Lentil salads

Any type of lentil is suitable for a salad, but it’s important not to overcook it into porridge. If you cook French greenish lentils, then you don’t have to worry about them boiling. Of all the types, the greenish one is the most resistant to overcooking. In order to cook brown and reddish Egyptian lentils, it will take significantly less time. Just put the grains in boiling water, reduce the heat and wait 5-10 minutes. Lentils should remain slightly undercooked. The most common dressing is a mixture of vegetable oil and lemon juice.

Salad with sprouted lentils, broccoli, tomatoes and garlic

It would take a long time to list the beneficial characteristics of sprouted lentils. I would only like to note that this product is almost magical, and if you choose the right combination of ingredients for it, it is also very tasty. For connoisseurs of vitamin, low-calorie, etc.

Salad with sprouted lentils, spinach and sweet peppers

Spinach is an excellent companion to sprouted lentils in a salad. Carrots and sweet peppers will perfectly complement the vitamin company. Bell peppers will add brightness to the healthy vegetable set for lentil salad. Individuals who do not limit themselves in consumption.

Vitamin salad with sprouted lentils

If you don’t yet have the main ingredient for this most beneficial salad, I’ll tell you how to properly sprout lentils. Sort the kernels, separating the darkened beans. Pour the sorted lentils with cool water and leave overnight (that is, in the dark) or for 5.

Salad with feta cheese and lentils

Salad with feta cheese and lentils provides a range of flavors, including the sharpness and sweetness of Yalta onions, the saltiness of feta cheese, the juiciness of tomatoes and bell peppers. Boiled lentils balance everything out. It does not have its own distinct taste, which is similar to vegetables.

Lentil salad with beets

A recipe for lentil salad with beets can be a candidate for a classic vinaigrette. In general, this lean salad can be prepared at any time of the year, but, in my opinion, it is especially good for winter. For salad dressing I used balsamic vinegar.

Sprouted Lentil Salad

I’ve read a lot about the benefits of sprouts, but I’ve never tried it myself. I decided that it was better to create and regret than to later regret what was not done. I looked in my bins, lentils were the only thing I could try to germinate. I did it and didn’t regret it.

Warm beluga lentil salad with pumpkin and sweet pepper

Warm beluga lentil salad with baked vegetables is a real lunch (or dinner). The lentils cook quickly and taste soft and creamy. Therefore, it will benefit from the addition of baked vegetables with a pronounced taste and smell - pumpkin and sweet pepper.

Lentil-rice salad

brown or greenish lentils (cooked), rice (cooked), celery (crushed), carrots, peas (cooked), green onions (finely chopped), parsley (crushed), Dijon mustard, olive oil, honey, soy sauce (Sen Soy) Traditional Pepper), lemon juice, orange juice

section: Lentil salads

Potato salad with red lentils

potatoes, reddish lentils, green onions, garlic, fruit vinegar, salt, pepper, mustard, oil (from embryo grains)

section: Potato salads, Lentil salads

Apple salad with spinach and lentils

lentils, vegetable marinade, chili (dried), thyme (dry), spinach (leaves), apple (sour), apple cider vinegar, sour cream, salt, white pepper, sunflower oil, tomato, balsamic vinegar

section: Spinach salads, Lentil salads

Roast salad with lentils

lentils, cardamom, broccoli, feta cheese, olive oil, honey (watery), chili pepper (slightly hot), vinegar, salt, pepper, green onions

section: Lentil salads

Lentil salad

lentils (greenish), olive oil, onions (finely chopped), tomatoes (peeled and finely chopped), salt, pepper, parsley (finely chopped), lemon juice, onion rings, finely chopped parsley, lemon slices.

