Salad Of Lentils And Coriander Recipes
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
CURRIED LENTIL SALAD WITH CAPERS & CURRANTS RECIPE - (4.2/5)
Provided by mahto
Number Of Ingredients 24
Steps:
- 1. Rinse the lentils well and pick through them to remove any dirt or bits of rock. Drain them, then put them in a pot with the garlic clove and the bay leaf and cover with 3-4 inches of water. Cover and bring to a boil then turn the heat down and let it simmer for 20-25 minutes. You should start testing the lentils for doneness at around 15 minutes in, just in case, since you don't want to overcook them - mushy lentils are just not as appealing as toothsome ones. 2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine. If you don't have all the spices, don't despair, it will probably still taste good with just some of them - for my money, the cumin and coriander are the most important ones to include. 3. Dice up the onion (very fine) and chop up your veggies and herbs, trying to get the vegetables cut to roughly the same size. If you're using raisins instead of currants, I'd chop them up a bit and you can do the same with the capers if you have large ones. 4. When the lentils are finished, take the pot off the heat, drain it and fill with cold water to stop the lentils from continuing to cook (and getting mushy). After a few minutes, drain the water out and pour the lentils into a serving bowl and toss with the dressing. Add the onions, herbs, veggies, currants and capers (and any other ingredients you've chosen to add) and serve. this tastes even better the next day so you can definitely make it ahead of time and just keep it covered in the fridge. Read more: http://www.care2.com/greenliving/curried-lentil-salad.html#ixzz2q78w2EPp
TOMATO, CUCUMBER & CORIANDER SALAD
A fresh and colourful salad to brighten up any barbecue or buffet - no matter what the weather
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 15m
Number Of Ingredients 4
Steps:
- Mix together the tomatoes, cucumber, red onion, and chopped coriander, but don't season until just before serving
Nutrition Facts : Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
SALAD OF LENTILS AND CORIANDER
Make and share this Salad of Lentils and Coriander recipe from Food.com.
Provided by Is This Really Nece
Categories Lentil
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toast the pine nuts.
- Slice the spring onion finely.
- Rinse and chop the gherkins finely.
- Rinse lentils and cook in plenty of water until "al dente" (15-20 mins).
- Drain and allow to cool until lukewarm (this can be speeded up by rinsing them in cold water).
- Mix with the other ingredients and season to taste.
Nutrition Facts : Calories 491.8, Fat 26.3, SaturatedFat 3.1, Sodium 8, Carbohydrate 45.6, Fiber 22.7, Sugar 2.1, Protein 20.5
More about "salad of lentils and coriander recipes"
CABBAGE WITH LENTILS, CHILLI AND CORIANDER …
From riverford.co.uk
Servings 4Total Time 55 mins
- To cook the lentils, put them in a pan with the garlic and add enough water to cover. Bring to the boil then reduce the heat and simmer for about 30 minutes until tender, topping up with water if necessary. Drain, season well and mix in the olive oil.
- For the cabbage, heat the olive oil in a large saucepan, then add the onion, garlic and chilli. Cover and sweat for about 5 minutes until softened.
- Add the shredded cabbage and season well. Cook, stirring, over a high heat until wilted. Stir in the lemon juice, lentils and coriander and season if needed.
LENTIL SALAD RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (268)Servings 4
- Strip leaves off stems from 1 large bunch Tuscan kale; discard stems or save for later! Stack leaves, then roll into fat cigars. Slice crosswise into ¼" strips to long, thin ribbons. Unfurl ribbons and run your knife through them just once or twice more to shorten any very long strips. Transfer to a large bowl, season with salt, and massage until kale is silkier, softer, and darker in color, 1–2 minutes.
- Bring a large pot of heavily salted water to a boil over high heat. While you're waiting, prep the spiced oil. Coarsely chop ½ cup raw almonds; set aside. Trim 3 scallions and separate white and green parts (save the green parts for later in the recipe); thinly slice white parts and transfer to a small skillet. Smash and peel 4 garlic cloves. Add those to same skillet, too. Using a vegetable peeler or paring knife, remove three 3" strips of lemon peel (avoiding white pith); reserve rest of the lemon for your salad dressing. Add peels to skillet. Pour ½ cup extra-virgin olive oil into skillet and stir so that all of the elements are coated in oil.
- Add 1½ cups black beluga or French green lentils to now-boiling water, reduce heat to medium, and simmer, uncovered, until lentils are tender but still al dente, 20–25 minutes (they'll turn mushy if overcooked). We love to cook lentils like pasta—that is, in an abundant amount of salted water—so that we can monitor their doneness as they cook and make sure they don't get too soft.
- While lentils cook, heat skillet with scallion mixture over medium. Cook, stirring occasionally, until garlic starts to brown and lemon peel starts to curl, about 3 minutes. Add almonds and cook, stirring frequently, until almonds are browned, about 3 more minutes. Remove from heat and stir in 1 Tbsp. cumin seeds and ½ tsp. crushed red pepper flakes—the residual heat from the oil will bloom those spices and bring out their flavors.
