Cold French Lentil Salad Recipe

Cold Lentil Salad • A Sweet Pea Chef

WEBJun 22, 2021 · Add enough water to fully cover lentils in a deep pot and cook, covered, over medium-high heat for 30-45 minutes, or …

1. Add enough water to fully cover lentils in a deep pot and cook, covered, over medium-high heat for 30-45 minutes, or until tender (but not falling apart).
2. Drain, rinse with cold water and set aside.
3. In a small mixing bowl, whisk together olive oil, lemon juice, garlic and vinegar. Set aside.
4. In a medium mixing bowl, combine cooked lentils, green onions, parsley, red onion and carrot. Drizzle olive oil mixture over salad and toss well. Season to taste with kosher salt and ground black pepper, if desired.

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Easy French Lentil Salad – A Couple Cooks

WEBFeb 4, 2020 · Place the lentils in the large bowl with the dressing (if you’d like to cool them quickly, drain them until cool water). Add the shallot, …

1. Make the Easy French Lentils.
2. Meanwhile, make the dressing: In a large bowl, whisk together the vinegar, Dijon mustard, and honey or maple syrup. Whisk in the olive oil 1 tablespoon at a time until it’s creamy and emulsified.
3. Thinly slice the shallot, then separate them into rings with your fingers. Roughly chop the mint.
4. Place the lentils in the large bowl with the dressing (if you’d like to cool them quickly, drain them until cool water). Add the shallot, mint, walnuts, and crumbles of the soft goat cheese. Add the kosher salt and fresh ground pepper and mix to combine. Taste and add more salt to taste. Serve immediately. Refrigerate any leftovers for up to 4 days (if you’re planning to make for lunches, omit the nuts and add when serving).

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Lentil Salad {Easy & Healthy} Two Peas & Their Pod

WEBJan 25, 2021 · Set aside. When the lentils are done cooking, use a colander to drain the lentils. Discard the bay leaf. Rinse quickly with cold water. …

1. In a large saucepan, combine the lentils, water or broth, and bay leaf. Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm. Do not overcook or the lentils will be mushy.
2. While the lentils are cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, honey or maple syrup, garlic, salt, and pepper. Set aside.
3. When the lentils are done cooking, use a colander to drain the lentils. Discard the bay leaf. Rinse quickly with cold water. Transfer to a large bowl.
4. Add the cucumber, red pepper, red onion, parsley, mint, and feta cheese, if using, to the bowl. Stir. Drizzle with dressing and toss until well combined. Serve immediately or let sit for 30 minutes so the flavors can meld.

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