dish

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

1 white onion, sliced (approx. 2 cups chopped, 300 g)
4 carrots, chopped (approx. 3.5 cups chopped, 450 g)
2 zucchini, chopped in large chunks (approx. 4 cups chopped, 500 g)
1 medium sweet potato, cubed (approx. 3 heaping cups, 425 g)
1 tbsp chopped fresh rosemary (or 1 tsp dried)
1 tbsp chopped fresh thyme (or 1 tsp dried)
1 cup uncooked green or brown lentils
2 1/4 cups vegetable broth or water, for cooking lentils
4 tbsp hemp seeds, optional
2 tbsp balsamic vinegar
2 tbsp pure maple syrup or raw honey
salt and pepper

Steps:

Pre-heat oven to 425 degrees F.
Chop all the veggies and spread on baking trays in a single layer. You may need 2 or 3 trays depending on the size. Drizzle them with the 1 tsp of olive oil (if it's easier, add all the chopped veggies to a large bowl and toss with the oil and spices, then add to trays) and sprinkle over the rosemary and thyme. Season with salt and pepper. Use your hands to mix them all up until they're well-coated.
Roast the veggies in the oven for 35-40 minutes until tender and browned.
While the veggies are roasting. Bring the broth or water to a boil on the stovetop then add the lentils, cover and reduce heat to a light simmer. Cook for 15-20 minutes until the lentils are tender but not mushy.
Mix together the balsamic vinegar and maple syrup in a bowl or container.
Once the veggies and lentils are cooked, either add everything to a large bowl and toss to mix, or divide the lentils, roasted vegetables and hemp seeds between 4 bowls or containers and drizzle the balsamic sauce over each serving. I prefer to assemble individually to ensure even distribution.
Season with salt and pepper if desired and serve right away.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 417 calories, Sugar 21 g, Fat 6 g, Carbohydrate 76 g, Fiber 13 g, Protein 19 g

ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)

Roasted Eggplant Lentil Salad (Aubergine Salad) image

Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.

Provided by Nagi

Categories Mains Side Salad

Number Of Ingredients 21

Ingredients

1 cup dried green or brown lentils ((or French/puy) (Note 1 for canned))
1 cup vegetable or chicken broth ((or water + 1 bouillon cube, crumbled))
1 1/2 cups water
1 large garlic clove (, smashed, skin removed (Note 2))
Lemon peel ((about 1.5 x 5 cm / 3/4 x 2"))
1 bay leaf (, dry or fresh)
2 sprigs thyme (, or 1/2 tsp dried thyme)
1 rib celery (, broken into 3 or 4 pieces (or just a handful of celery leaves, can skip))
700g / 1.4 lb eggplant / aubergine ((2 medium))
2 1/2 tbsp olive oil
1/4 tsp EACH salt and pepper
2 tbsp lemon juice ((or cider vinegar, white or red wine vinegar))
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove (, minced using garlic press)
1 tsp thyme leaves (, fresh (or 1/2 ts dried - can omit, or other herbs, Note 3))
1 tsp sugar (, optional)
1/2 tsp EACH salt + black pepper
250g/ 8 oz cherry tomatoes (, halved (large quartered))
2 handfuls rocket / arugula lettuce (, torn into 5cm/2" pieces)
60g/ 2 oz feta (, crumbled (or more!))

Steps:

Dressing - shake in a jar.

Nutrition Facts : Calories 512 kcal, Carbohydrate 50 g, Protein 21 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 645 mg, Fiber 23 g, Sugar 9 g, ServingSize 1 serving

LENTIL SALAD WITH ROASTED VEGETABLES

LENTIL SALAD WITH ROASTED VEGETABLES image

Categories Bean

Yield 10-12 Servings

Number Of Ingredients 27

Ingredients

FOR LENTIL SALAD
1 small whole acorn squash, peeled if desired, halved, seeded and diced into 1/2-inch pieces
2 medium carrots, peeled and diced into 1/2-inch pieces
1 medium celeriac, peeled and diced into 1/2-inch pieces
3 small beets, peeled and diced into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
½ teaspoon salt
2 sprigs thyme
1 sprig rosemary, cut in half
4 slices (4 ounces) bacon, cut into 1-inch pieces (optional)
2 cups brown or green lentils
2 garlic cloves, smashed and peeled
1 bay leaf
1 ½ teaspoons kosher salt, more to taste
½ teaspoon black pepper
FOR THE SHERRY VINAIGRETTE:
¼ cup sherry vinegar, more to taste
2 teaspoons Dijon mustard
½ teaspoon salt
½ cup extra-virgin olive oil, more as needed
FOR SERVING:
2 heads radicchio, sliced
2 scallions, thinly sliced (whites and greens)
Parsley, roughly chopped, for garnish
Flaky sea salt, to taste
Cracked black pepper, to taste
1 tangerine, halved and seeded

Steps:

1. Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over. 2. In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender. 3. In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil. 4. Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed. 5. Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.

LENTIL SALAD WITH ROASTED GARLIC

Lentil Salad with Roasted Garlic image

I prefer using French lentils here, but any kind will do. You can use leftover cooked lentils, but if they are refrigerator-cold, heat them and let them absorb the flavors. I like to eat this salad slightly warm, or at least at room temperature.

Number Of Ingredients 11

Ingredients

Cooked lentils (see page 203)
Salt
6 roasted garlic cloves (page 143)
3 or 4 sprigs fresh parsley, chopped
2 scallions, chopped
3 or 4 small chunks goat cheese
1 roasted garlic clove
1/4 teaspoon salt
2 teaspoons red-wine vinegar
2 tablespoons olive oil
A few black olives

Steps:

Put the cooked lentils into a bowl, and season with salt. Squeeze the roasted garlic into the lentils, mix well, and fold in the parsley, scallions, and goat cheese. For the dressing, mash the garlic, and mix it with the salt, vinegar, and olive oil. Pour the dressing over the warm salad, using as much as you like. Garnish with a few black olives.

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