Lentil Zucchini And Tomato Salad Recipes

LENTIL, ZUCCHINI AND TOMATO SALAD

Lentil, Zucchini and Tomato Salad image

This refreshing mixture is perfect for summer, and perhaps even as a satisfying winter dish served sautéed instead of chilled. Enjoy this simple, earthy template as-is, or have a little fun by customizing it with your own additions. Keep me posted if you come up with any particularly tasty combinations!

Provided by Verduras

Categories Lentil

Time 3m

Yield 1 delightfully healthy salad, 1-2 serving(s)

Number Of Ingredients 7

Ingredients

1 cup lentils, cooked
1 red ripe tomato (small)
3/4 cup zucchini, cubed
1 tablespoon extra virgin olive oil
1/2 lemon, juice of
black pepper
red wine vinegar

Steps:

Combine ingredients and mix well, tossing lightly until evenly-coated.
Add pepper and red wine vinegar to taste (a good dash of both will do).
Refrigerate until chilled to your satisfaction.
Enjoy!

Nutrition Facts : Calories 392.2, Fat 14.8, SaturatedFat 2.1, Sodium 18.1, Carbohydrate 49.2, Fiber 18.1, Sugar 9.7, Protein 20.1

TOMATO AND LENTIL SALAD

Tomato and Lentil Salad image

Provided by Marcela Valladolid

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup small green lentils
2 cloves garlic, peeled
2 teaspoons lemon zest plus 1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
2 cups cherry tomatoes, quartered
3/4 cup sliced scallions (use pale green and white parts only)
1/4 cup fresh basil, chopped
1/4 cup fresh dill, chopped
1 ear fresh corn, kernels cut off the cob
Salt and freshly ground black pepper

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.

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