Best 8 Martha Stewart Cold Lentil Salad Recipes

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In the realm of culinary delights, there lies a refreshing and vibrant dish that tantalizes the taste buds with its burst of flavors and textures: Martha Stewart's Cold Lentil Salad. This tantalizing salad is a symphony of wholesome ingredients, carefully orchestrated to create a harmonious balance of flavors and textures. Discover this delightful recipe, along with variations that cater to diverse dietary preferences and culinary adventures. From a classic vegetarian version to a protein-packed addition of chicken or tuna, this versatile salad adapts to suit every palate. Explore the vibrant Mediterranean Lentil Salad, bursting with the flavors of sun-ripened tomatoes, crisp cucumbers, and tangy feta cheese. Indulge in the zesty Lemon-Herb Lentil Salad, where bright citrus notes dance on your tongue. For a touch of spice, embark on a culinary journey with the Spicy Thai Lentil Salad, where aromatic chili peppers ignite your senses. Each recipe promises a unique symphony of flavors, textures, and colors that will elevate your culinary repertoire.

Let's cook with our recipes!

FRENCH LENTIL SALAD



French Lentil Salad image

Lentils are simmered with aromatics until tender and flavorful, then tossed with toasted almonds, shredded red cabbage, fresh herbs, and a lively lemon dressing in this make-ahead salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 red onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 cup French green lentils, rinsed
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red-pepper flakes
1/2 cup toasted almonds, roughly chopped (optional)
1 cup shredded red cabbage
1 cup torn fresh herbs, such as flat-leaf parsley, tarragon, basil, and/or mint

Steps:

  • In a medium saucepan, heat 1 tablespoon oil over medium. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
  • In a medium bowl, whisk together remaining oil, lemon juice, and red-pepper flakes. Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine. Lentil salad can be stored in an airtight container in the refrigerator up to 3 days.

LENTIL-FETA SALAD



Lentil-Feta Salad image

This salad is hearty enough to be served as a main course. Beluga lentils work well in a cold salad because they're firm and tend to hold their shape. For a wonderful textural contrast, serve the salad with bread.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 14

1 cup beluga lentils, or French green lentils, rinsed and picked over
2 garlic cloves, halved lengthwise
1 bay leaf
2 celery stalks (about 1 cup), finely chopped
1 small red onion, cut into small dice
1 small red pepper, roasted, peeled, and cut into small dice
1 cup fresh flat-leaf parsley, finely chopped
1 tablespoon finely chopped fresh rosemary
1/3 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
4 ounces feta cheese (about 1 cup), coarsely crumbled
Salt and freshly ground black pepper, to taste
3 heads baby lettuce, for garnish
1 small cucumber, peeled, seeded, and cut into 1/8-inch slices

Steps:

  • Bring a medium saucepan of water to a boil. Add lentils, garlic, and bay leaf. Simmer for 20 minutes, or until lentils are tender. Drain, and rinse lentils under cold water. Discard garlic and bay leaf. In a large bowl combine lentils, celery, onion, pepper, parsley, and rosemary.
  • In a small bowl, whisk together lemon juice and olive oil. Drizzle over lentil mixture, add feta, and stir gently to incorporate. Season with salt and pepper. Serve on a bed of baby lettuce, and garnish with cucumber slices.

CARROT-AND-LENTIL SALAD



Carrot-and-Lentil Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 55m

Number Of Ingredients 10

1 cup black or Le Puy lentils, picked over and rinsed
1/2 yellow onion
2 cloves garlic
2 teaspoons grated peeled fresh ginger (from a 3/4-inch piece)
1 teaspoon Dijon mustard
3 tablespoons white-wine vinegar
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 carrots, peeled and shaved into thin strips with a peeler
1 cup packed fresh flat-leaf parsley leaves

Steps:

  • Bring lentils, onion, garlic, and 4 cups water to a boil in a saucepan. Reduce heat; simmer until tender, about 20 minutes.
  • Meanwhile, whisk together ginger, mustard, and vinegar in a small bowl. Season with salt and pepper. Gradually whisk in oil. Toss together carrots, parsley, and half of dressing in a bowl. Season with salt and pepper.
  • Drain lentils; discard onion and garlic. Toss lentils with remaining dressing in another bowl. Transfer to a platter, top with carrot mixture, and serve.

