Best 20 Warm Lentil Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Warm lentil salad is a delectable dish that combines the goodness of lentils, vibrant vegetables, and a delightful dressing. Whether you're a vegetarian seeking a hearty and wholesome meal or a meat-lover looking for a protein-packed side dish, this versatile salad has something for everyone. With its blend of flavors, textures, and nutritional value, let's embark on a culinary journey to uncover the best recipe for a warm lentil salad that will tantalize your taste buds and leave you feeling satisfied and nourished.

Check out the recipes below so you can choose the best recipe for yourself!

WARM LENTIL SALAD WITH ROASTED BEETS AND GOAT CHEESE



Warm Lentil Salad with Roasted Beets and Goat Cheese image

Provided by Bobby Flay

Categories     side-dish

Yield 4 Servings

Number Of Ingredients 27

1 medium Spanish onion, peeled and quartered
1 carrot, quartered
1 stalk celery, quartered
1 fresh or dried bay leaf
4 sprigs fresh thyme
4 cups chicken stock
1 1/4 cups dried French green lentils
Salt and freshly ground pepper
2 tablespoons olive oil
1/4 pound slab bacon, diced
2 cloves garlic, finely chopped
1 small carrot, peeled and finely diced
2 teaspoons finely chopped fresh thyme leaves
1 tablespoon sherry vinegar
4 cups frisee or mixed greens
Sherry Vinaigrette, recipe follows
4 slices goat cheese
French bread, for serving
Roasted Beets, recipe follows
3 medium beets (red or gold), scrubbed, leaves trimmed
Olive oil
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup olive oil

Steps:

  • Begin by roasting the beets.
  • Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.
  • Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
  • To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.
  • Preheat oven to 375 degrees F.
  • Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
  • Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.

WARM LENTIL SALAD



Warm Lentil Salad image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 6

1 cup red lentils, picked over and washed
2 1/2 cups chicken broth
1/4 cup each finely diced radish, red, yellow and green bell pepper
1/3 cup mustard vinaigrette
Salt and freshly ground black pepper
1/4 cup chopped flat leaf parsley

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 LENTIL SALAD



Warm Lentil Salad image

Who said salads have to be served chilled? This soon-to-be family classic is best served warm.

Provided by Patak's Canada

Categories     Salad

Time 30m

Yield 2

Number Of Ingredients 7

2 tablespoons olive oil
½ red onion, diced
¼ cup diced red bell pepper
1 tablespoon Patak's Tandoori Curry Paste
1 ½ cups fully cooked lentils, drained
2 tablespoons lemon juice
¼ cup chopped fresh parsley

Steps:

  • Add olive oil to a pan on medium heat. Add onions and peppers and saute until tender.
  • Stir in Patak's Tandoori Curry Paste.
  • Add lentils and saute until hot.
  • Pour the mixture into a serving bowl, top with lemon juice, parsley, and enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 35.2 g, Fat 14.4 g, Fiber 13.4 g, Protein 14.4 g, SaturatedFat 2 g, Sodium 532.4 mg, Sugar 5 g

SARAH'S QUICK WARM LENTIL SALAD



Sarah's Quick Warm Lentil Salad image

This is a quick recipe I made up one night to use some lentils I had leftover from another time. Use as a side dish or serve with something like cornbread for a vegetarian main dish.

Provided by sonicsarah

Categories     Salad

Time 40m

Yield 4

Number Of Ingredients 9

1 cup dry lentils
1 cup chicken broth
water to cover
2 tablespoons unsalted butter
1 medium onion, chopped
1 teaspoon minced garlic
1 (14 ounce) can diced tomatoes, drained
1 teaspoon salt
1 tablespoon balsamic vinegar

Steps:

  • Combine lentils and chicken broth in a pot. Add just enough water to cover. Bring to a low simmer and cook until lentils are cooked, but not falling apart, about 25 minutes. Add water when necessary in order to keep lentils covered.
  • Melt butter in a saucepan over medium heat and cook onion until translucent and slightly browned, about 5 minutes. Add garlic and saute for 30 seconds. Add lentils and their liquid to the saucepan. Gently fold in tomatoes. Season with salt, add in balsamic vinegar, and stir gently. Serve warm.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 37 g, Cholesterol 16.8 mg, Fat 6.5 g, Fiber 16.6 g, Protein 14.4 g, SaturatedFat 3.7 g, Sodium 1034.9 mg, Sugar 5.5 g

WARM LENTIL-AND-CAULIFLOWER SALAD



Warm Lentil-and-Cauliflower Salad image

This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying, while the warm lentil salad that goes with them is full of flavorful roasted tomatoes, briny capers, and peppery arugula.

Provided by Sarah Carey

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Yield Serves 4

Number Of Ingredients 11

3 tomatoes, cored and chopped (3 cups)
2 cloves garlic, thinly sliced (1 tablespoon)
2 tablespoons capers, drained
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 small head cauliflower (2 pounds), trimmed and cut through the core into 1-inch planks
1 1/2 cups
2 ounces Parmigiano-Reggiano, grated (3/4 cup)
1 bunch arugula, trimmed
1 tablespoon red-wine vinegar
Chopped toasted almonds, for serving

Steps:

  • Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss together tomatoes, garlic, capers, and 2 tablespoons oil; season with salt and pepper. Brush cauliflower evenly with 3 tablespoons oil, season, and arrange on sheet. Roast until undersides are golden, 12 to 13 minutes. Flip and push to one side; add tomatoes to other and roast 12 minutes more.
  • Stir lentils into tomatoes. Drizzle with 2 tablespoons oil; season. Sprinkle everything with cheese. Switch oven to broil, and broil on top rack until cheese has melted, 1 to 2 minutes. Toss arugula with remaining 1 tablespoon oil and vinegar; season. Serve cauliflower and lentils with arugula salad, sprinkled with almonds.

WARM LENTIL SALAD WITH BALSAMIC ROAST SQUASH



Warm Lentil Salad With Balsamic Roast Squash image

This recipe started out as something else. I had in my pantry a bag of mixed sprouted lentils - black, green, and brown. I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils - green and black lentils remain intact even after they soften - that I didn't want to mash them. Meanwhile I had roasted some squash with balsamic vinegar. I ended up warming the lentils in a cumin-scented vinaigrette and serving them with the squash.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h30m

Yield Serves 4 to 6

Number Of Ingredients 18

2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds), or 1 large acorn squash, cut in half (If using acorn squash, place in a 425 degree oven for 20 minutes before cutting in
Salt to taste
1 tablespoon balsamic vinegar (2 tablespoons if using acorn squash)
1 tablespoon extra virgin olive oil
1 cup black lentils (also known as beluga lentils), green Le Puy lentils, or a mixture, rinsed
1 teaspoon minced ginger
1 teaspoon turmeric
1/2 onion (intact)
1 quart water
Salt to taste
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon cumin seeds, ground
Salt and freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil
1/4 cup chopped or slivered flat leaf parsley

Steps:

  • Combine the lentils, ginger, turmeric, onion, water, and salt to taste in a medium saucepan and bring to a boil. Reduce the heat to medium and cook at a moderate bubble until the lentils have softened and produced a flavorful broth, about 35 to 40 minutes. Remove from the heat. Remove the onion and discard. Place a strainer over a bowl and drain the lentils.
  • Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. If using cut up squash, place in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat. If using acorn squash, spoon a tablespoon of the balsamic vinegar into both cavities, season with salt, brush with olive oil, and place cut side up on a foil-lined baking sheet. Bake 40 to 50 minutes, basting every 10 minutes, until thoroughly tender. Remove from the heat and when cool enough to handle remove the skin and cut the squash into dice.
  • In a small bowl or measuring cup whisk together the vinegars, mustard, salt and pepper, olive oil, and walnut oil. Toss with the lentils and return to the saucepan. Add a few tablespoons of the lentil broth, stir in the parsley and heat through.
  • Place the squash in the middle of a wide bowl or serving platter, surround with the lentil salad and serve.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 12 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 870 milligrams, Sugar 5 grams, TransFat 0 grams