section: Lentil salads

Potato salad with red lentils

potatoes, lentils (reddish), green onions, garlic, fruit vinegar, salt, pepper, mustard, oil (from embryo grains)

section: Potato salads, Lentil salads

Lentil salad

lentils (boiled), green onions, apple (sour), sausage (meat), onions (reddish), chives, parsley, vegetable broth, mustard (medium hot), honey, pepper, salt

section: Lentil salads, Meat salads

Warm salad with lentils, chicken and broccoli

lentils, broccoli, garlic, British mustard (powder), balsamic vinegar, olive oil, onions (reddish), chicken breasts (smoked)

section: Chicken salads, Lentil salads

Lentil salad with celery

brown or greenish lentils, carrots, onions, celery (20cm long stem), mayonnaise, dark pepper (ground)

section: Lentil salads

Salad with duck breast and lentils

lentils, duck breast, dry sherry wine, soy sauce, green lettuce, tomatoes (small), olive oil

section: Duck salad, Lentil salads

Pasta salad with arugula and red lentils

reddish lentils, pasta, vinegar, arugula salad, salmon (smoked fillet), broth, dark pepper (ground), salt

section: Pasta salads, Lentil salads

Lentil salad with radishes and loin

lentils (boiled), radishes, bell peppers, brisket (smoked), oregano, yogurt, dark pepper (ground), salt

section: Lentil salads

Turnip and lentil salad

turnips, lentils (boiled), lettuce, green peas (canned), dill, mayonnaise, cream (whipped), hot ketchup, lemon juice, apples (grated sour), salt, pepper (ground)

section: Vegetable salads, Lentil salads

Buckwheat and lentil salad

vegetable broth, green lentils (wash and drain), olive oil, onion (chopped), celery (chopped), carrots (chopped), garlic (finely chopped), seasoning, oregano or marjoram (dry), thyme (dry) , cumin (ground), red pepper (ground), egg, buckwheat, olive oil, salt, vinegar

section: Lentil salads, Cereal salads

Lentil salad with haddock

greenish lentils, haddock, onions, herbs, cloves, milk, salt, pepper (in beans), mustard, olive oil, vinegar, salt, pepper, parsley

section: Fish salads, Lentil salads

Lentil salad with fried onions

lentils, rosemary, bay leaf, potatoes (boiled), tomatoes, garlic, wine vinegar, lemon juice, olive oil, salt, black pepper (ground), cumin, zest, parsley, onion, sunflower oil

section: Lentil salads

Lentil salad with green onions

lentils, green onions, garlic, red wine vinegar, olive oil, bell peppers (roasted)

section: Lentil salads

Lentil salad with onions and apples

lentils, green onions, apples, onions (reddish), parsley, vegetable broth, mustard, honey, pepper, salt

section: Lentil salads

Lentil salad with dried apricots

lentils, dried apricots, onions, walnuts (peeled), salt, pepper, vegetable oil, coriander (greens)

Lentil salads

A selection of lentil salad recipes with photos and step-by-step instructions. We will tell you and show you how to make lentil salad simply and deliciously!

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Lentil salad recipes

Ingredients

Lentils – 1.5 cups;

Dried apricots – 0.5 cups;

Walnuts – 3-4 tbsp. spoons;

Carrots – 1 piece;

Garlic as desired and to taste;

Fragrant herbs (Italian);

Vegetable oil – 2 tbsp. spoons;

Ingredients

Greenish lentils – 150 g;

Feta cheese – 150 gr;

Large strong tomato - 1 piece;

Small reddish onion - 1 piece;

Basil - several sprigs;

Lemon juice – 1 tsp;

Olive oil – 2 tbsp;

Salt, dark ground pepper - to taste.

Ingredients

Greenish lentils – 200 g

Salted or pickled cucumbers – 160 g

Mustard (French) – 1.5 tbsp.

Dark ground pepper - on the tip of a knife

Lemon juice – 2-3 tbsp.

Ingredients

Fresh carrots – 80 g

Pickled cucumbers – 40 g

Boiled-smoked bacon – 60 g

Lentils – 0.5 cups

Dill – 3 sprigs

Water for boiling carrots

Water for cooking lentils – 0.7 cups

Ingredients

Greenish lentils – 150 g

Water – 3 glasses

Smoked chicken – 200 g

Onions – 1 pc.

Green onion – 10 g

Vegetable oil – 1 tbsp.

