lentil salad recipe

Quinoa Lentil Salad Recipe: Made with roasted brussels sprouts, shallots, and sweet red peppers, this lentil salad is filling and fragrant.

Crispy Brussel Sprouts Quinoa Salad Recipe

lentils, (choose a more firm lentil type)

quinoa

water

curry powder

Brussels sprouts

shallots, (about 3-4)

olive oil

DeLallo Sun-Dried Peppers,

scallions, (chopped)

lemon, (juiced)

Salt and pepper

Preheat the oven to 400 degrees F. Place the quinoa and lentils in a medium stockpot with 3 cups of water, 1 teaspoon salt, and 3/4 teaspoon curry powder. Bring to a boil, then cover and reduce the heat to medium-low. Cook for 25-30 minutes until the quinoa is fluffy and the lentils are cooked, but firm. Remove from heat, but keep covered until ready to use.

Meanwhile, cut the Brussels sprouts in half and slice thin. Place them on a rimmed baking sheet with the sliced shallots and drizzle with olive oil. Toss to coat then spread them out thin and salt and pepper. Bake for 20-25 minutes, until crispy.

Fluff the quinoa and lentils and move to a large bowl. Add the crispy Brussels sprouts and shallots, chopped sweet peppers, chopped scallions, and the juice of half a lemon. Toss and salt and pepper to taste. Serve immediately.

Warm lentils and roasted spring vegetables get a tangy boost from herbaceous yogurt sauce, briny feta, and crunchy almonds in this protein-rich roasted beet &amp; carrot lentil salad.

Roasted Beet &amp; Carrot Lentil Salad with Feta, Yogurt &amp; Dill

(200 g) French green lentils, rinsed and picked over

yellow onion, quartered

bay leaf

fine sea salt

black pepper

beets (any color,

carrots, scrubbed, trimmed, halved lengthwise (if small)

(45 ml) olive oil, more as needed

(235 ml) plain full-fat yogurt

garlic,

(15 ml) fresh lemon juice, more as needed

parsley, chopped,

dill, chopped,

feta cheese, crumbled

(70 g) toasted almonds, coarsely chopped if whole

Position a rack in the center of the oven and preheat to 425ºF.

Place the lentils in a medium saucepan, cover with 3 inches of water, and add the onion and bay leaf. Place over high heat, bring to a boil, then reduce the heat to low and simmer until the lentils are tender but still holding a shape, 20 to 30 minutes. Add 1 teaspoon salt toward the end of the cooking time, and more water if needed. Drain the lentils and discard the onion and bay leaf.

Meanwhile, toss the beets and carrots with 2 tablespoons of the olive oil and 1/2 teaspoon each salt and pepper. Roast in the oven until browned and tender, tossing them halfway through cooking, 25 to 30 minutes.

In a small bowl, whisk together the yogurt, garlic, lemon juice, chopped parsley and dill, 1/4 teaspoon salt, and the remaining 1 tablespoon olive oil.

When ready to serve, toss the lentils with a drizzle of olive oil, a good squeeze of lemon, and (if needed) salt and pepper to taste. Place the lentils on a large platter (or divide among 4 plates or shallow bowl) and top with the roasted vegetables, feta, extra herbs, and almonds. Drizzle with the yogurt sauce and pass extra sauce at the table. Serve warm or at room temperature.

Toasted walnuts and fresh goat cheese make this classic French Lentil Salad a special treat!

French Lentil Salad with Walnuts and Goat Cheese Recipe

goat cheese

French green lentils

vegetable broth

thyme

carrot

red onion

extra virgin olive oil

lemon juice

Dijon mustard

garlic, pressed

honey

salt

walnuts

arugula leaves

Set the goat cheese out on the counter...

Set the goat cheese out on the counter to allow it to come to room temperature while you prepare the salad.

Bring the lentils, broth, and thyme to a...

Bring the lentils, broth, and thyme to a boil in a large saucepan over medium-high heat. Turn the heat down to low and simmer, uncovered, for 15 minutes. Add the diced carrot and onion, cover the pot, and allow to cook for another 5-10 minutes, until the lentils are tender.

Meanwhile, make the dressing by whisking together the...

Meanwhile, make the dressing by whisking together the olive oil, lemon juice, mustard, pressed garlic, honey, and salt.

Toast the walnuts by placing them in a...