WARM BEET AND LENTIL SALAD WITH GOAT CHEESE



Warm Beet and Lentil Salad with Goat Cheese image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 23

2 medium beets, peeled and cut into 1-inch-thick wedges
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/4 cup hazelnuts, walnuts or pecans, finely chopped
One 4-ounce log goat cheese
1 cup leftover lentils from Salmon with Lentils, recipe follows
1/4 pound slab or thick-cut bacon, sliced
1 medium shallot, minced
2 tablespoons apple cider vinegar
Pinch of sugar
1 large bunch frisee, torn, or 6 cups baby greens
1/4 cup extra-virgin olive oil, plus more for drizzling
2 leeks, white and light-green parts only, halved lengthwise and chopped
2 carrots, diced
3 cloves garlic, chopped
1 tablespoon tomato paste
1 cinnamon stick
1/2 pound (1 1/4 cups) French brown or green lentils
1 bunch Swiss chard
3 6 -ounce center-cut skinless salmon fillets
Kosher salt and freshly ground pepper
1 tablespoon honey
Juice of 1 lemon

Steps:

  • Preheat the oven to 400. Toss the beets with 3 tablespoons olive oil in a roasting pan and season with salt and pepper. Roast until tender, 30 minutes.
  • Meanwhile, season the nuts with salt and pepper in a shallow bowl. Cut the goat cheese into 4 even rounds. Press the cut sides in the nuts and set aside. Warm the lentils in the microwave or in a saucepan and season with salt and pepper.
  • Cook the bacon in a skillet over medium-high heat until crisp, 10 minutes, and transfer to paper towels with a slotted spoon. Add the shallot to the pan drippings and cook for 20 seconds. Remove from the heat; whisk in the vinegar and sugar.
  • Remove the beets from the oven and warm the nut-crusted goat cheese on the hot roasting pan. Toss the frisee with the bacon and dressing and divide among bowls. Top the salads with beets, lentils and a round of goat cheese. Drizzle with more olive oil.
  • Per serving: Calories 482; Fat 39 g (Saturated 12 g); Cholesterol 42 mg; Sodium 571 mg; Carbohydrate 19 g; Fiber 5 g; Protein 15 g
  • Heat 1/4 cup olive oil in a skillet over medium heat. Add the leeks and carrots and cook until tender, 5 minutes. Add the garlic and tomato paste and cook 1 minute. Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.
  • Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest. Place the whole leaves over the lentils, cover and wilt, 1 minute. Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
  • Reserve about 1 cup lentils for another use. Stir the honey and lemon juice into the remaining lentils and season with salt and pepper. Stir in the chopped chard. Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.
  • Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.) Divide lentils among bowls and top with salmon.
  • Per serving: Calories 510; Fat 20 g (Saturated 3 g); Cholesterol 70 mg; Sodium 357 mg; Carbohydrate 45 g; Fiber 8 g; Protein 40 g

FRIED EGGS OVER WARM LENTIL SALAD WITH LARDONS



Fried Eggs Over Warm Lentil Salad with Lardons image

Categories     Salad     Egg     Breakfast     Brunch     Fry     New Year's Day     Lunch     Bacon     Spinach     Legume     Lentil     Fall     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

3/4 cup lentils (preferably French green lentils)
6 oz thick-cut bacon, cut crosswise into 1/4-inch-thick strips
2 leeks (white and pale green parts only), finely chopped
2 celery ribs, finely chopped
1 large carrot, finely chopped
2 tablespoons red-wine vinegar, or to taste
1 tablespoon finely chopped fresh tarragon
1 tablespoon olive oil
8 large eggs
1 cup baby spinach

Steps:

