GREEK LENTIL SALAD WITH FETA AND TOMATOES
I love this Greek-inspired lentil salad with feta and tomatoes. You can certainly add other vegetables as well. It keeps well in the fridge and leftovers are great for lunch.
Provided by barbara
Categories Salad
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Place lentils into a large pot and cover with water. Add salt and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat, and simmer until lentils are tender yet firm to the bite, 30 to 40 minutes. Drain well and allow to cool, about 30 minutes. Remove bay leaf.
- Mix olive oil, lemon juice, parsley, and oregano together in a bowl for the dressing. Season with salt and pepper.
- Combine lentils, tomatoes, and onion in a large bowl. Add dressing and mix until well combined. Add feta cheese and carefully mix to combine.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 40.1 g, Cholesterol 25.3 mg, Fat 14.5 g, Fiber 10 g, Protein 17.6 g, SaturatedFat 5.2 g, Sodium 347.1 mg, Sugar 4.9 g
FETA-CRANBERRY LENTIL SALAD
An unusual combination of ingredients gives this salad its flavor. Sweet-tart cranberries are mixed with a tang of feta cheese to make it surprisingly tasty. -Alison Halasz, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the lentils, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender. Drain and discard bay leaves. Rinse lentils in cold water. , In a large bowl, combine the lentils, cranberries, walnuts, feta cheese and parsley. In a small bowl, whisk the oil, lemon juice, honey, salt and pepper. Pour over lentil mixture; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 435 calories, Fat 22g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 1026mg sodium, Carbohydrate 44g carbohydrate (14g sugars, Fiber 17g fiber), Protein 20g protein.
LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA
A delicious salad that works equally well warm or at room temperature.
Provided by Martha Rose Shulman
Categories appetizer
Time 40m
Yield Serves 6 generously
Number Of Ingredients 12
Steps:
- In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. 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.
- Meanwhile, 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. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 5 grams
QUINOA, LENTIL & FETA SALAD
Quinoa, a protein-rich seed, makes a great substitute for rice or couscous
Provided by Silvana Franco
Categories Buffet, Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 10
Steps:
- Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.
- Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.
- Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.
Nutrition Facts : Calories 286 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.48 milligram of sodium
WARM RED LENTIL SALAD WITH GOAT OR FETA CHEESE
I got this recipe out of the Fitness Food Cookbook, a christmas gift from my sister. I'm copying this recipe as is but will probably sub half the ingredients-- I don't care for goat cheese, I'll probably use feta. And I never heard of hazelnut oil; I'd sub with olive or sunflower oil. Lemon pepper would also be a nice sub for black pepper in the seasoning the cheese.
Provided by the80srule
Categories Spinach
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the cumin seeds, garlic, and ginger and cook for about 2 minutes, stirring constantly.
- Stir in the lentils and vegetable stock. Let cook, covered (but with venting for the steam), for 20 minutes on medium-high heat.
- After 20 minutes, remove from heat and stir in the mint and cilantro.
- In a frying pan (or skillet), heat the other tablespoon of olive oil over medium heat, add the onions, and cook for about 10 minutes or until softly translucent and browned.
- Toss the spinach in the hazelnut oil in a bowl, then divide between 4 serving plates.
- Mash the goat (or feta) cheese with the yogurt in a small bowl and season to taste with pepper.
- Divide the lentils between the serving plates and top with the onions and cheese mixture. Garnish with lemon quarters and serve with toasted rye bread, pitas, or melba toast.
Nutrition Facts : Calories 443.9, Fat 14.9, SaturatedFat 5.2, Cholesterol 13.5, Sodium 132.9, Carbohydrate 55.1, Fiber 25, Sugar 4.9, Protein 25.8
PUY LENTIL SALAD WITH FETA CHEESE
Adapted to my tastes from an online recipe. A filling and tasty salad. Serves 2 as a main dish or 4 as a starter.
Provided by WizzyTheStick
Categories Lentil
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Place the lentils and bay leaf in a saucepan with water.
- Bring to a boil, cover, lower the heat and simmer for about 20 minutes, or until the lentils are tender.
- Discard the bay leaf, drain the lentils, and leave them to cool.
- While the lentils are cooking, chop the beans, carrot and celery.
- Put them in a steamer for about 10 minutes or blanch them in boiling water for about 1 minute- they should be crisp, crunchy and bright in colour.
- Toss all of the cooked ingredients, along with the cilantro, onion, ham and feta, in a medium-sized bowl.
- Whisk together the oil and rice vinegar and dress the salad.
- Season with salt and pepper to taste.
LENTIL SALAD WITH MINT AND FETA
Categories Salad Vegetarian High Fiber Feta Mint Lentil Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place lentils in heavy large saucepan. Cover lentils with 4 inches of water. Season water with salt. Boil until lentils are just tender, about 25 minutes. Drain. Cool slightly.
