Best Lentil Salad With Cucumbers Tomatoes And Baby Spinach Recipes

LENTIL SALAD

Steps:

• Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
• Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
• Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
• Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.

LENTIL SALAD WITH CUCUMBERS, TOMATOES AND BABY SPINACH

Steps:

• Rinse the lentils under running water and add them to a large pot of rapidly boiling salted water. Return to a simmer and cook until they are tender, 20 to 30 minutes. Drain the lentils, rinse under running water to stop the cooking and let them cool.
• Stir the lentils, chives and garlic together in a large bowl with 2 tablespoons olive oil. Season with with 1/2 teaspoon salt and one-eighth teaspoon pepper.
• Stir in the cucumber, cherry tomatoes, onion and lemon juice. Gently fold in baby spinach. Add just enough olive oil to moisten the baby spinach (you may not need to add any). Stir in the pine nuts and season with more salt and pepper to taste. Serve at room temperature.

HERBED LENTILS WITH SPINACH AND TOMATOES

Steps:

• Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.
• Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.
• Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron,
• Good source of: Potassium

FARRO LENTIL SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, combine the farro, lentils, tomatoes, cucumber, yellow pepper, red pepper, and parsley.
• In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, salt, and pepper, and whisk until well-combined.
• Pour the vinaigrette over the farro salad and toss until well-combined.
• Distribute the farro salad into airtight containers with the arugula, if using. Refrigerate for up to 5 days.
• Enjoy!

LENTIL & TOMATO SALAD

Steps:

• Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
• Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings - after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.

BABY SPINACH AND LENTIL SALAD

Steps:

• Sort and wash lentils, place in a pan with bay leaf, cinnamon stick and stock.
• Bring to a boil, reduce heat and simmer 15 to 20 minutes or until tender; drain, discarding the bay leaf and cinnamon stick.
• While the lentils are cooking, place the minced garlic and onion in a small skillet adding 1 to 2 tablespoons of the lentil cooking liquid; cook the onions and garlic until soft and lightly browned.
• Place the lentils in a large bowl adding the olives through parsley; stir in cooked onion and garlic.
• Combine the fennel seeds, oregano and red pepper flakes, crushing to release the flavors; add to the lentil mixture.
• Drizzle with the lemon juice and olive oil.
• Add feta cheese and mix to combine, season with salt and pepper to taste.
• Chill for several hours before serving.
• Divide the salad greens among chilled plates and top with lentil salad mixiture.

LENTILS AND SPINACH

Steps:

• Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
• Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
• Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.