  • Cover lentils with cold water by 2 inches in a saucepan, then simmer, uncovered, until just tender, about 20 minutes.
  • While lentils are simmering, cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, leaving fat in skillet. Add leeks, celery, and carrot to skillet and cook, stirring, until just tender. Add vinegar and boil until most of liquid is evaporated. Remove skillet from heat and stir in tarragon, half of bacon, and salt and pepper to taste. Transfer to a bowl and keep warm, covered, reserving skillet.
  • Drain lentils well in a large sieve. Stir into vegetable mixture and season with salt and pepper. Keep warm, covered.
  • Wipe skillet with paper towels, then add oil and heat over moderate heat until hot but not smoking. Fry eggs in batches until whites are just set but yolks are still runny and season with salt and pepper.
  • Divide lentil salad among 4 plates. Top with spinach, eggs, and remaining bacon.

EASY WARM LENTIL SALAD



Easy Warm Lentil Salad image

This recipe was featured in this months Family Circle. I have eliminated the sausage called for in the original recipe to make this a great, easy vegan option!

Provided by Miss_Elaine

Categories     Lentil

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

1 1/4 cups lentils, rinsed
1 (8 1/2 ounce) jar artichoke hearts, quartered, drained and rinsed
4 scallions, trimmed and thinly sliced
1 small sweet red pepper, finely choped
1 carrot, grated
1/4 cup balsamic vinaigrette (I prefer reduced-fat)

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 BACON



Warm Lentil Salad with Bacon image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 slices chopped bacon in a saucepan; remove with a slotted spoon. Add 2 chopped celery stalks, 2 minced garlic cloves and 1 chopped red onion; saute 4 minutes. Add 4 cups water and 1 cup dried green lentils (rinsed and picked over); simmer until tender, 30 minutes. Stir in 3 tablespoons olive oil, 2 tablespoons sherry vinegar and 1 tablespoon grainy mustard; season with salt and pepper. Top with the bacon, chopped parsley and chopped roasted red peppers.

WARM LENTIL SALAD WITH POACHED EGGS



Warm Lentil Salad with Poached Eggs image

French green lentils and Swiss chard join the aromatic blend of finely diced onion, carrot, and celery known as mirepoix in this hearty salad. It's tossed in a lemony mustard dressing while still warm and finished with fresh parsley, creamy goat cheese, crunchy almonds, and the piece de resistance, poached eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h15m

Yield Serves 6 to 8

Number Of Ingredients 14

3 tablespoons fresh lemon juice
1 tablespoon country Dijon mustard
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
1 1/3 cups French green lentils
3 tablespoons unsalted butter
3 medium carrots, peeled and cut into a 1/4-inch dice (1 cup)
2 celery stalks, cut into a 1/4-inch dice (1 cup)
1 medium onion, cut into a 1/4-inch dice (2 cups)
1 bunch Swiss chard, stems trimmed and cut into a 1/4-inch dice (1 1/4 cups), leaves thinly sliced crosswise
4 ounces fresh goat cheese, crumbled
1/3 cup roasted almonds, coarsely chopped
1 cup packed flat-leaf parsley leaves
Easy Poached Eggs, for serving

Steps:

  • In a bowl, whisk together lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly add oil, whisking constantly, until emulsified; set aside.
  • In a saucepan, cover lentils with at least 2 inches cold water; season with 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender but not mushy, 18 to 22 minutes. Drain and transfer to a large serving bowl.
  • Meanwhile, melt butter in a large skillet over medium heat. Add carrots, celery, onion, and chard stems. Season with 1 1/2 teaspoons salt and cook, stirring occasionally, until vegetables are tender but do not develop color, 6 to 8 minutes. Stir in chard leaves and continue cooking until leaves collapse and become tender, 3 to 4 minutes. Transfer to bowl with lentils. Immediately drizzle with dressing and toss to evenly coat. Let cool slightly, 10 minutes. Fold in goat cheese, almonds, and parsley. Serve warm, with eggs on top.

