Refreshing Lentil Salad Recipes

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REFRESHING LENTIL SALAD



Refreshing Lentil Salad image

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

4 cups water
salt
1 ¼ cups dry lentils
2 large cloves garlic, minced
2 large roma (plum) tomatoes, seeded and chopped
½ cup chopped red onion
½ cup chopped green bell pepper
1 small green chile pepper, seeded and chopped
1 lemon, juiced
1 teaspoon lemon zest
1 small carrot, shredded
½ cup oil-cured black olives
¼ cup chopped fresh cilantro
salt and ground black pepper to taste
¼ cup extra-virgin olive oil
2 hard-cooked eggs, cut in half lengthwise

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

THE BEST LENTIL SALAD, EVER



The Best Lentil Salad, Ever image

This recipe was created by Sarah Britton and posted on the My New Roots blog. She calls it the best lentil salad ever, and I have to agree. I serve this over a small bed of baby arugula, and top the salad with some crumbled goat cheese for a healthy, tasty meatless meal. Other optional add-ins mentioned by Sarah are walnuts, fresh herbs & sprouts.

Provided by rpgaymer

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

8 ounces dry lentils
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1/2 tablespoon maple syrup
1/2 tablespoon stone ground mustard
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/2 red onion, finely diced
1/2 cup raisins or 1/2 cup dried currant
3 tablespoons capers, drained

Steps:

  • Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 10 minutes, but they should take about 15 minutes in total. You will know they are cooked if they still retain a slight tooth - al dente! (Overcooking the lentils is the death of this dish) Drain & rinse the lentils under cold water and set aside.
  • In a small bowl, make the dressing by whisking together the olive, vinegar, maple syrup, mustard and all the spices (salt through cinnamon).
  • In a large serving bowl, gently combine the lentils and dressing. Add the onions, cranberries and capers and stir to combine well. If using other add-ins such as herbs, greens, or cheese, wait to add until just before serving. Otherwise, this salad can hang out in the fridge for as long as a couple days!

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