Salt, pepper - to taste

Ingredients

Greenish lentils – 100 g

Champignons – 200 g

Dorway Blue cheese – 30 g

Garlic – 1 clove

Lemon juice – 1 tbsp.

Red pepper - a pinch

Vegetable oil – 2 tbsp.

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Recipe: Lentil Salad

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In Russia, the boom in popularity of lentils occurred in the 19th century. At this time, lentils were on the tables of both the poor and wealthy people. The first were attracted by its availability, the second by its taste and usefulness.

An unusual property of lentils is their highest yield. Surely, it is difficult to find a year in which a bad harvest of this undemanding plant was collected. The only drawback of lentils is that they ripen unevenly. Some of the pods ripen at one time, and the rest later. In other words, while some are ripening, others may go bad.

The healing properties of lentil beans have been known for a long time. Modern research has only confirmed the experience accumulated over centuries. Lentils help strengthen the immune system and restore the functioning of the urinary system. Promotes the activation of metabolic actions, has a beneficial effect on the heart and blood vessels. Thanks to its antioxidant effects, this legume helps slow down the aging process.

Lentils can boast a huge amount of calories - as much as 300 per 100 grams of product. But there are a lot of vitamins: A, E, group B and PP. Also in excess of various minerals: sodium, molybdenum, selenium, fluorine, iodine and manganese. In addition, there are dietary fiber, natural sugars and saturated fatty acids.

Lentils are widely used in cooking.
Imagine how many dishes you can create using beans and peas. But in their space you can easily take lentils. Now we will tell you about how to properly prepare lentil salads. So let's get started.

Salad with green onions

Ingredients needed to make the salad:

lentils – 200 g
green onion feathers – 100 g
garlic – 1 clove
reddish wine vinegar - 1 tbsp.
olive oil – 30 g
sweet pepper – 1 pc.

Sweet peppers need to be peeled, seeds removed and baked in the oven. After this, cut into small pieces.

Lentils need to be boiled until tender, strain and cool. Finely chop the garlic and mix with the cooled lentils. Also add finely chopped green onions.

To make the dressing, mix roasted peppers, olive oil and wine vinegar. Pour the dressing over the prepared salad and place it on the table.

Salad with apples and herbs

Ingredients needed to make apple salad:

lentils – 200 g
green onion feathers – 100 g
apples – 2 pcs.
blue onion – 1 pc.
fresh parsley – 50 g
vegetable broth – 100 g
mustard – 1 tbsp.
natural honey – 1 tbsp.
salt, ground dark pepper - a pinch
sunflower oil – 20 g
table bite – 1 tbsp.

First you need to boil the lentils, then finely chop the blue onion and green onion. Peel the apples, cut out the core and cut the pulp into cubes. Parsley should be washed and dried, and then finely chopped. Mix everything in one bowl and pour over the dressing.

To make the dressing, it is useful to combine vegetable broth, natural honey, sunflower oil, table vinegar, mustard, salt and pepper. Pour this dressing over the salad and serve to guests.

Regular lentil salad

Ingredients needed to make a regular salad:

lentils – 200 g
onions – 2 pcs.
sunflower oil – 75 g
salt - a pinch
fresh parsley – 20 g

Lentils need to be boiled with a little salt in the water. When it cools down, add some sunflower oil.

Pour the remaining sunflower oil into a frying pan and heat it up.
Later, finely chop the onion and place in a frying pan with oil. You need to fry it until golden brown. Mix all ingredients in one bowl, sprinkle with finely chopped parsley.

Salad with dried apricots

Ingredients needed to make salad with dried apricots:

lentils – 200 g
dried apricots – 50 g
onion – 1 pc.
walnut kernels – 30 g
sunflower oil – 75 g
coriander (greens) – 25 g
salt, ground dark pepper - a pinch

Lentils must first be boiled in salted water and then cooled. Peel the onion and finely chop it. Soak the dried apricots for a couple of minutes, and then cut into small pieces. Place the onion and dried apricots in a frying pan with hot sunflower oil and fry until golden brown. Then put it in a saucepan with lentils. Also add finely chopped walnuts. Heat all these ingredients for 10 minutes and serve warm. You need to decorate this salad with finely chopped coriander.