WARM LENTIL SALAD WITH ONION, PEPPERS, AND SPINACH



Warm Lentil Salad With Onion, Peppers, and Spinach image

This is a South Beach recipe, but I'm not sure which phase. I like warm salads, especially on SBD, as I get tired of all that raw food crunching!

Provided by Ppaperdoll

Categories     Lentil

Time 55m

Yield 2 serving(s)

Number Of Ingredients 9

2 1/3 cups brown lentils
2 teaspoons fresh parsley, chopped
2 1/3 red bell peppers, diced
1 2/3 cups vegetable stock
2/3 cup fresh spinach
2/3 small yellow onion, thinly sliced
1 bay leaf
1 1/3 tablespoons olive oil
2 1/3 teaspoons balsamic vinegar

Steps:

  • Heat oil in small pan and cook onion until just starting to brown. Add lentils and bay leaf. Stir to coat in oil. Add vegetable stock and stir. Bring to a boil, reduce heat, cover, and simmer 40 minutes or until liquid is absorbed and lentils are tender, but not mushy.
  • When lentils are cooked, remove from heat and discard bay leaf. Stir in spinach and red pepper. Season to taste and serve with fresh parsley, olive oil, and balsamic vinegar.

Nutrition Facts : Calories 907.2, Fat 11.8, SaturatedFat 1.7, Sodium 25.5, Carbohydrate 143.7, Fiber 70.7, Sugar 11.3, Protein 58.9

WARM CUCUMBER, TOMATO & LENTIL SALAD WITH BALSAMIC VINAIGRET



Warm Cucumber, Tomato & Lentil Salad With Balsamic Vinaigret image

Make and share this Warm Cucumber, Tomato & Lentil Salad With Balsamic Vinaigret recipe from Food.com.

Provided by Bekah

Categories     Lentil

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 cup dry lentils
1 cucumber, peeled, seeded and diced
1 large tomatoes, seeded and diced
1/2 red onion, chopped
2 tablespoons chopped parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt
fresh ground pepper

Steps:

  • Cook dry lentils until tender following package instructions, roughly 30 minutes.
  • When tender, drain and place in large bowl.
  • Add remaining ingredients.
  • Toss well and serve warm.
  • ENJOY!

WARM LENTIL SALAD WITH MUSHROOMS



Warm Lentil Salad With Mushrooms image

This is a great side dish or a meal in itself. It is positively delicious. Not really a a salad more like a tangy lentil stew. You can use any mushroom combination you choose, even dried.

Provided by conniecooks

Categories     Lentil

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup green lentil
2 1/2 cups good quality chicken stock
1 large onion, diced
1 large carrot, cut in large pieces
1 stalk celery, cut in thirds
2 cups wild mushrooms (I used shitake, portobello & cremini)
3 -4 garlic cloves, minced
1/2 lb pancetta, coarsley chopped (1 inch pieces)
2 teaspoons finely chopped fresh rosemary
1 teaspoon dried thyme
1 teaspoon Dijon mustard
1/8 cup balsamic vinegar
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 320.9, Fat 9.4, SaturatedFat 1.6, Cholesterol 4.5, Sodium 255.5, Carbohydrate 42.2, Fiber 16.4, Sugar 6.6, Protein 18.1

WARM CARROT AND LENTIL SALAD



Warm Carrot and Lentil Salad image

This dish is delicious served warm or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 13

2 teaspoons olive oil
1 small yellow onion, cut into 1/2-inch dice
1 clove garlic, peeled and minced
1 pound carrots, peeled and cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
1 teaspoon cumin
1 teaspoon ground coriander
1/2 cup lentils, rinsed and picked over
2 cups homemade chicken stock or low-sodium canned chicken stock, skimmed of fat
3/4 cup dried apricots, cut into 1/2-inch pieces
1/4 cup golden raisins
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons coarsely chopped fresh flat-leaf parsley

Steps:

  • Heat olive oil in a saucepan over medium heat. Add onion and garlic, and saute until soft and translucent, about 5 minutes.
  • Add the carrots, pepper, cumin, and ground coriander, and saute, stirring the mixture frequently, until the pepper is slightly softened, about 3 minutes more.
  • Add the lentils and chicken stock, and keep at a strong simmer until lentils are tender, 15 to 17 minutes.
  • Add the apricots, and continue to simmer, stirring, 1 minute more. Stir in the golden raisins. Remove from heat, stir in the cilantro and parsley, and serve.

