Best 4 Cold Lentil Salad Recipes
**A Culinary Journey into Cold Lentil Salad: A Refreshing Symphony of Flavors**
Immerse yourself in a culinary adventure with our tantalizing cold lentil salad, a refreshing symphony of flavors that will invigorate your taste buds and nourish your body. This delectable dish is a delightful blend of textures and tastes, featuring tender lentils, crisp vegetables, tangy dressing, and a hint of herbs. It's a versatile dish that can be enjoyed as a light lunch, a vibrant side, or a protein-packed snack. Discover the joy of healthy eating with our collection of cold lentil salad recipes, each offering a unique twist on this classic dish. From the simplicity of a classic vinaigrette dressing to the vibrant flavors of a Mediterranean-inspired marinade, our recipes cater to diverse palates and dietary needs. Bon appétit!
COLD LENTIL SALAD
This lentil salad is very simple and yet very tasty. It is perfect for picnics and summer gatherings. If you grow fresh herbs and tomatoes, it will come out even better. It is appropriate for vegan, gluten-free, and generally healthy eating.
Provided by Lindsay L.
Categories Salad Beans Lentil Salad Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Peel outer skins from garlic bulbs and cut about 1/4 inch from the top of each bulb to expose cloves; place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon olive oil, and wrap garlic bulbs in the foil. Place wrapped bulbs into a baking dish.
- Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
- Place lentils into a 5-quart pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain lentils in a fine-mesh strainer and rinse with cold water to cool; drain again.
- Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat. Keep refrigerated until serving time.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 25.7 g, Fat 5.5 g, Fiber 8.6 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 28.2 mg, Sugar 3 g
COLD LENTIL SALAD
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Combine the lentils and garlic in simmering salted water for 10 minutes, or until the lentils are crisp-tender. Drain and run the lentils under cold water. Discard the garlic.
- In a bowl, toss together the lentils, celery, onion, and parsley. In a small bowl, whisk together the lemon juice, olive oil, and water. Drizzle over the lentils and stir gently to incorporate. Season with salt and pepper.
COLD-BEEF-AND-LENTIL SALAD
Provided by William Matthews
Categories dinner, lunch, salads and dressings, appetizer, main course
Time 30m
Yield Eight servings
Number Of Ingredients 11
Steps:
- Place the lentils and the water in a saucepan. Bring to a boil, then lower the heat and simmer, partly covered, until the lentils are barely tender, about 20 to 25 minutes. Drain.
- In a small bowl, combine the vinegar and white pepper. Add the olive oil in a steady stream, whisking constantly until the mixture is emulsified.
- In a large serving bowl, toss together the steak, lentils, watercress, garlic, scallions, capers and sweet pickles with the dressing.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 33 grams, Carbohydrate 35 grams, Fat 41 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 138 milligrams, Sugar 4 grams
COLD LENTIL SALAD
Make and share this Cold Lentil Salad recipe from Food.com.
Provided by dicentra
Categories Lentil
Time 40m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Cook lentils in water for 30 to 45 minutes (no salt) Drain.
- Blend in other things except for tomatoes, parsley and green onions. Chill.
- Add the remaining ingredients.
Nutrition Facts : Calories 251.6, Fat 1.3, SaturatedFat 0.1, Sodium 127.7, Carbohydrate 43.1, Fiber 17, Sugar 4.4, Protein 19.1
Tips:
- Using dried lentils instead of canned lentils is more economical and allows for better control over the texture of the salad.
- To save time, use pre-cooked lentils. Pre-cooked lentils are widely available in grocery stores.
- Rinse the lentils thoroughly before cooking to remove any impurities.
- Cook the lentils according to the package instructions or until they are tender but still hold their shape.
- Let the lentils cool completely before assembling the salad.
- Use fresh, high-quality vegetables for the best flavor. Organic vegetables are a great option if available.
- Customize the salad to your liking. Add or remove vegetables, herbs, and spices as desired.
- Serve the salad immediately or chill it for later. The salad can be stored in the refrigerator for up to 3 days.
Conclusion:
This refreshing and flavorful cold lentil salad is a perfect side dish or light lunch. It is packed with protein, fiber, and nutrients, making it a healthy and satisfying meal. The salad is also versatile and can be easily customized to your liking. So next time you are looking for a quick and easy salad, give this cold lentil salad a try!
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