ROASTED VEGETABLE AND LENTIL SALAD WITH …
From georgieeats.co.uk
Reviews 3Servings 2Cuisine MediterraneanCategory Main Course, Salad, Side Dish
- Remove the tray from the oven and add the mushrooms, tomatoes, pepper and broccoli to the sweet potato. Drizzle over the oil, chilli flakes and a generous pinch of salt and pepper before giving everything a mix. Return to the oven for another 30-35 minutes until the vegetables are soft and cooked through.
- Meanwhile place the lentils in a medium sauce pan and cover with cold water. Bring the pan to boil before reducing the heat and simmering gently for 18-20 minutes until tender. Drain and set aside.
EASY CABBAGE SALAD WITH LENTILS RECIPE - …
From savoryspin.com
5/5 (7)Total Time 30 minsCategory Quick And Easy MealsCalories 209 per serving
- Add oil to a pan and add in the red onion and saute 5 minutes over medium heat, stirring often so the onion doesn't burn.
GEORGE CALOMBARIS'S LENTIL AND CORIANDER SALAD …
From gourmettraveller.com.au
Servings 4Estimated Reading Time 50 secsAuthor George CalombarisTotal Time 45 mins
- Coarsely chop one celery stalk and combine in a large saucepan with lentils, carrot, onion, thyme, bay leaf and 2 litres cold water. Bring to the boil over high heat, reduce heat to medium and simmer until lentils are tender (20-25 minutes). Strain (discard vegetables and herbs) and transfer lentils to a bowl. Add half the olive oil, stir to coat, then cool to room temperature.
- Thinly slice remaining celery diagonally, add to lentils with coriander, red wine vinegar and remaining olive oil. Season to taste, scatter with micro-cress and serve.
MANGO LENTIL SALAD WITH CILANTRO-LIME …
From vegkitchen.com
5/5 (1)Category Lentil SaladCuisine Vegan / HealthyTotal Time 35 mins
- Put the lentils in a fine strainer and pick through them, discarding any bits of stone that may be present. Rinse under cold running water. Place in a pot and cover with 3 to 4 inches of water, bring to a boil, then reduce to a simmer.
- Check lentils after 15 to 20 minutes; they should have slight resistance to the tooth—you want them al dente. Remove from heat, drain, and place under cold running water to stop the cooking process. Once cooled slightly, combine the lentils with mango and onion in a large bowl.
- In a small jar or bowl, combine the olive oil, coriander, cumin, lime juice, and cilantro leaves. Pour over the lentils, mango, and onion. Toss to combine. Garnish with some more cilantro leaves.
LENTIL AND CARROT SALAD | GIADZY
From giadzy.com
Servings 6Estimated Reading Time 1 minAuthor Giada De LaurentiisTotal Time 40 mins
- In a medium sauce pan combine the lentils, water, cumin, coriander, and salt. Place over medium heat and bring to a simmer.
- Reduce the heat to maintain the simmer, partially cover and cook for about 25 minutes or until tender and cooked through. Drain any remaining liquid.
- In a large bowl whisk together the lemon juice, olive oil, zataar, cumin, and salt. Add the hot lentils and the carrots to the dressing and toss gently. Allow the mixture to cool to room temperature. Add the spinach, mint, and ricotta salata and toss to combine.
BLACK LENTIL, FETA, TOMATO AND CORIANDER SALAD …
From crushmag-online.com
Servings 4Estimated Reading Time 30 secs
EPICURUS.COM RECIPES | LENTILS WITH CORIANDER
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Servings 4Calories 90 per servingTotal Time 25 mins
RED LENTIL DAL & CARROT SALAD & CORI&ER FLATBREADS …
From myrecipes.com
5/5 (16)Total Time 53 minsServings 4Calories 410 per serving
- Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add the chopped onion; sauté 3 minutes. Add ginger and next 6 ingredients (through serranos); sauté for 30 seconds. Add lentils and remaining 2 cups water to pan. Bring to a boil; reduce heat, and simmer 23 minutes. Stir in spinach; cook 2 minutes or until spinach wilts.
- To prepare salad, combine 2 tablespoons oil, rind, juice, and sugar in a medium bowl, stirring with a whisk. Add carrot, sliced onion, and cilantro; toss to coat.
- To prepare flatbreads, shape each dough portion into a 5-inch circle on a lightly floured surface. Coat dough with cooking spray. Heat a grill pan over high heat. Add 2 dough portions to pan; cook 2 minutes on each side or until lightly charred. Repeat the procedure with remaining dough. Combine coriander and 1/4 teaspoon salt; sprinkle over hot flatbreads. Serve with rice, dal, and salad.
BLACK LENTIL AND COUSCOUS SALAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (10)Calories 175 per servingServings 6
- Rinse lentils with cold water; drain. Place lentils and 4 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain.
- Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in couscous and 1/4 teaspoon salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine lentils, couscous, remaining 1/2 teaspoon salt, tomatoes, and remaining ingredients in a large bowl.
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