Nutrition Facts : Calories 271 g, Fat 3 g, Fiber 9 g, Protein 10 g, Sodium 256 g

WARM FRENCH LENTIL SALAD WITH BACON & HERBS RECIPE - (4.4/5)



Warm French Lentil Salad with Bacon & Herbs Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 15

For the dressing:
1 cup green or French lentils
2 cups low-sodium or homemade chicken broth
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper
4 ounces bacon (about 4 thick-cut slices), cut into small pieces
2 large shallots, cut in half and thinly sliced
4 cloves garlic, minced
2 large sprigs rosemary, leaves stripped and minced
3 large leaves sage, minced
2 tablespoons capers, roughly chopped
1/2 cup Italian parsley leaves, roughly chopped
3 tablespoons extra-virgin olive oil
1 tablespoons Dijon mustard
1/2 tablespoon balsamic vinegar

Steps:

  • Wash and rinse the lentils. Put in a small saucepan and cover with the chicken broth. Bring to a boil then lower to a simmer and cook until just tender, 20 to 25 minutes. Add extra water while cooking if the liquid gets low. Drain the lentils and return them to the pot. Stir in the salt. Meanwhile, while the lentils are cooking, cook the bacon in a heavy pan over medium heat until crispy. Drain most of the fat out of the pan, then add the shallots, garlic, rosemary, and sage, and cook for 2 to 3 minutes or until the garlic is fragrant and the shallots are tender but not soft. Remove from the heat. Whisk the olive oil, mustard, and balsamic vinegar together until thick. Toss with the warm, drained lentils, then stir in the bacon and shallot mixture. Stir in the chopped capers and parsley. Taste and season with additional salt, if needed, and a generous quantity of black pepper. Serve warm. This keeps for 5 days in the refrigerator and is also good eaten cold.

INSTANT POT® WARM LENTIL SALAD WITH DIJON VINAIGRETTE



Instant Pot® Warm Lentil Salad with Dijon Vinaigrette image

I was looking for something different to do with lentils and came up with this warm salad. It is loaded with veggies and has a tartness to it that complements the lentils nicely.

Provided by Soup Loving Nicole

Categories     Salad

Time 45m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
⅓ cup chopped red onion
8 baby carrots, sliced
2 stalks celery, sliced
2 cloves garlic, minced
1 cup vegetable broth
1 cup brown or green lentils
½ cup dry white wine
¼ teaspoon oregano
¼ teaspoon ground thyme
¼ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil and let heat for 1 minute. Stir in onion, carrots, and celery. Cook for 3 minutes. Add garlic and cook for 30 seconds. Cancel Saute function.
  • Mix in broth, lentils, wine, oregano, and thyme; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
  • Meanwhile, whisk together olive oil, red wine vinegar, and Dijon mustard for the vinaigrette in a small bowl.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Remove the lid and stir in vinaigrette.

