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Lentil Salad – 2 ways

September 7, 2015

Both versions of this lentil salad are delicious. It serves two as a side dish or light lunch with some bread or something to go along with it. It can be served warm or at room temperature.

lentil salad with mint, feta and olives

Lentil Salad with Olives, Mint and Feta:

1/2 cup lentils (brown, French green, or black beluga), picked over and rinsed

3 cups warm water (110 degrees F)

1 cup chicken broth

2 garlic cloves, lightly crushed and peeled

1 bay leaf

2 1/2 Tbsp extra-virgin olive oil

1 1/2 Tbsp white wine vinegar

1/4 cup chopped Kalamata olives

1/4 cup chopped fresh mint

1 shallot, minced

2 Tbsp crumbled feta

salt and pepper

Soak lentils and 1/2 tsp salt in 2 cups warm water for 1 hour. Drain, add 1 cup water, broth, garlic, bay leaf and 1/4 tsp salt in medium saucepan or small casserole. Cover and bake at 325 degrees F until lentils are tender but not falling apart, 40 to 60 min.

Whisk oil and vinegar. Drain lentils and remove garlic and bay leaf. Toss with dressing, olives, mint and shallot. Sprinkle with feta.

 

lentil salad with hazelnuts and goat cheese

Lentil Salad with Hazelnuts and Goat Cheese:

1/2 cup lentils (brown, French green, or black beluga), picked over and rinsed

3 cups warm water (110 degrees F)

1 cup chicken broth

2 garlic cloves, lightly crushed and peeled

1 bay leaf

2 1/2 Tbsp extra-virgin olive oil

1 1/2 Tbsp red wine vinegar

1 tsp Dijon mustard

2 Tbsp chopped fresh parsley

1 shallot, minced

1 oz. goat cheese, crumbled

2 Tbsp toasted skinned hazelnuts, coarsely chopped

salt and pepper

Soak lentils and 1/2 tsp salt in 2 cups warm water for 1 hour. Drain, add 1 cup water, broth, garlic, bay leaf and 1/4 tsp salt in medium saucepan or small casserole. Cover and bake at 325 degrees F until lentils are tender but not falling apart, 40 to 60 min.

Whisk oil, vinegar and mustard. Drain lentils and remove garlic and bay leaf. Toss with dressing, parsley and shallot. Sprinkle with goat cheese and hazelnuts.

(Recipes from America’s Test Kitchen’s Cooking for Two: 2013)

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From → Salads

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