DELICIOUS GREEK LENTIL SALAD RECIPE WITH FETA CHEESE (FAKES SALATA)
An absolutely delicious and super healthy Greek lentil salad recipe with feta cheese and fresh vegetables. Whether eaten as a snack, side or light vegetarian meal, this super easy feta lentil salad recipe never fails to impress!
Provided by Eli K. Giannopoulos
Categories Salad
Time 30m
Number Of Ingredients 14
Steps:
- To prepare this Greek style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6cm of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. For this Greek lentil feta salad recipe the lentils should be cooked, but still retain a slight tooth. Keep in mind that different varieties of lentils cook at different times, so have a taste after 15 minutes and be careful not to overcook them!
- In the meantime prepare the vegetables. For this Greek feta lentil salad recipe, you could use the peppers raw, cut into little cubes or roasted. Roasting the peppers, until slightly soft, will give extra flavour. To roast the peppers, cut them in half crosswise and place on a baking tray, lined with parchment pepper. Drizzle with a little olive oil and season with salt. Bake in preheated oven at 200-220C for about 20 minutes, or until softened.
- To prepare the dressing for this Greek lentil salad recipe, add all the ingredients in a bowl and whisk to combine.
- When the lentils are cooked, drain them in a colander and place under cold running water to stop the cooking process. Once cooled slightly place lentils in a large serving bowl and toss with dressing. Add the chopped onion, cherry tomatoes, feta cheese, olives and roasted peppers (sliced) and blend. Wait to add the fresh herbs just before serving. Enjoy!
MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD
A perfect summer salad to share with friends and family over a picnic or for dinner. This whole food lentil salad recipe is super easy to make, plus it's vegan-friendly!
Provided by Pooja Mottl
Categories Salad Beans Lentil Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
- Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
- Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
- Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.
Nutrition Facts : Calories 479.5 calories, Carbohydrate 37.5 g, Fat 32.2 g, Fiber 12.1 g, Protein 12 g, SaturatedFat 4.5 g, Sodium 673 mg, Sugar 8.9 g
BIG GREEN LENTIL SALAD
Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you'll actually be excited to eat.
Provided by Heidi Swanson
Categories Bon Appétit Dinner Salad Lentil Quick & Easy Quick and Healthy Healthy Avocado Arugula Basil Yogurt
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook lentils in a large saucepan of simmering salted water until they are tender but still retain their shape, 20-30 minutes. Drain, rinse under cold running water, and drain well again.
- Mix yogurt, garlic, turmeric, 1/4 tsp. salt, and a generous grind of pepper in a small bowl to combine; set aside.
- Toss lentils, sunflower seeds, lemon juice, 3 Tbsp. oil, and remaining 1/2 tsp. salt in a large bowl. Gently fold in avocado, arugula, and basil.
- Spread reserved yogurt sauce across a platter and spoon lentil mixture on top; drizzle with oil.
LENTIL SALAD WITH TAHINI DRESSING
Pack four of your 5-a-day into each portion of this healthy lentil and sweet potato salad, which provides calcium, iron, folate, vitamin C and fibre.
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a large non-stick wok. Add the sweet potato and fry for 5 mins, stirring frequently until it starts to soften. If it starts to brown too quickly, put a lid on the pan. Add the carrot, courgette, onion, cumin and ginger, then cook over a high heat, stirring frequently, until the veg is tender and a little charred. Stir in the seeds towards the end so they cook for a couple of mins. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.
- Meanwhile, stir the tahini with the garlic, yogurt and 1 tbsp water to make a dressing. Spoon the lentil salad into bowls and top with the dressing and paprika, if using. If you're following our Healthy Diet Plan, save two portions stored in containers and chill until ready to eat.
Nutrition Facts : Calories 460 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 23 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.36 milligram of sodium
WARM LENTIL AND ACORN SQUASH SALAD WITH YOGURT VINAIGRETTE
Steps:
- For the salad: Preheat the oven to 375 degrees F. Using a sharp knife, cut the squash halves into 1-inch cubes, leaving the skin intact. Add to a bowl and toss with 3 generous tablespoons of the olive oil, the thyme and season with salt and black pepper. Transfer to a large baking sheet. Roast the squash until fork tender, 25 to 30 minutes. Remove from the oven and cool slightly.
