Lentilsaladprovencal Recipes

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FRENCH LENTIL SALAD



French Lentil Salad image

Lentils are simmered with aromatics until tender and flavorful, then tossed with toasted almonds, shredded red cabbage, fresh herbs, and a lively lemon dressing in this make-ahead salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 red onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 cup French green lentils, rinsed
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red-pepper flakes
1/2 cup toasted almonds, roughly chopped (optional)
1 cup shredded red cabbage
1 cup torn fresh herbs, such as flat-leaf parsley, tarragon, basil, and/or mint

Steps:

  • In a medium saucepan, heat 1 tablespoon oil over medium. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
  • In a medium bowl, whisk together remaining oil, lemon juice, and red-pepper flakes. Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine. Lentil salad can be stored in an airtight container in the refrigerator up to 3 days.

LENTIL SALAD PROVENCAL



Lentil Salad Provencal image

While you can certainly make this anytime, for me this is a salad for outdoors -- a picnic, a terrace. Wonderful served over mixed baby greens and eaten with good bread and a glass of wine. Prep time does not include time for cooling the cooked lentils.

Provided by Chef Kate

Categories     Lentil

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 1/2 cups green lentils
3 cups chicken stock (I use homemade, unsalted)
3 cups water
1 garlic clove, peeled and pierced with a fork (you can use more)
1 carrot, peeled and finely diced
1 stalk celery, finely diced
1 teaspoon herbes de provence
1 bay leaf, preferably fresh
1 pint cherry tomatoes
3 scallions, finely chopped, including green tops
1 tablespoon fresh parsley, chopped
1 tablespoon capers, drained and chopped
1/2 cup fresh goat cheese, crumbled (or, my preference, mild feta)
mixed baby greens (or the salad greens of your choice)
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
fresh ground pepper

Steps:

  • Rinse and pick over lentils.
  • Put lentils in a four quart saucepan with stock, water, garlic, herbs, carrots, celery and bay leaf.
  • Bring to a simmer and cook, gently, uncovered, for 20 to 30 minutes or until lentils are soft but not mushy.
  • Drain and allow to cool to room temperature.
  • Remove garlic and bay leaf.
  • Mix in scallions, parsley and capers.
  • Whisk together the vinaigrette ingredients, add to the lentils and mix gently.
  • At this point, you can allow the salad to sit a bit at room temperature to allow the flavors to marry, or refrigerate, but it is best served at room (or picnic) temperature.
  • To serve, place greens on individual plates and mound lentil salad on top.
  • Sprinkle halved cherry tomatoes and crumbled cheese over the lentils.
  • Bon Appetit!

Nutrition Facts : Calories 587, Fat 30.2, SaturatedFat 4.5, Cholesterol 5.4, Sodium 659, Carbohydrate 56.3, Fiber 23.9, Sugar 7.6, Protein 24.4

BASIL BARLEY PROVENCAL



Basil Barley Provencal image

Barley, a grain of the grass family, was the first cereal cultivated as a food for man. Tossed with vegetables in the Provencal style, its allure stretches across the ages. This is a great way to add more grains and vegetables to your diet!

Provided by Sharon123

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup extra virgin olive oil
1 large onion, cut into 1-inch pieces
2 zucchini, cut in 1-inch pieces (about 1 pound)
4 garlic cloves, chopped
1/2 cup chicken broth
6 plum tomatoes, seeded (cut in 1-inch pieces)
salt, to taste
black pepper, to taste
1 cup cooked pearl barley (use quick barley-cooks in 10 minutes)
1 cup pine nuts, toasted
1 cup fresh basil, slivered (loosely packed)
1/4 cup fresh Italian parsley, chopped (loosely packed)

Steps:

  • Heat the oil in a large skillet, and add the onion, zucchini, and garlic. Cook over medium heat, stirring frequently, until the zucchini is just tender and the onions are wilted, 8 minutes.
  • Add the broth and cook 2 minutes more. Next, add the tomatoes and salt and pepper. Cook 1 minute, stirring frequently.
  • Add the barley, pinenuts, basil, and parsley to the skillet. Stir well, and cook about 2 minutes, until just heated through. Adjust the seasonings if necessary, and serve immedieately. Enjoy!
  • Note:.
  • To toast the pine nuts, spread the nuts iin a single layer on a baking sheet and toast in a 350*F. oven until fragrant and golden brown, 3 to 5 minutes. Shake the pan once or twice so thata they brown evenly. Check the nuts after 3 minutes. As soon as they begin to color they will toast very quickly. Be sure not to let them burn.

Nutrition Facts : Calories 304.3, Fat 24.9, SaturatedFat 2.5, Sodium 77.4, Carbohydrate 18.7, Fiber 4, Sugar 4.8, Protein 6

CHICKEN A LA PROVENCAL



Chicken a La Provencal image

Simple, weeknight version of the classic recipes already found on Zaar. Not a soup... Came from the back of a Wylers bouillon cube package, but I made several modifications.

Provided by Amy Martin KV

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts, each cut into 6-8 pieces
2 tablespoons flour
2 tablespoons olive oil
1 cup onion, sliced
1 cup white wine
4 chicken bouillon cubes
3/4 teaspoon fresh thyme
3 cups potatoes, red sliced 1/4 inch thick
1 cup grape tomatoes, halved

Steps:

  • Dredge chicken in flour and season with salt and pepper. Slow-cook onions on low in oil until soft and sweet. In large skillet, saute chicken in hot oil until lightly browned. Add wine, mustard, crushed bouillon cubes and thyme. Bring to a boil, add potatoes, then reduce heat and simmer about 30 minutes until potatoes are soft. Add tomatoes, then serve.

Nutrition Facts : Calories 374.6, Fat 9.1, SaturatedFat 1.5, Cholesterol 69, Sodium 834.6, Carbohydrate 30.7, Fiber 3.6, Sugar 3.9, Protein 31.3

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