- Combine oil, vinegar, mint and garlic in large bowl. Add warm lentils; toss well. Refrigerate until well chilled. (Lentils can be prepared 1 day ahead.)
- Add tomatoes, bell pepper and green onions to lentils. Season to taste with salt and pepper. Divide salad among plates. Sprinkle feta over lentils.
LENTIL SALAD WITH BABY BEETS & FETA
A lovely healthy salad that will keep you going until dinner. I found this on the back of a packet of French style lentils.
Provided by Mandy
Categories Lunch/Snacks
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Bring the water, lentils & bay leaf to boil in a medium saucepan, reduce heat & simmer until tender, approx 25 minutes.
- Drain & remove bay leaf.
- Combine olive oil, lemon juice, mustard, garlic & salt & pepper, pour over lentils and lightly toss.
- Toss the dressed lentils together with the onion, beets, parsley & coriander.
- Top with crumbled feta.
Nutrition Facts : Calories 739, Fat 31.2, SaturatedFat 8.9, Cholesterol 33.4, Sodium 709.2, Carbohydrate 86.6, Fiber 18.3, Sugar 19.1, Protein 34.4
LENTIL-FETA SALAD
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
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.
LENTIL CAKES WITH FETA-YOGURT SAUCE AND CUCUMBER-CRESS SALAD
Inspired by falafel, these Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad are made from a purée of raw red lentils, harissa, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Yield Makes 8 cakes
Number Of Ingredients 15
Steps:
- Cover lentils with 2 inches cold water. Soak 4 hours at room temperature or up to 1 day in refrigerator. Drain well. Pulse pale-green and white parts of scallions in a food processor until minced. Add harissa, turmeric, baking powder, 1/4 teaspoon salt, and egg and egg white; pulse to combine. Add lentils; puree until almost smooth. Transfer mixture to a bowl, and stir in a little more than half the feta.
- Whisk remaining feta, the yogurt, lemon juice, and garlic in a small bowl. Combine cucumber, cress, and mint in another bowl.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Place a scant tablespoon of scallion greens in pan, and spoon about an eighth of the batter on top, spreading to make a 3-inch cake. Repeat, making 4 cakes at a time. Cook until golden brown, flipping once, about 6 minutes. Add remaining teaspoon oil, and repeat.
- Divide sauce among 4 plates; top with salad. Place cakes next to greens, and serve.
Nutrition Facts : Calories 305 g, Cholesterol 59 g, Fiber 8 g, Protein 22 g, SaturatedFat 3 g, Sodium 379 g
LENTIL SALAD WITH FETA CHEESE
Make and share this Lentil Salad With Feta Cheese recipe from Food.com.
Provided by Mizzy
Categories Lentil
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- cook lentils according to directions on bag, until tender (but not mushy).
- remove from heat and let cool at room temperature.
- Chop up all the vegetables, and crumble the feta.
- Combine all the salad ingredients together.
- In a small bowl prepare dressing by whisking all the ingredients together.
- Pour dressing over salad, mix well and chill for a couple of hours before serving.
Nutrition Facts : Calories 484.1, Fat 20.9, SaturatedFat 7.5, Cholesterol 33.7, Sodium 1022.1, Carbohydrate 48.9, Fiber 23.6, Sugar 3.9, Protein 25.2
LENTIL FETA SALAD
Make and share this Lentil Feta Salad recipe from Food.com.
Provided by Katzen
Categories Lentil
Time 35m
Yield 6 Sides, 6 serving(s)
Number Of Ingredients 13
Steps:
- In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside.
- Bring large pot of salted water to boil. Add lentils and garlic; reduce heat and simmer, uncovered, until tender, about 20 minutes. Drain and rinse in cold water; drain again. Discard garlic.
- In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.).
- Stir in almonds and all but 1/4 cup (50 mL) of the feta; sprinkle with remaining feta.
Nutrition Facts : Calories 326.5, Fat 19.4, SaturatedFat 4.6, Cholesterol 16.7, Sodium 350.4, Carbohydrate 26.1, Fiber 11.8, Sugar 3.7, Protein 14
LENTIL SALAD WITH GRAPES AND FETA
Reader Julie Sun from New York City takes lentils beyond the soup bowl with this healthy dish, which is perfect to pack for lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- In a small saucepan, bring water to a boil. Add lentils, reduce to a simmer, and cover; cook until lentils are tender, about 30 minutes. Drain and rinse under cool water. Meanwhile, in a large bowl, whisk together red-wine vinegar, lemon juice, and honey. Whisk in olive oil. Stir in lentils, walnuts, grapes, celery, and thyme. Add feta. Season to taste with salt and pepper.
Nutrition Facts : Calories 297 g, Fat 18 g, Fiber 9 g, Protein 10 g, SaturatedFat 4 g
FETA, LENTIL & CILANTRO SALAD
Make and share this Feta, Lentil & Cilantro Salad recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Simmer the lentils for 20 minutes until tender.
