Lentil Waldorf Salad Recipes

WALDORF LENTIL SALAD

Waldorf Lentil Salad image

Here's a delicious way to get fiber-rich lentils into your diet. "This salad includes something I discovered years ago: a touch of ground cloves," notes Lily Julow of Lawrenceville, Georgia. "It does amazing things for lentils!"

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/2 cup dried lentils, rinsed
1-1/2 cups water
1/4 cup mayonnaise
4-1/2 teaspoons lemon juice
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon ground allspice
Dash ground cloves
Dash pepper
1 medium apple, chopped
1/4 cup sliced celery
2 Bibb lettuce leaves
1/4 cup coarsely chopped walnuts, toasted

Steps:

In a small saucepan, bring lentils and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until lentils are tender. Meanwhile, in a small bowl, whisk the mayonnaise, lemon juice, sugar, salt, allspice, cloves and pepper until blended. Stir in apple and celery., Drain and rinse lentils in cold water. Gently stir into apple mixture. Cover and refrigerate for at least 1 hour. Serve on lettuce leaves; sprinkle with walnuts.

Nutrition Facts : Calories 409 calories, Fat 19g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 403mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 18g fiber), Protein 17g protein.

LENTIL WALDORF SALAD

Lentil Waldorf Salad image

I am at a loss to say what cookbook inspired this one, perhaps I did invent it after all. It's a good one dish meal, with a different use of lentils.

Provided by Karyl Lee

Categories Lentil

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups green lentils
1 cup fresh celery
2 medium gala apples
1/2 cup currants
1 large orange, orange pulp and juice of
1/2 cup roasted and salted cashew pieces
1/3 cup red onion
1/2 cup vegan mayonnaise (or preferred mayo type product)
1 tablespoon dried basil
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
1 tablespoon coarse plain mustard
sea salt
black pepper

Steps:

Sort, wash, and cook green lentils in water to cover until tender. (allow 35 minutes at a boil).
String and chop the celery into a fine dice. Cut the apples into a similar size, unpeeled if organic. Do the same with the red onion.
Rinse and drain the currants, then soak them with the pulp and juice juice of the orange in a small bowl.
Combine celery, apples, currants and orange mixture, and red onion in two quart bowl. Mix the dressing ingredients, and add them to the bowl after adjusting for taste.
Drain and rinse the lentils, more than once if need be. Drain really well, then add to the bowl, combine all thoroughly. Add cashews, and toss again.

Nutrition Facts : Calories 293.8, Fat 5.9, SaturatedFat 1.1, Cholesterol 1.5, Sodium 121.2, Carbohydrate 48.1, Fiber 17.4, Sugar 14.1, Protein 14.7

WALDORF SALAD WITH LENTILS AND PINE NUTS

Waldorf Salad with Lentils and Pine Nuts image

Provided by Marcia Munson

Categories Salad Fruit Side Vegetarian Quick & Easy Lunch Mayonnaise Apple Pine Nut Celery Lentil Winter Chill Healthy Bon Appétit Minneapolis Minnesota Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 8

Ingredients

3/4 cup lentils
2 medium Granny Smith apples, halved, cored, diced
1 cup diced celery
1/2 cup regular or low-fat mayonnaise
3 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon ground allspice
1/3 cup pine nuts, toasted

Steps:

Cook lentils in medium saucepan of boiling salted water until just tender, about 25 minutes. Drain; rinse. Drain again.
Place lentils in large bowl. Add apples and celery. Whisk mayonnaise, lemon juice, sugar and allspice in small bowl to blend. Mix dressing into lentil salad. Season to taste with salt and pepper. Sprinkle with pine nuts. Cover and refrigerate at least 2 and up to 8 hours.

CURRIED LENTIL SALAD

Curried Lentil Salad image

Tasty, quick, economical, healthy, and vegetarian; who could ask for more? You may wish to refrigerate before serving.

Provided by Cynthia Phillips

Categories Salad Curry Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 6

Ingredients

1 (15.25 ounce) can corn niblets, drained
1 (15 ounce) can green lentils, drained and rinsed
2 large carrots, finely diced
3 tablespoons olive oil
2 teaspoons curry powder
½ teaspoon salt

Steps:

Toss corn, lentils, carrots, olive oil, curry powder, and salt in a bowl.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 25.3 g, Fat 7.6 g, Fiber 7.1 g, Protein 6.5 g, SaturatedFat 1.1 g, Sodium 504.6 mg, Sugar 4.4 g

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