LENTIL SALAD
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
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
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
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
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
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
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
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
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
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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EASY LENTIL SALAD RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Lentil RecipesCalories 324 per servingTotal Time 20 mins
- Gently stir lentils, celery, carrots, red bell pepper, yellow bell pepper and scallion together in a large bowl; set aside.
- Whisk lemon juice, vinegar, mustard, honey, salt and pepper in a small bowl. Gradually whisk in oil until well combined. Gently stir the dressing into the lentil mixture. Serve at room temperature or cover and refrigerate until ready to serve (up to 5 days).
SIMPLE LENTIL SALAD | COOK FOR YOUR LIFE
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5/5 (3)Estimated Reading Time 1 minCategory Salads, BasicsCalories 1809 per serving
- In a heavy bottom pot, add the lentils and enough boiling water to cover the lentils by 1-inch. Add garlic and salt, then cover and reduce heat to simmer. The lentils should be tender after about 1 hour.
- While the lentils are cooking, make the vinaigrette. In a serving bowl, add the mustard then beat in the vinegar, salt and pepper. Then gradually, one tablespoon at a time, beat in the oil. Taste as you go. If you want to cut back a little on the oil, a good trick is to substitute one of the tablespoons of oil with water.
- When the lentils are cooked, they should be soft but still hold their shape, drain them and pick out the garlic. Pour into the bowl with the prepared vinaigrette, and season with a little salt and pepper. Serve warm.
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