- Drain and dress with the olive oil, the lemon juice and garlic while still warm.
- Cool to room temperature then pile into a large serving dish and stir through the rest of the ingredients.
LENTIL RICE SALAD WITH BEETROOT & FETA DRESSING
Get a healthy dose of folate and fibre in this good for you dish, which uses time saving ready-cooked rice
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Cook the beetroots in a pan of boiling water for 5-6 mins until just tender but still with a bite; add the carrots for the final 2 mins. Whisk together the vinegar, mustard, olive oil, chopped mint and sugar, and season.
- Put the rice and lentils in a bowl. Add the carrots and beetroots, then pour over the dressing and toss to combine. Transfer to a serving platter and sprinkle over the hazelnuts, feta and mint leaves to serve.
Nutrition Facts : Calories 496 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium
ASPARAGUS & LENTIL SALAD WITH CRANBERRIES & CRUMBLED FETA
Asparagus tips take the leading role in this healthy, seasonal salad with spring onions, cherry tomatoes and salty crumbled cheese
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Finely grate the garlic and put in a bowl. Boil the lentils for 25 mins, and put the asparagus in a steamer over them for the last 5 mins until just tender.
- Meanwhile, put the onions, cranberries, oil and vinegar in the bowl with the garlic and stir well. When the lentils are ready, drain and toss them into the dressing with the tomatoes. Tip into plastic containers (for a packed lunch), or onto plates, then top with the asparagus and crumble over the feta. Drizzle with a little extra oil, if you like.
Nutrition Facts : Calories 359 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
QUINOA, LENTIL & FETA SALAD
Quinoa, a protein-rich seed, makes a great substitute for rice or couscous. For extra flavour, try adding a stock cube to the water when cooking the quinoa. From BBC GoodFood Magazine.
Provided by English_Rose
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.
- Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.
- Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, scallions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.
Nutrition Facts : Calories 652.8, Fat 10.9, SaturatedFat 4.6, Cholesterol 23.4, Sodium 316, Carbohydrate 103.4, Fiber 34.9, Sugar 7, Protein 37.4
LENTIL, SQUASH AND FETA SALAD
A little something I threw together one night. Great for a vegetarian meal. You can add some browned sausages on the side or sliced in the salad for meat lovers.
Provided by Sackville
Categories Lentil
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oven to 200°C.
- Toss the squash with the olive oil and seasoning and roast in a baking tray for 30-40 minutes until tender, stirring occasionally.
- About 10 minutes before the squash is done, add in the cherry tomatoes.
- Meanwhile, cook the lentils according to the package instructions.
- Drain and let cool slightly.
- Mix with the olive oil, lemon juice, vinegar and brown sugar.
- Just before serving mix in the salad leaves and feta. Season to taste.
- Arrange the squash over the top. You may have a fair bit of squash left if you use a large squash. You can use this in other salads later or make it into a soup.
- If you like, you can also fry some sausages and onions and serve them alongside the salad. Or slice the sausages and mix them, once cooked, with the lentils.
Nutrition Facts : Calories 867.8, Fat 38.7, SaturatedFat 8.4, Cholesterol 22.2, Sodium 310, Carbohydrate 109.4, Fiber 34.1, Sugar 21.9, Protein 29.8
FRENCH LENTIL SALAD WITH FETA AND MINT
Number Of Ingredients 12
Steps:
- Rinse the lentils with water in a colander and look over carefully, removing any tiny stones or debris. Put in a medium pot with the garlic and bay leaf and cover by 2 to 3 inches with water. Bring to a boil. Once water boils, drop the heat until it simmers. Simmer until the lentils are just tender, but not mushy, about 20 minutes.
- While the lentils cook, in a medium bowl, make a dressing by whisking together the shallot, mustard, salt, vinegar, oil, several cracks of black pepper, and the optional sumac
- Once the lentils are cooked, drain in a colander and add to the bowl with the dressing. Mix well. Add the fennel, mint, and feta and mix gently. Taste and add more salt and pepper, if needed. Serve warm or cold.
LENTIL SALAD WITH OLIVES, MINT, AND FETA
Yield 4-6 people
Number Of Ingredients 12
Steps:
- 1. Place lentils and 1 teaspoon salt in bowl. Cover with 4 cups warm water (about 110 degrees) and soak for 1 hour. Drain well. (Drained lentils can be refrigerated for up to 2 days before cooking.) 2. Adjust oven rack to middle position and heat oven to 325 degrees. Place drained lentils, 2 cups water, broth, garlic, bay leaf, and ½ teaspoon salt in medium saucepan. Cover and bake until lentils are tender but remain intact, 40 to 60 minutes. Mean-while, whisk oil and vinegar together in large bowl. 3. Drain lentils well; remove and discard garlic and bay leaf. Add drained lentils, olives, mint, and shallot to dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with feta, and serve.
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