Best 2 Lemon Lentil Salad Recipes
If you're looking for a refreshing and flavorful salad that is perfect for a light lunch or dinner, give lemon lentil salad a try. This salad is packed with protein and fiber, and the combination of tangy lemon dressing and earthy lentils creates a delightful taste. Adding some crunchy vegetables, fresh herbs, and salty feta cheese creates a salad that is both satisfying and healthy. With minimal effort and preparation time, you can enjoy this delicious and nutritious salad in no time.
Check out the recipes below so you can choose the best recipe for yourself!
MEDITERRANEAN LENTIL SALAD WITH LEMON-THYME VINAIGRETTE
Provided by Molly O'Neill
Categories dinner, easy, lunch, salads and dressings, side dish
Time 30m
Yield Four servings
Number Of Ingredients 14
Steps:
- To make the salad, combine the lentils and water in a large saucepan and bring to a boil. Reduce heat and simmer until tender but not mushy, about 20 minutes. Drain, place in a large bowl and let cool. Toss the tomato, olives, feta and celery with the lentils.
- To make the vinaigrette, whisk together the lemon juice, garlic and thyme in a medium bowl. Slowly whisk in the olive oil. Whisk in the salt and pepper. Toss the vinaigrette with the salad and season to taste. Divide among 4 plates, garnish with chopped parsley and serve.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 15 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 1067 milligrams, Sugar 3 grams
LEMON LENTIL SALAD
I love lentils but never had a recipe that really enhanced their flavor...until I found this one! The touch of lemon juice gives this dish a light, refreshing appeal.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine 4 tablespoons oil, lemon juice, vinegar, sugar, mustard, thyme, salt, pepper and garlic; set aside. , In a medium saucepan, bring the water, lentils, bay leaf and remaining oil to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat. Let stand for 30 minutes; drain if necessary. Discard bay leaf. Add the tomato, parsley, onions and dressing; mix gently. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 226 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 129mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 11g fiber), Protein 10g protein.
Tips:
- Use high-quality lentils. Puy lentils are a good option because they hold their shape well and have a slightly nutty flavor.
- Be sure to rinse the lentils thoroughly before cooking. This will help to remove any dirt or debris.
- Cook the lentils according to the package directions. You can also cook them in a slow cooker on low for 6-8 hours.
- Once the lentils are cooked, let them cool completely before adding them to the salad.
- Use a variety of fresh vegetables in your salad. Some good options include cherry tomatoes, cucumber, red onion, and bell pepper.
- Add some fresh herbs to the salad for extra flavor. Good options include cilantro, parsley, and mint.
- Use a light and tangy dressing for the salad. A simple vinaigrette made with olive oil, lemon juice, and honey is a good option.
- Serve the salad immediately or chill it for later.
Conclusion:
Lemon lentil salad is a refreshing and healthy dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover lentils. With its bright flavors and crunchy texture, this salad is sure to be a hit with everyone who tries it.
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