- Add 3 cups water, the lentils, onions, garlic, lemon slices, bay leaf, red pepper flakes and some black pepper to a medium saucepot. Set over high heat and bring to a boil. Reduce the heat to medium-low. Simmer until tender, 20 to 25 minutes. Season with salt. Remove from the heat and drain. Discard the onions, lemons and bay leaf. Put the lentils in a large glass mixing bowl, toss with a scant tablespoon olive oil and set aside.
- For the caramelized onions: Meanwhile, place a large saute pan over high heat and add 2 tablespoons olive oil. Once hot, add the sliced onions. Season with salt and pepper. Cook until starting to color, about 30 seconds. Reduce the heat to low. Caramelize, stirring occasionally, about 20 minutes; the onions should be tacky and deep golden brown. Remove from the heat and keep warm.
- For the yogurt vinaigrette: In a large glass mixing bowl, whisk the white wine vinegar, lemon juice, garlic, mint, cilantro and scallions together until incorporated. Drizzle in the olive oil and whisk until smooth, about a minute. Add the yogurt and continue whisking until creamy, an additional minute. Season with salt and pepper. Cover and refrigerate in an airtight container until ready for use, or up to 3 days.
- To serve: When the squash is cool enough to handle, transfer to bowl with the lentils. Drizzle in the yogurt vinaigrette and toss to coat completely. Spoon into a large serving dish and garnish with the caramelized onions.
CURRIED LENTILS WITH YOGURT
In this easy to prepare side dish, yogurt softens the intensity of curry while allowing the spice to impart its distinct, aromatic flavor.
Provided by Sharon123
Categories Lentil
Time 41m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat.
- Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes.
- Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds.
- Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt.
- Drain lentil mixture in strainer; transfer to large serving bowl.
- Fold in yogurt mixture, carrot, and parsley.
- Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.
More about "lentil and yogurt salad food"
GREEN LENTIL SALAD RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (27)Estimated Reading Time 5 minsServings 4
- Cook lentils in a large saucepan of simmering salted water until they are tender but still retain their shape, 20–30 minutes. Drain, rinse under cold running water, and drain well again.
- Mix yogurt, garlic, turmeric, ¼ tsp. salt, and a generous grind of pepper in a small bowl to combine; set aside.
- Toss lentils, sunflower seeds, lemon juice, 3 Tbsp. oil, and remaining ½ tsp. salt in a large bowl. Gently fold in avocado, arugula, and basil.
LENTIL SALAD WITH SPRING VEGGIES, MINT AND YOGURT ...
From feastingathome.com
5/5 (5)Total Time 40 minsCategory SaladCalories 342 per serving
- Cook the lentils in salted water until tender, but not falling apart. Lightly steam, grill or blanch the veggies. If adding radishes, you can keep those raw and crunchy- (or feel free to grill them). If using chard, finely chop and wilt in a pan with a little olive oil, shallot or garlic, and salt and pepper.
- Place the lentils, veggies, onion, garlic and mint in a bowl. Toss with the olive oil, lemon zest and juice form ½ a lemon. Season generously with salt, pepper and optional sumac. Adjust lemon, adding more if you like. If it’s bland, it most likely needs salt.
GARLICKY LENTIL SALAD WITH YOGURT DRESSING | RECIPE ...
From kitchenstories.com
4.5/5 (58)Category MainCuisine Middle EasternTotal Time 45 mins
- Bring water to a boil over high heat in a pot. Once the water is boiling, add lentils and reduce heat to medium-low, letting it just barely simmer until lentils are tender, approx. 20 – 30 min. Strain and set aside to cool.
- While waiting for the water to come to a boil, mince all garlic, red onion, parsley, mint, and cilantro, setting the onion and herbs aside in a large bowl, and reserve garlic separately. Dice cucumber, seed and dice tomato, zest lemon, and add all to the bowl with herbs. Juice zested lemon and reserve.
