Lentil Salad With Tomato And Dill Recipes
TOMATO AND LENTIL SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the lentils, garlic and 4 cups water in a large heavy pot. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature.
- In a mixing bowl, whisk together the lemon juice and olive oil until combined. Add the tomatoes, scallions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated.
- Serve cold or at room temperature. This dish can be made 1 day ahead.
LENTIL SALAD WITH TOMATO AND DILL
Categories Salad Tomato Side Vegetarian Quick & Easy Low/No Sugar Basil Lentil Healthy Vegan Dill Simmer Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 10
Steps:
- Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl.
- Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.
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
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
LENTIL & TOMATO SALAD
Lentils are a substantial and healthy base to this fresh salad with onion, mango chutney, coriander, greens and tomatoes
Provided by Jane Hornby
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 11
Steps:
- Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
- Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings - after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.
Nutrition Facts : Calories 190 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium
LENTIL SALAD WITH TOMATOES, DILL AND BASIL
This salad improves with a day in the fridge! Adapted from the August issue of Gourmet magazine. I have added more vegetables.
Provided by Sharon123
Categories Salad Dressings
Time 45m
Yield 4 1/2 cups
Number Of Ingredients 13
Steps:
- Bring the water, table salt and lentils to boil in a medium saucepan over medium high heat.
- Reduce the heat and cook, stirring occasionally, until the lentils are fully cooked, about 20-30 minutes. Drain.
- Meanwhile, combine all the remaining ingredients in a large bowl.
- Stir in the hot lentils and serve. Enjoy!
Nutrition Facts : Calories 289.2, Fat 13.2, SaturatedFat 1.9, Sodium 536.8, Carbohydrate 32.6, Fiber 6.9, Sugar 4.2, Protein 12.3
LENTIL SALAD WITH TOMATOES AND CHèRE
Categories Salad Cheese Tomato Vegetarian Lunch Goat Cheese Legume Lentil Fall Chill Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes. Drain well. Combine vinegar, shallot and mustard in large bowl. Gradually whisk in oil. Season with salt and pepper. Add lentils. Let stand until cool.
- Add cucumber, tomatoes, onion, dill, parsley and garlic to lentils. Season with salt and pepper. Cover; chill 1 hour.
- Crumble goat cheese over salad and mix gently to combine.
LENTIL SALAD WITH TOMATOES
Provided by Pierre Franey
Categories easy, lunch, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine lentils, onion-clove, carrots, thyme, bay leaf, salt, pepper and water in saucepan. Bring to boil and simmer for 20 minutes or until tender. Don't overcook. Drain.
- Remove and discard the onion, thyme and bay leaf. Drain.
- Transfer lentils to salad bowl and add chopped onions, garlic, vinegar, oil, tomatoes, salt and pepper. Toss well and sprinkle with parsley.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 10 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 854 milligrams, Sugar 5 grams, TransFat 0 grams
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