Toast the walnuts by placing them in a dry pan and setting it over medium heat. Shake the walnuts occasionally and remove from heat when fragrant and slightly browned (do not burn).

Once the lentils are cooked, drain off any...

Once the lentils are cooked, drain off any excess liquid and toss with the prepared dressing. Serve the lentils on a bed of arugula leaves, topped with pats of goat cheese.

This easy lentil salad with a balsamic-lemon dressing is bursting with color, flavor, and textures.

Lentil Salad

olive oil (divided)

red onions (chopped)

carrots

celery (chopped)

salt and pepper (to taste)

lentils (preferably French; see above)

balsamic vinegar

honey, maple syrup,

lemon

avocados

parsley

scallions

saute the vegetables and add the lentils

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion, carrot and celery, season with salt and pepper, and sauté for 4 to 5 minutes until the vegetables are just barely tender. Turn the mixture into a large bowl, and add the lentils.

make the dressing and dress the salad

While the vegetables are cooking, in a small bowl or a container with a lid combine the remaining olive oil, vinegar, honey or other sweetener, lemon juice and zest, and salt and pepper. Stir or shake well. Pour the dressing over the lentil mixture and toss to combine. Cool to room temperature.

add the avocados and remaining vegetables and toss and serve

Peel and dice the avocados. Add the avocado, parsley and scallions to the salad and toss gently to combine. Serve at room temperature.

This Lentil Salad Recipe is loaded with fresh vegetables, herbs, and creamy tahini for a hearty vegan meal bursting with flavor and nutrients. Serve it on its own or as a filling side!

Lentil Salad Recipe

brown lentils

red bell pepper, chopped

orange bell pepper, chopped

green bell pepper, chopped

red onion, chopped

cucumber,

tomatoes,

grated garlic

tahini

Tablespoons white vinegar

cumin

salt (to taste)

Boil

Rinse the lentils. In a pot, add lentils, and cover with water (about 5 cups). Bring to a boil, and reduce the heat to medium. Cook for about 20-25 minutes or until lentils are tender. Drain and let cool slightly.

Combine

In a large bowl, add the cooked lentils, chopped veggies, and parsley. Mix to combine.

Add all ingredients (oil, garlic, tahini, white vinegar, lemon juice, cumin, salt, pepper) to a mason jar or dressing jar. Mix until smooth. Pour over salad, toss to combine.

Serve

Store

Store in an airtight container in the fridge for up to 4 days.

Made this with Shawarma chicken for lunch - yummy. Also had it with Calamari starters on Sunday lunch with friends. Definitely have both of them again. Delicious !

Just needs a little more lemon and salt.  Other than that, the salad is perfect and delicious and attractive to eat.

This is salad is absolutely delicious and gorgeous!  It is easy to make and a crowd pleaser.  It's perfect as a main for a luncheon.  This recipe is one of my go-to for entertaining.

This is absolutely delicious! My whole family liked it, including my mom and grandma who are picky! Only thing is, the second time I used about half the amount of lentils because it makes a TON. So so good, thank you!!!

This lentil salad recipe is a perfect make-ahead lunch or healthy side dish! It&#039;s filled with fresh veggies, feta, olives, and a zingy lemon dressing. It keeps well for up to 4 days in the fridge.

garlic

Italian seasoning (or za'atar)

sea salt

French green lentils (from 1 cup uncooked)

Persian cucumbers (thinly

yellow grape tomatoes (halved)

lacinato kale leaves (stemmed, leaves torn)

red radishes (thinly sliced)

feta cheese

green olives (pitted and halved)

mint leaves

Make the dressing: In a large bowl, whisk together the olive oil, lemon juice, garlic, mustard, Italian seasoning, salt, cumin, and several grinds of pepper.

Assemble the salad: Add the lentils, cucumbers, tomatoes, red onion, kale, radishes, feta, and olives to the bowl with the dressing and toss to coat. Add the parsley and mint and toss again. Season to taste and serve.

Top 6 lentil salad recipe recipes from across the web

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Lentil Salad

Lentil Salad Recipe

Lentil Salad

Top 6 lentil salad recipe recipes from across the web

The most viewed lentil salad recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Brussel Sprouts Quinoa Salad...

Roasted Beet &amp; Carrot Lentil Sa...

French Lentil Salad with Walnuts an...

Lentil Salad

Lentil Salad Recipe

Lentil Salad

The most viewed lentil salad recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Roasted Beet & Carrot Lentil Sa...