- While lentils are simmering, heat olive oil in a skillet over medium heat. Add most of minced garlic (reserving about one quarter) and cook until golden, approx. 5 mins.
- Remove pan from heat and add in cumin and just over half of lemon juice. Mix to combine. Add warm lentils to the bowl with herbs and tomato and cucumber, then pour the garlic mixture over the top. Season with salt and pepper to taste and toss lightly.
LENTIL AND CARROT SALAD WITH LEMON YOGURT SAUCE | …
From familymealsinheels.com
Estimated Reading Time 1 min
BROCCOLI & LENTIL SALAD WITH TURMERIC YOGURT DRESSING ...
From lentils.org
Servings 4Total Time 20 mins
ROASTED WINTER SQUASH, LENTIL AND GREENS SALAD | …
From dairyfarmersofcanada.ca
Carbohydrate 34 gFat 13 gEnergy 283 CaloriesProtein 12 g
LOW FODMAP LENTIL SALAD WITH GREENS & YOGURT
From fodmapeveryday.com
3.7/5 (3)Category Breakfast, Salad, Side DishCuisine AmericanTotal Time 10 mins
- Heat 1 tablespoon of the oil in a nonstick skillet over low-medium heat and add the walnuts and the cumin seed. Toss frequently and cook just until lightly toasted and the cumin smells fragrant. Remove from heat and set aside.
- Spread the thick yogurt on your serving platter to about 1/3-inch (8 mthickness. Salt and pepper lightly.
- Place the arugula, lettuces and lentils in a mixing bowl. Scrape nuts and cumin seed and any oil over them. Season with salt and pepper, drizzle on a little of the reserved olive oil and some of the lemon juice to taste; don’t over dress the salad. Just toss, taste and adjust lemon juice, olive oil and seasoning until you get it right.
- Mound the lentils and greens on top of the yogurt and serve with slices of low FODMAP baguette or low FODMAP crackers.
ROASTED BEET & CARROT LENTIL SALAD WITH FETA, YOGURT ...
From bojongourmet.com
4.8/5 (11)Total Time 40 minsCategory Main Course, SaladCalories 546 per serving
- Place the lentils in a medium saucepan, cover with 3 inches of water, and add the onion and bay leaf. Place over high heat, bring to a boil, then reduce the heat to low and simmer until the lentils are tender but still holding a shape, 20 to 30 minutes. Add 1 teaspoon salt toward the end of the cooking time, and more water if needed. Drain the lentils and discard the onion and bay leaf.
- Meanwhile, toss the beets and carrots with 2 tablespoons of the olive oil and 1/2 teaspoon each salt and pepper. Roast in the oven until browned and tender, tossing them halfway through cooking, 25 to 30 minutes.
- In a small bowl, whisk together the yogurt, garlic, lemon juice, chopped parsley and dill, 1/4 teaspoon salt, and the remaining 1 tablespoon olive oil.
CHARRED BROCCOLI STEAKS WITH LENTIL SALAD AND HARISSA YOGURT
From deliciousmagazine.co.uk
5/5 (2)Total Time 10 minsCategory Favourite Warm Salad RecipesCalories 548 per serving
- Heat a griddle pan over a high heat. Mix 1 tbsp harissa with the olive oil. Brush the broccoli steaks with the harissa oil and season well. Cook the broccoli steaks for 3-4 minutes on each side or until tender with good char lines. Set aside and keep warm. Add the lemons, cut side down, and griddle for 2-3 minutes until charred.
- While the broccoli cooks, make the salad. Combine the lentils, antipasti, chopped and whole rocket, and the almonds. Season with the juice from the charred lemons, a drizzle of oil and a good pinch of salt. Stir to combine.
- Arrange the lentil salad on a platter or plates, top with the broccoli and serve warm with the harissa yogurt.
