Simple Lentil Salad Recipes

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LENTIL SALAD



Lentil Salad image

My favorite lentil salad recipe is made with cucumber, sun-dried tomatoes, onion, fresh mint and a zippy lemon dressing. Super simple to make, and so light and refreshing!

Provided by Ali

Time 40m

Number Of Ingredients 11

1 cup uncooked lentils (either green, French green or brown lentils), rinsed and picked over
1 English cucumber, finely diced
1 small red onion, finely diced
3/4 cup chopped fresh mint leaves, loosely packed
1/2 cup diced and drained sun-dried tomatoes
3 tablespoons olive oil
2 tablespoons freshly-squeezed lemon juice
1 teaspoon Dijon mustard
1 clove garlic, pressed or minced
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper

Steps:

  • Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
  • Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
  • Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
  • Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.

CHEAP AND EASY LENTIL SALAD



Cheap and Easy Lentil Salad image

A cheap and easy lentil salad. Makes a great side salad at dinner or a great lunch at work!

Provided by Kelly

Categories     Salad     Beans     Lentil Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

½ pound French green lentils, rinsed and drained
2 cups water
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (14 ounce) can corn, drained
¼ cup chopped fresh parsley, or to taste
⅓ cup olive oil
⅓ cup balsamic vinaigrette
1 tablespoon white sugar
salt and ground black pepper to taste

Steps:

  • Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
  • Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
  • Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
  • Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 37.1 g, Fat 13 g, Fiber 12.9 g, Protein 11.5 g, SaturatedFat 1.7 g, Sodium 382.6 mg, Sugar 4 g

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

SIMPLE LENTIL SALAD



Simple Lentil Salad image

I adapted this recipe from my friend Marian and Woman's Day Encyclopedia of Cookery recipes. This is a great refreshing salad in the Summer.

Provided by Sweetiebarbara

Categories     Lunch/Snacks

Time 1h30m

Yield 1 Lentil Salad, 6 serving(s)

Number Of Ingredients 9

2 cups lentils (dried)
1/4 teaspoon salt
1 onion (whole, studded with the 2 cloves)
2 cloves (stud these into the onion)
1 bay leaf
6 scallions (chopped)
1 cup parsley (chopped)
2 tablespoons lemon juice (juice of 1 lemon)
2 tablespoons olive oil

Steps:

  • Wash lentils.
  • Add water to cover lentils, boil for 2 minutes.
  • Add whole onion (studded with cloves), salt, and bay leaf.
  • Remove from heat, cover, and let stand 1 hour.
  • Bring to boil and cover.
  • Simmer gently (to prevent breaking) for about 15 minutes (until tender, do not overcook).
  • Drain, remove bay leaf and onion, then cool.
  • Add scallions and parsley.
  • Whisk olive oil and lemon juice to make an emulsion.
  • Pour over lentil mixture and toss.
  • Chill and serve.

Nutrition Facts : Calories 133.2, Fat 4.9, SaturatedFat 0.7, Sodium 107.1, Carbohydrate 17.1, Fiber 6.3, Sugar 2.5, Protein 6.7

SIMPLE LENTIL SALAD



Simple Lentil Salad image

A simple cold salad of carrots, celery, green and yellow bell pepper, and green lentils with a simple vinaigrette.

Provided by Ames0325

Categories     < 4 Hours

Time 1h50m

Yield 6 1 cup, 6 serving(s)

Number Of Ingredients 12

1 1/2 cups green lentils
5 cups water
1 teaspoon salt
1/2 teaspoon salt
1/4 black pepper
2 tablespoons lemon juice
1/4 cup olive oil
2 carrots, finely diced
2 celery ribs, finely diced
1/2 green bell pepper, finely diced
1 yellow bell pepper, finely diced
1 tomatoes, diced

Steps:

  • Bring water and 1 tsp to salt to boil in a medium/large sauce pan.
  • Add lentils and cook about 30 mins or until al dente.
  • Meanwhile, dice carrots, yellow and green peppers, celery, and tomato and place in a large mixing bowl.
  • In a small bowl, whisk lemon juice, oil, salt and pepper.
  • Rinse cooked lentils with coll water until they reach room temperature.
  • Add lentils to bowl with vegetables and gently toss.
  • Add dressing and stir until everything is coated.
  • Chill for 1 hr before serving.

Nutrition Facts : Calories 274.6, Fat 9.7, SaturatedFat 1.4, Sodium 617, Carbohydrate 34.8, Fiber 16.1, Sugar 3.1, Protein 13.3

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