Best 11 Warm Lentil Salad With Mushrooms Recipes

LENTIL SALAD WITH MUSHROOMS AND APPLES

Steps:

• Preheat the oven to 425 degrees F. Line a sheet tray with parchment paper.
• Bring a large saucepan of water to a boil. Season with salt and add the lentils. Cook until just tender, 10 to 12 minutes. Drain and transfer to a large bowl to let cool to room temperature.
• Meanwhile, spread the squash in a single layer on the prepared sheet tray. Sprinkle with salt, drizzle with 2 tablespoons olive oil, and sprinkle with pepper and the sage. Roast the squash until it begins to brown, 15 to 20 minutes.
• Toss the mushrooms in a bowl with 2 tablespoons oil and salt and pepper to taste. Add the mushrooms to the squash and roast until the squash is tender, about 10 minutes longer. Toss in the walnuts and continue to cook to toast the walnuts, another 3 to 4 minutes.
• Whisk together the mustard, vinegar, salt and pepper to taste and the remaining 1/4 cup olive oil in a small bowl. Set aside.
• Add the squash, mushrooms and walnuts, parsley, radishes, apples and vinaigrette to the bowl of lentils and toss to coat evenly. Serve.

WARM LENTIL SALAD WITH MUSHROOMS

Steps:

• Put lentils in pot with chicken stock, onion, carrot, and celery.
• Simmer 35 minutes or until done.
• Discard celery, and cut carrot up and add back to lentils.
• Set aside.
• Meanwhile saute pancetta till crisp. Drain and set aside.
• Drain pancetta,and add enough butter to drippings to saute mushrooms.
• Add garlic to mushrooms.
• When mixture is nice and golden add herbs, Balsamic Vinegar, mustard, and olive oil.
• Fold in cooked lentils and reserved pancetta.
• Season to taste with salt and pepper.

WARM FRENCH LENTILS

Steps:

• Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
• Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
• Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

LENTIL SALAD

Steps:

• In a large saucepan, bring 1 quart of water to a boil. Season water and stir in lentils. Reduce heat to a simmer and cook lentils for 20-30 minutes or until just tender. The lentils should not be mushy. Drain off any remaining liquid.
• Begin chopping the garlic clove and sprinkle with some salt. Using the flat side of the knife mash the garlic into a paste. In a medium bowl, whisk together the lemon juice and garlic paste. Whisk the olive oil into the lemon juice in a thin stream. Stir in the parsley, tomatoes, green pepper and basil. Gently mix in the drained lentils and toss to coat. Season to taste with salt and pepper

WARM LENTIL SALAD

Steps:

• Bring the broth to a boil. Add the lentils and bring them back to a boil. again. Lower the heat and simmer, uncovered just until the color of lentils changes, about 6 or 7 minutes only.
• If there is excess water, then drain it. Transfer the lentils to a bowl and add the diced radish, and differently colored bell peppers. When at room temperature, but still somewhat warm, dress with vinaigrette and season to taste with salt and pepper.
• Right before serving, toss with the parsley and serve as a bed for the chili scallops.

WARM MUSHROOM, BACON & LENTIL SALAD

Steps:

• In a large skillet, cook the bacon until crisp. Remove from skillet and drain on paper towel. When cool enough, chop into small pieces.
• Keep heat on medium high and add the onions and mushrooms. Pan fry until mushrooms are golden and onions are translucent, about 10 minutes. Remove from heat, stir in cooked lentils. Stir to coat.
• In a medium bowl, whisk together red wine vinegar, Dijon, and honey. Pour this over the mushroom/lentil mixture and stir well. Spoon the mixture into a large bowl and add the chopped bacon, arugula, tomatoes, and basil. Season with salt and pepper.
• Wipe out skillet. Over medium high heat, add oil. Fry eggs to preferred doneness while you portion salad onto 4 plates. Top each salad with a fried egg.

EASY WARM LENTIL SALAD

Steps:

• Cook lentils according to package directions, 20-25 minute or until tender. Drain.
• Stir together lentils, artichokes, scallions, red pepper, and carrot in medium sized bowl. Drizzle vinagrette over top and stir until well blended. Serve immediately.

WARM LENTIL SALAD WITH GOAT CHEESE

Steps:

• In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
• In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
• Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
• Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.

WARM LENTIL SALAD WITH GOAT CHEESE

Steps:

• Bring a medium saucepan of water to a boil. Add lentils, and simmer, stirring occasionally, until tender, about 15 minutes.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking. Add shallots, and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add carrot, celery, and bell pepper; continue to cook, stirring occasionally, until vegetables are tender, about 5 minutes more. Stir in parsley, vinegar, and remaining tablespoon oil. Transfer to a large bowl.
• Drain lentils, and add to bowl with vegetables. Stir in spinach, and season with salt and black pepper. Crumble goat cheese into bowl, and toss gently to combine.

LENTIL, GRAIN AND MUSHROOM SALAD

Steps:

• Drain the wheat berries. Bring a medium saucepan of water to a boil. Stir in the wheat berries and 2 teaspoons of the salt. Lower the heat and simmer, partly covered, 20 minutes. Stir in the barley and rice. Partly cover, and cook until the grains are just tender, about 30 minutes. Drain and cool.
• Meanwhile, bring another medium saucepan of water to a boil. Stir in the lentils and 1 1/2 teaspoons of the salt. Lower the heat and simmer, partly covered, until the lentils are just tender, about 20 minutes. Drain and cool. In a large bowl, combine the grains and lentils.
• In a food processor, combine the basil leaves, 3/4 cup of the olive oil, the vinegar, the remaining 1 1/2 teaspoons salt and the pepper. Puree until smooth. Pour the dressing over the grains and lentils, and toss. The salad can be prepared to this point 1 day ahead. Cover and refrigerate, but let the salad return to room temperature before proceeding. Add the mushrooms to the salad and toss well. Adjust the seasoning, and add oil if the salad seems dry. Garnish with basil sprigs.

WARM MUSHROOM, LENTIL & GOAT'S CHEESE SALAD

Steps:

• Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms until just starting to soften. Remove from the heat, then stir in the remaining oil with the vinegar and mustard. Stir well until mixed, then add the peppers, onion and lentils and mix well again.
• Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat's cheese and serve.