Nutrition Facts : Calories 188.2 calories, Carbohydrate 18 g, Fat 8.8 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 115.3 mg, Sugar 1.5 g

SPINACH-WRAPPED FLOUNDER AND WARM LENTIL SALAD WITH CUCUMBER YOGURT SAUCE



Spinach-Wrapped Flounder and Warm Lentil Salad with Cucumber Yogurt Sauce image

Categories     Blender     Fish     Bake     Yogurt     High Fiber     Feta     Mint     Cucumber     Spinach     Lentil     Healthy     Gourmet

Yield Serves 6

Number Of Ingredients 12

1 1/2 pounds fresh spinach (about 2 medium bunches), stems discarded and leaves washed, rinsed thoroughly, and drained
1 cup dried lentils, picked over
1 small red onion, chopped (about 1 cup)
3 tablespoons olive oil
1 tablespoon red-wine vinegar
1 cup plain yogurt
2 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
1/2 large seedless cucumber (about 3/4 pound)
six 6- to 7- ounce flounder fillets
1/2 cup loosely packed fresh mint leaves (about 1 bunch), chopped
1/2 cup crumbled feta cheese (about 2 ounces)
Garnish: mint sprigs

Steps:

  • Line 2 baking sheets with paper towels. In a kettle of boiling salted water blanch spinach in small batches 2 seconds and transfer with tongs to paper towels, laying it flat, to drain.
  • In a saucepan bring 4 cups of water to a boil with lentils. Simmer lentils, covered 15 minutes and add salt to taste. Simmer lentils, covered, until just tender, 3 to 5 minutes more, and drain well. Transfer lentils to a bowl.
  • While lentils are cooking, in a heavy skillet cook onion in 1 tablespoon oil over moderate heat, stirring, until softened, about 5 minutes. Stir in lentils, vinegar, and salt and pepper to taste.
  • Cook lentil mixture, stirring, until just heated through and keep warm.
  • In a bowl whisk together yogurt and garlic paste. Peel cucumber and remove any seeds. Cut cucumber into 1-inch pieces and in a blender blend until smooth. Whisk cucumber into yogurt mixture with salt and pepper to taste and let sauce come to room temperature.
  • Preheat oven to 400°F. and lightly oil a shallow baking pan.
  • Pat flounder fillets dry and season with salt and pepper. Divide spinach among fillets, overlapping leaves to cover each fillet completely on one side, and transfer fillets, spinach sides down, to oiled pan. Sprinkle top of fillets with half of mint and wrap with remaining spinach, overlapping leaves until fillets are completely covered. Brush tops of fillets with remaining 2 tablespoons oil and bake fillets in middle of oven until cooked through, about 10 minutes.
  • Stir remaining mint into sauce and stir feta into lentil mixture.
  • Divide lentil mixture among 6 plates and top with fillets. Spoon some of sauce onto each plate and garnish fillets with mint sprigs.

WARM LENTIL AND SMOKED PORK BELLY SALAD



Warm Lentil and Smoked Pork Belly Salad image

For this recipe, you really do need to use French lentils. Ordinary brown supermarket lentils can be fine for soup, but for a good lentil salad, you want those beautiful little imported gray-green lentilles du Puy. If you must, reasonable substitutes include: the black so-called Beluga lentils or the tiny Castelluccio lentils from Umbria in Italy. These lentils keep their shape when cooked and have a firm, nutty texture that holds up in a vinaigrette. They cost more, but their superior flavor makes them worth it. Indulge.

Provided by David Tanis

Categories     salads and dressings

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

3/4 pound smoked pork belly, or good-quality slab bacon, cut 1 1/2 to 2 inches thick
1 large onion, halved, each half stuck with a clove
4 thyme branches
1 small carrot, peeled
1 cup small green French lentils, cleaned and rinsed
1 small bay leaf
Salt and pepper
1 pound fingerling potatoes
1 large shallot, finely diced
2 tablespoons red wine vinegar
2 garlic cloves, smashed to a paste
1 tablespoon Dijon mustard
1/4 cup fruity olive oil
2 teaspoons capers, rinsed and roughly chopped
2 tablespoons cornichons or other sour gherkins, roughly chopped
1/4 cup chopped scallions, plus 1 tablespoon for garnish
1/2 cup chopped flat leaf parsley, plus 1 tablespoon for garnish.