COLD LENTIL SALAD



Cold Lentil Salad image

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

2 bulbs garlic
1 teaspoon olive oil, divided
1 pound dry brown lentils
4 cups water, or as needed to cover
1 pint grape tomatoes, halved
1 bunch fresh parsley, finely chopped
1 bunch green onions, thinly sliced
¼ cup balsamic vinegar
¼ cup olive oil
salt and ground black pepper to taste

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

LENTIL SALAD



Lentil Salad image

Spoon this cool lentil salad, sent to us from Harriet Goldman of Great Neck, New York, over endive or another crisp lettuce such as romaine.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 8

1 1/4 cups brown lentils, rinsed
4 large eggs
1/4 cup red-wine vinegar
3 tablespoons olive oil
1 large cucumber, peeled, if desired, and diced (2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped red onion
Coarse salt and ground pepper

Steps:

  • In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.
  • Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.
  • In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.

Nutrition Facts : Calories 386 g, Fat 15 g, Protein 24 g

ARUGULA AND LENTIL SALAD WITH GOAT CHEESE



Arugula and Lentil Salad with Goat Cheese image

With green lentils anchoring a medley of tangy goat cheese and peppery arugula, this nicely textured salad is both light and filling.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 9

1/2 cup dried French green lentils, rinsed, drained, and picked over
1 small red onion, halved
3 tablespoons red-wine vinegar
3/4 teaspoon Dijon mustard
1/4 cup plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 ounces baby arugula (6 cups loosely packed)
12 ounces cherry tomatoes, halved if large
3 ounces goat cheese, crumbled

Steps:

  • Place lentils and 1 onion half in a medium saucepan; cover with cold water by 2 inches. Bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard onion half. Transfer lentils to a medium bowl.
  • Chop remaining onion. Combine vinegar and mustard. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Add chopped onion. Season with salt and pepper. Toss lentils with half the vinaigrette; let cool.
  • Arrange half the arugula on a platter. Spoon half the lentils on top. Top with half the tomatoes and half the goat cheese. Repeat with remaining ingredients to form another layer; drizzle with remaining vinaigrette.

LEMONY LENTIL SALAD



Lemony Lentil Salad image

This substantial lentil salad can stand on its own or take a supporting role. It's perfect for a picnic or potluck brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 9

Coarse salt and ground pepper
1 1/2 cups lentils
3/4 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons Dijon mustard
1 teaspoon dried tarragon
2 orange, red, or yellow (or a mix) bell peppers, cut into 1/2-inch dices
4 scallions, thinly sliced

Steps:

  • In a medium saucepan of boiling salted water, cook lentils until crisp-tender, about 15 minutes. Drain, rinse under cold water to stop further cooking, and drain again.
  • Meanwhile, in a medium bowl whisk together lemon zest, lemon juice, oil, mustard, and tarragon. Add drained lentils, bell peppers, and scallions; season well with salt and pepper. Serve at room temperature or chilled.

Nutrition Facts : Calories 357 g, Fat 11 g, Fiber 18 g, Protein 20 g

COLD LENTIL SALAD



Cold Lentil Salad image

Make and share this Cold Lentil Salad recipe from Food.com.

Provided by GAM-20

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup lentils
1 garlic clove
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/2 cup flat leaf parsley, finely chopped
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon warm water
kosher salt & freshly ground black pepper

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.

Nutrition Facts : Calories 70.8, Fat 3.6, SaturatedFat 0.5, Sodium 15.5, Carbohydrate 7.8, Fiber 2.6, Sugar 1.4, Protein 2.7

Tips:

  • Use fresh, high-quality lentils. This will make a big difference in the flavor of your salad.
  • Rinse the lentils thoroughly before cooking. This will remove any dirt or debris.
  • Cook the lentils according to the package directions. Be sure not to overcook them, or they will become mushy.
  • Let the lentils cool completely before assembling the salad. This will help to prevent the salad from becoming watery.
  • Use a variety of vegetables in your salad. This will add flavor, texture, and nutrients.
  • Don't be afraid to experiment with different dressings. There are many different ways to dress a lentil salad, so find one that you like.
  • Serve the salad immediately, or chill it for later. Lentil salad is a great make-ahead dish, so you can enjoy it all week long.

Conclusion:

Martha Stewart's Cold Lentil Salad is a delicious and refreshing dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its combination of lentils, vegetables, and dressing, this salad is a healthy and satisfying meal that will leave you feeling full and satisfied.

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