FALL VEGETABLE AND LENTIL SALAD RECIPE - COOKING LIGHT
From cookinglight.com
Servings 6Calories 250 per servingTotal Time 40 mins
- Preheat oven to 425°F. Place lentils and bay leaves in a small saucepan; cover with water to 2 inches above lentils.
- Bring to a boil over high; reduce heat to medium-low, and simmer until tender, 25 to 30 minutes.
MOROCCAN LENTIL SALAD RECIPE | EATINGWELL
From eatingwell.com
5/5 (3)Total Time 40 minsCategory Healthy Potluck Side Dish RecipesCalories 250 per serving
- To prepare dressing: Cook paprika and cumin in a small skillet over medium heat, stirring occasionally, until very fragrant, about 2 minutes. Transfer to a large bowl and add lemon juice, 1 teaspoon salt and pepper. Whisk in 1/3 cup oil, then stir in preserved lemon peel (or lemon zest).
- To prepare salad: Place lentils in a medium saucepan with enough water to cover by 2 inches. Bring to a boil, reduce heat and simmer gently for 15 minutes. Stir in salt and continue cooking until just tender, but not at all mushy, 5 to 10 minutes more. Drain well.
- Meanwhile, heat oil in a large skillet over medium heat. Add carrots and onion; cook, stirring occasionally, until tender, 10 to 15 minutes. Remove from heat.
- Add the lentils, vegetables and dates to the dressing; stir until well combined. Stir in mint just before serving.
HOW TO MAKE LENTIL, ARUGULA, AND AVOCADO SALAD RECIPE ...
From health.com
Servings 4Calories 412 per servingTotal Time 15 mins
- Place arugula, radicchio, tomatoes, and ¼ cup of the pumpkin seeds in a large bowl. Add ½ cup yogurt dressing; toss gently to coat. Divide among 4 shallow bowls. Top with lentils, avocado, and remaining ¼ cup pumpkin seeds. Drizzle with remaining dressing.
LENTILS FOLDED INTO YOGURT, SPINACH, AND BASIL - 101 COOKBOOKS
From 101cookbooks.com
5/5 (3)Total Time 17 minsCategory Lunch, Main CourseCalories 386 per serving
- Heat a small saute pan over medium heat. Add the pine nuts or walnuts and cook until lightly toasted, 5 to 7 minutes. Lay them out on a wood cutting board to cool, then chop them roughly to the size of the lentils.
- If your knife is sharp enough to slice the spinach and basil leaves without bruising them, gently cut them into bite-sized pieces. Otherwise, tear by hand.
- Place the lentils in a bowl and mix in the spinach, basil, parsley, and garlic. Squeeze the lemon into the lentils (mindful to omit the seeds), mix, and then fold in the yogurt. Mix again, and then pour in the olive oil, stirring, as you do, to combine. At this point, taste the mixture, and season with salt, and two good grindings of pepper. Finally, fold the roasted nuts into the dish, and finish with a drizzle of oil.
SPICY LENTIL SALAD WITH YOGURT AND CILANTRO RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 372 per servingTotal Time 38 mins
- Put lentils in a pan, sprinkle with 1/2 tsp. salt. Cover with 1 inch cold water. Bring to a boil. Reduce heat to medium-low; simmer until lentils are just tender, 15 to 20 minutes. Drain. Transfer to a bowl. Let cool.
- Add yogurt, 2 Tbsp. olive oil, cilantro, garlic, cumin and cayenne. Gently stir and season with salt. Divide greens among 4 plates; mound lentils in center. Place tomatoes (and cucumbers, if desired) on the side and drizzle remaining olive oil over all. Serve immediately.
LENTIL GREEK SALAD WITH DILL SAUCE RECIPE - PINCH OF YUM
From pinchofyum.com
Reviews 54Calories 278 per servingCategory Salad
CAULIFLOWER, SWEET POTATO, AND LENTIL SALAD WITH CREAMY ...
From justalittlebitofbacon.com
Estimated Reading Time 5 mins
- Roast the vegetables: Toss the sweet potatoes with some olive oil and kosher salt and spread them out on a baking sheet. Roast for 15 minutes.