Steps:

  • Put the pork belly or bacon in a pot with one of the onion halves stuck with a clove, 2 small thyme branches and the carrot. Cover with a quart of water and simmer gently until tender, 30 to 40 minutes. Turn off heat and keep warm in liquid.
  • Meanwhile, put the lentils in a pan. Add the other .5 onion stuck with a clove, 2 small thyme branches and the bay leaf. Add 4 cups water and a little salt. Simmer gently over medium heat until firm-tender, 25 to 30 minutes. Drain (discard onion, thyme and bay leaf) and keep warm.
  • Meanwhile, boil the potatoes in their skins in well-salted water until done, about 15 minutes. Drain and keep warm.
  • Make the vinaigrette: Macerate the shallot in the red wine vinegar for 5 minutes in a small bowl. Add the garlic, Dijon mustard and a pinch of salt and pepper. Whisk in the olive oil to make a thick sauce. Stir in the chopped capers and cornichons. Just before serving, stir in .25 cup scallions and .5 cup parsley.
  • To serve, dress the lentils with half the vinaigrette, then transfer to a platter or serving bowl. Slice the pork belly crosswise into .25-inch slices (save the broth for soup) and arrange over the lentils. Cut the potatoes lengthwise and arrange, cut-side up, around the platter. Spoon the remaining vinaigrette over the sliced meat and potatoes. Sprinkle with 1 tablespoon each scallions and parsley.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 21 grams, Carbohydrate 39 grams, Fat 32 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 489 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN ON A WARM LENTIL SALAD



Chicken on a Warm Lentil Salad image

A fast chicken dinner. Grilled or BBQ'ed chicken breast on top of a warm lentil salad. Gluten-free if a gluten-free chciken stock is used. Instead of chicken can use lamb or fish to serve with the salad

Provided by Jubes

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless and skinless chicken breast fillets (roughly 200 grams each piece)
3 teaspoons olive oil
1 brown onion, chopped finely
2 slices rindless bacon, chopped finely
2 garlic cloves, crushed
1/4 cup dry white wine
1/4 cup chicken stock
2 (400 g) cans lentils, drained and rinsed well
250 g cherry tomatoes, quartered
1/2 cup fresh flat leaf parsley

Steps:

  • Cut each breast in half horizontally . You will have two thinnner slices of chicken breast that will cook much more quickly than a whole thick breast piece.
  • Cook the chicken on an oiled grill plate, until browned both sides and cooked through. Cover to keep warm and set aside.
  • Heat the olice oli in a medium saucepan. Cook the chopped onion, bacon and garlic. Cook and stir until the onion is browned and soft.
  • Add the wine to the onion/bacon mix.
  • When the wine is almost all evaporated, add the chicken stock and the drained and rinsed lentils. Remove from the heat when the lentils are hot and the stock has reduced by half.
  • Add the quartered tomatoes and chopped parsley. Stir to combine.
  • Serve the chicken with the lentil salad and sprinle over some additional parsley leaves as garnish.

Tips:

  • Use high-quality lentils. Lentils come in a variety of colors and sizes. For this salad, we recommend using small, green lentils. They hold their shape well and have a slightly peppery flavor.
  • Cook the lentils properly. Lentils should be cooked until they are tender but still hold their shape. If you overcook them, they will become mushy.
  • Use a flavorful dressing. The dressing is what brings all the flavors of the salad together. We recommend using a simple vinaigrette made with olive oil, vinegar, salt, and pepper. You can also add some herbs or spices to the dressing for extra flavor.
  • Add a variety of vegetables. This salad is a great way to get your daily dose of vegetables. You can add any vegetables that you like, but some good options include carrots, celery, tomatoes, and cucumbers.
  • Top the salad with a protein. This salad is a complete meal when you top it with a protein. Some good options include grilled chicken, roasted salmon, or tofu.

Conclusion:

Warm lentil salad is a delicious, healthy, and satisfying meal. It's perfect for lunch or dinner, and it's also a great way to use up leftover lentils. With a few simple ingredients and a little bit of time, you can create a delicious and nutritious meal that the whole family will enjoy.

Related Topics