Zucchini salad

Ingredients needed to make zucchini salad:

lentils – 200 g
beans – 200 g
zucchini – 200 g
cabbage – 200 g
fresh herbs – 30 g
green onion feathers – 50 g
sunflower oil – 50 g
ground dark pepper - a pinch
lemon juice – 1 tsp.

Beans and lentils must be boiled until tender. Then cool and place in a bowl. Cut the zucchini into small cubes and chop the cabbage thinly. Chop the greens and mix with the previous ingredients. Pour sunflower oil over the salad, sprinkle with lemon juice and sprinkle with ground black pepper.

Bean salad

Ingredients needed to make bean salad:

lentils – 200 g
dry peas – 200 g
beans – 200 g
onions – 3 pcs.
sunflower oil – 100 g
garlic – 4 cloves
salt, dark ground pepper - a pinch

Boil lentils, beans and peas separately in salted water. Peel the onions, chop finely and place in a frying pan with heated sunflower oil. Fry until golden brown.

Mix fried onions with peas, beans and lentils, add salt and pepper, add garlic crushed through a press and mix moderately. This salad is best served warm.

Garlic salad

Ingredients needed to make garlic salad:

lentils – 1 cup
water – 1 liter
blue salad onion – 1 pc.
reddish paprika – 2 pcs.
garlic – 2 cloves
fresh basil – 100 g
balsamic vinegar - 1 tbsp.
lemon juice – 1 tbsp.
olive oil – 2 tbsp.
green lettuce leaves – 30 g
tomatoes – 1 pc.
feta cheese – 150 g
salt - a pinch

The lentils must be washed and poured with 1 liter of water, salt and put on fire. When it boils, cook over low heat for about 20 minutes. After this, strain and rinse with cool water.

Cut the onion into small cubes and chop the garlic with a knife. Place them in a frying pan with heated olive oil and fry until golden brown. Place everything in the lentils and add the peeled paprika, cut into small cubes. Drizzle everything with balsamic vinegar, olive oil and add chopped basil. The salad must be marinated before serving.

Before serving, finely chop the lettuce leaves and add to the salad. Also crumble feta cheese into it.

Beet salad

Ingredients needed to make beet salad:

lentils – 150 g
beets – 2 pcs.
apple cider vinegar - 1 tbsp.
olive oil – 5 tbsp.
feta cheese – 100 g
blue onion – 2 pcs.
sweet sand – 1 tbsp.
bee honey – 1 tbsp.
reddish ground pepper - a pinch
ground curry – 1 tbsp.
salt - to taste
tomatoes – 2 pcs.

The beets need to be peeled and cut into four parts, then sprinkled with salt, sugar, pepper, olive oil, honey and wrapped in foil. Place in the oven to bake for one hour at 200 degrees.

Place the lentils in a saucepan, add cool water, salt, sprinkle with curry and put on fire. When it boils, cook over low heat, covered, until tender, just do not overcook, so that the lentils remain intact. The water should evaporate one hundred percent, so there is no need to strain. But after cooking, you can wash the lentils under cool water.

The onion must be peeled and finely chopped. Cut the tomatoes into small cubes. Heat olive oil in a frying pan and add onion. Fry slightly and add tomatoes. Stir this mixture and sprinkle with salt and pepper. Fry the onions and tomatoes for a couple more minutes.

Feta can be reheated briefly in the microwave.
Add lentils to the tomatoes and onions and stir. Place the salad in a salad bowl and add feta cheese, which was previously crumbled into small pieces. This salad can be served either cool or warm.

Lentil salads – 4 simple and delicious recipes

Have a nice day, my dear housewives! Lentils are a tasty and nutritious product of the legume group, from which you can prepare a huge number of desired dishes, including not only soups, but also various salads.

Such salads are made very quickly and simply, but there are so many nutritional parameters in them that doctors advise including such treats in the diet not only for healthy people and athletes, but also for those who maintain a healthy lifestyle, want to quickly lose weight, or suffer from diseases of the liver, kidneys and digestive system.