- Toss the cauliflower in olive oil and kosher salt. Stir and turn the potatoes, then add the cauiflower to the baking sheet and roast for an additional 15 minutes.
- Cook the lentils: While the vegetables are roasting, fill a medium saucepan about 1/2 way with water and bring to a boil. Add a spoonful of kosher salt and the lentils.
CRISPY LENTIL SALAD WITH ARUGULA AND GARLIC YOGURT SAUCE
From spicesinmydna.com
5/5 (2)Servings 3Cuisine Meatless, Mediterranean, VegetarianCategory Dinner, Lunch, Salad
- Begin by cooking the lentils. Rinse the lentils and discard any small stones. Bring a large pot of salted water to a boil. Once boiling, add the lentils and bay leaf. Cook according to package directions, or until lentils are tender. (It usually takes about 20 minutes.) Drain lentils, and discard bay leaf. Let lentils drain thouroughly while you make the garlic yogurt sauce. (You want them to be as dry as possible before pan-frying them!)
- For the garlic yogurt sauce, add the yogurt, garlic, lemon juice, olive oil, dill, salt, and pepper to a food processor. Blend until all ingredients are completely combined and creamy. Season to taste with additional salt and pepper if desired. Set aside.
- To a large mixing bowl, add the arugula, fennel, red onion, avocado, dill, and mint. Toss gently to combine. Set aside. Make the vinaigrette. In a medium bowl, whisk together the shallot, lemon zest, lemon juice, white wine vinegar, salt, and pepper until combined. Season to taste with additional salt and pepper if desired. Set aside.
- Finish making the crispy lentils. Heat a large nonstick skillet over medium to medium-high heat. Add the olive oil. Once hot, add the lentils and press down with the back of a rubber spatula or wooden spoon into a flat, even layer. Cook for 4-5 minutes (don't stir!), then stir, press the lentils down again, and let the other side crisp up for another 3-4 minutes. At this point, they should be crispy, but you can repeat this process until they are crispy enough for your liking! Season to taste with salt and pepper.
LENTIL AND YOGURT SALAD RECIPE - FOOD.COM
From food.com
5/5 (5)Total Time 35 minsCategory LentilCalories 121 per serving
- The following is for green lentils, other kinds of lentils take less time to cook. So check your package directions. Cover and cook over medium heat for 25-30 minutes or until lentils are tender but not mushy.
MOROCCAN LENTIL SALAD - KATH EATS REAL FOOD
From katheats.com
5/5 (2)Category EntreeCuisine MoroccanTotal Time 30 mins
- When ready to serve, place a generous spoonful of yogurt sauce on top of the lentil salad and garnish each portion with remaining feta.
RED LENTIL AND OLIVE SALAD WITH FETA MINT DRESSING - LIVE ...
From livenaturallymagazine.com
- Combine the lentils and bay leaf. Place in a medium size pot and add 3 cups of water. Bring to a boil. Reduce heat to medium-low and cook until tender, about 15 minutes. Make sure to keep lentils covered with water during cooking; if water level is low, add additional water and reduce the cooking temperature.
- Drain the water and pull out the bay leaf. Add chopped olives and tomato halves and refrigerate until cold.
- While the lentils are chilling make the dressing. Combine dressing ingredients in a food processor. Blend until smooth, season with salt and pepper to taste. Serve over lentils
LENTIL AND VEGETABLE SALAD | RICARDO
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5/5 (22)Total Time 1 hr 10 minsCategory AppetizersCalories 230 per serving
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5/5 (10)Total Time 15 mins
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From eatingwell.com
4/5 (9)Total Time 15 minsCategory Healthy Salad RecipesCalories 250 per serving
OUR FAVORITE LENTIL RECIPES | COOKING LIGHT
From cookinglight.com
Estimated Reading Time 5 mins
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From soscuisine.com
4/5 (4)Category Lunch BoxServings 4Calories 550 per serving
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From tastingwithtina.com
Cuisine VegetarianTotal Time 1 hr 10 minsCategory DinnerCalories 561 per serving
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