In a large pot, wash and rinse the barley and lentils. Fill pot with a lot of water, and bring to a boil. Once boiling, reduce the heat and boil until cooked - 45 minutes to an hour.
Drain and rinse with cool water.
Transfer to a salad bowl and toss with the onions/chives.
Combine all the dressing ingredients, then add to the lentil-barley-onion mixture, stirring until well combined.
if desired. I serve the salad at room temperature or warm
Heat water and lentils to boiling; reduce heat.
Cover, simmer 3 minutes; remove from heat.
Let stand 1 to 2 hours.
Drain lentils; stir in ham, salad dressing, onions, olives, salt and pepper.
Cover and refrigerate for at least 1 hour.
Line salad bowl with lettuce leaves.
Spoon salad into bowl and garnish with parsley.
Makes 4 servings.
olander.
To complete the lentil salad: In large bowl, toss lentils
Combine breadcrumbs and milk in a medium bowl. Add ground pork, onions, lemon juice, chili and garlic. Season. Shape into 8 rissoles. Transfer to a plate, cover with plastic wrap and chill for 15 mins.
Heat a large frying pan over medium-high heat. Lightly coat pan with oil. Cook rissoles for 3-4 mins per side, or until browned and cooked through.
Meanwhile, to make the lentil salad, combine all ingredients in a medium bowl. Season.
Serve rissoles with lentil salad and lemon wedges.
tir in spinach. Add to lentil mixture along with remaining dressing
.
Spread the red lentil filling evenly over the pastry
ver the top of the salad. A creamy blue cheese or
oint, you can allow the salad to sit a bit at
efrigerator til ready to mix salad ingredients together.
When ready
nd let cool.
Divide lentil mixture and cheese between squares
up of the breadcrumbs. Shape lentil mixture into four patties. Meanwhile
ork in pan.
Make salad; Line crispy tortillas with romaine
Salad:.
1. Mix first 8 ingredients into salad bowl.
2. Drizzle on dressing and toss.
Spiced Pecans:.
1. Heat first ingredients in saucepan until thickened.
2. Stir in pecans.
3. Spread hot pecans on piece of wax paper.
4. When cool, break into chunks
Dressing:.
1. Mix all ingredients.
2. Whisk together until blended.
In a medium bowl, combine the lentil sprouts, cucumber, tomato, green onions, cilantro and radishes. Toss lightly.
In a smaller bowl, whisk together the olive oil, lemon juice, white wine vinegar, oregano, garlic powder, curry powder, mustard, salt and pepper. Drizzle the dressing over the salad, and toss lightly to coat. Chill for 20 to 30 minutes to allow the flavors to blend before serving.
Heat oil in a large pan and cook onion until lightly browned.
Add garlic and spices, cook, stirring until fragrant.
Add potatoes, lentils, recipe #363158 and water, bring to a boil then immediately reduce heat and simmer, covered for 20 minutes until potatoes are cooked and sauce is thickened, season with sea salt, to taste.
Serve over basmati rice cooked in chicken broth and garnish with fresh coriander sprigs.
In a saucepan, brown shallot in oil. Add lentils and stir well. Add chicken stock and bay leaf. Bring to boil. Cover and let simmer at low heat about 45 minutes or until lentils are tender. Add more stock is needed. Drain if needed. Add salt and pepper at the end of cooking. Remove bay leaf.
You'll need half this recipe to do the Vegetable Lentil Cream/Soup.
For the Salad:
Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
For the Vinaigrette:
Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
Pour the vinaigrette over the salad and toss well.
crock pot!
**This recipe also doubles well!
hem to the lentil mixture.
Season the salad with vinegar and