We choose lentil salad, recipes for any day.

Lentil and cheese salad

Simple to make and at the same time using its own ingredients, this salad is quite unusual in taste, which can be a beautiful breakfast or addition to lunch and dinner.

Half a glass of greenish or red lentils
One tomato
Half a red bell pepper
Parsley and cilantro - several sprigs each
One reddish onion
Salt, chili pepper to taste
Adyghe cheese – 100 gr.
A couple of tablespoons of olive oil
Teriyaki sauce – 4-5 spoons

1. Boil the cereal in lightly salted water until tender, drain the water and allow the lentils to cool one hundred percent.

2. Wash pepper, tomato, cilantro and parsley and chop using the convenient method. In this case, you should remove the seeds and other entrails from the pepper, because they will give bitterness and spoil the entire taste of the dish.

3. Remove the peel from the onion and chop it into cubes or quarters of rings.

4. We wash the chili, very finely chop about a third of the small pepper. If you do not like spicy foods, then chili can be completely excluded from the dish.

5. In a separate small bowl, mix olive oil and sauce, add a little salt to this mixture.

6. Mix all the prepared salad ingredients in a salad bowl, season with sauce, set aside for now, and let the vegetables and lentils absorb the smell and taste of the dressing.

7. Cut the cheese piece into two or three parts, into thick slices, fry on both sides in a frying pan without oil, ideally with a rib bottom (grill). We put the donated Adyghe cheese on the salad, everything is ready!

Calorie content of salad per 100 g. – 174 kcal

Lentil salad with salmon and herbs

A nutritious and delicious snack for all occasions. Can be consumed as a real breakfast or afternoon snack, as well as as a supplement for dinner or lunch.

Boiled lentils – 1 cup
Salmon fillet – 400-500 gr.
Green onions – bunch
Two new cucumbers
Parsley - a couple of sprigs
Any oil (vegetable) – 3 tablespoons
Arugula – small bunch
Half a lemon
2-3 Cherry tomatoes
Salt and ground pepper to your taste

1. Wash the salmon fillet and cut into large pieces. Fry the fish in oil until perfectly crisp. Salmon fries very quickly, so hold your fish slices on each side for about 2 minutes.

2. Place the fish from the pan on paper towels to remove excess fat from the product and allow it to cool.

3. Place the pre-boiled and cooled lentils in a deep bowl, add chopped herbs, halved tomatoes and coarsely chopped fresh cucumbers.

4. Squeeze the juice from half a lemon, mix it with oil and spices, season the ingredients in a salad bowl with this mixture, and mix.

5. Place arugula on serving plates, then add salad soaked in dressing and place fried fish steaks on top. If you have some dressing left over, you can season the salmon pieces a little with it. All is ready! This appetizer should be served immediately after preparation and always cool.

The right spring lentil salad

A very simple and at the same time unusually tasty and necessary salad, which is suitable for both Lenten and real daily menus.

Dry lentils of any type – 100 gr.
A bunch of fresh green onions
Cherry tomatoes – to your taste, approximately 8-10 pcs.
Any kind of cheese, just not soft – 100 gr.
A clove or two garlic
Oil for dressing – 2-3 spoons
Fresh basil – 2-3 leaves
Hot chili pepper and salt to taste

1. First, we prepare the dressing for our own salad, because it needs to steep for a short time. To do this, mix crushed chili pepper (one third of the pod), salt, olive oil, chopped basil and garlic as finely as possible. Note that this dressing is perfect for most spring salads.

On a note! In this case, instead of olive oil, you can use sunflower oil, even with flavor.

2. Now let's move on to the appetizer itself. To make it, boil the lentils and cool them to room temperature. Next, mix the legumes with randomly chopped tomatoes (cherry tomatoes look great in a salad, cut into 4 parts), chopped green onions and cheese cut into slices or shavings.

3. All you have to do is mix the prepared dressing with the ingredients and the treat is ready!

Calorie content 100 gr. – 114 kcal