Time 30m Yield 4 servings. Number Of Ingredients 12 Steps:
In a small saucepan, combine the lentils, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender. Drain and discard bay leaves. Rinse lentils in cold water. , In a large bowl, combine the lentils, cranberries, walnuts, feta cheese and parsley. In a small bowl, whisk the oil, lemon juice, honey, salt and pepper. Pour over lentil mixture; toss to coat. Refrigerate until serving.
Time 1h10m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Add the kale and shallots to a large bowl and set aside. Whisk together the vinegar, honey and mustard. Slowly whisk in the olive oil and season with salt and pepper. Pour over the kale and shallots and toss and stir roughly with tongs, about 3 minutes. You want to gently bruise the leaves of the kale. Once the kale looks soft, toss in the lentils, feta cheese and cranberries. Cover with plastic wrap and marinate 1 hour before serving.
Time 2h Yield 12 Number Of Ingredients 15 Steps:
Place lentils and 1 bay leaf in a saucepan with enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse with cold water until lentils cool and transfer to a large bowl. Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils. Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa. Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.
Time 5m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Toss greens, cranberries, cheese and walnuts in large bowl. Mix vinegar, honey, mustard and pepper with wire whisk until well blended. Gradually add oil, whisking constantly until well blended. Pour over salad; toss to coat. Serve immediately.
Time 30m Number Of Ingredients 9 Steps:
Finely grate the garlic and put in a bowl. Boil the lentils for 25 mins, and put the asparagus in a steamer over them for the last 5 mins until just tender. Meanwhile, put the onions, cranberries, oil and vinegar in the bowl with the garlic and stir well. When the lentils are ready, drain and toss them into the dressing with the tomatoes. Tip into plastic containers (for a packed lunch), or onto plates, then top with the asparagus and crumble over the feta. Drizzle with a little extra oil, if you like.
Time 30m Yield 6 serving(s) Number Of Ingredients 14 Steps:
cook lentils according to directions on bag, until tender (but not mushy). remove from heat and let cool at room temperature. Chop up all the vegetables, and crumble the feta. Combine all the salad ingredients together. In a small bowl prepare dressing by whisking all the ingredients together. Pour dressing over salad, mix well and chill for a couple of hours before serving.
Time 1h20m Yield 8 Number Of Ingredients 10 Steps:
Place lentils into a large pot and cover with water. Add salt and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat, and simmer until lentils are tender yet firm to the bite, 30 to 40 minutes. Drain well and allow to cool, about 30 minutes. Remove bay leaf. Mix olive oil, lemon juice, parsley, and oregano together in a bowl for the dressing. Season with salt and pepper. Combine lentils, tomatoes, and onion in a large bowl. Add dressing and mix until well combined. Add feta cheese and carefully mix to combine.
Time 15m Yield 4 servings Number Of Ingredients 9 Steps:
Toss greens with cranberries, cheese and walnuts in salad bowl. Beat vinegar, honey, mustard and pepper with wire whisk until well blended. Gradually add oil, beating until well blended. Pour over salad; toss to coat.
Time 35m Yield 8 servings. Number Of Ingredients 12 Steps:
Prepare rice according to package directions. Drain; rinse with cold water. Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, until tender, 20-25 minutes. Drain; rinse with cold water., In a small bowl, whisk oil, lemon juice, vinegar, garlic and salt until blended. In a large bowl, combine rice, lentils, tomatoes and green onions; drizzle with dressing. Just before serving, stir in arugula and cheese.
Number Of Ingredients 14 Steps:
Bring a medium saucepan of water to a boil. Add lentils, garlic, and bay leaf. Simmer for 20 minutes, or until lentils are tender. Drain, and rinse lentils under cold water. Discard garlic and bay leaf. In a large bowl combine lentils, celery, onion, pepper, parsley, and rosemary. In a small bowl, whisk together lemon juice and olive oil. Drizzle over lentil mixture, add feta, and stir gently to incorporate. Season with salt and pepper. Serve on a bed of baby lettuce, and garnish with cucumber slices.
