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Aug 15, 2011 03:00 PM

Cold Lentil Salad Ideas

I've tried to incorporate more lentils into my diet, as they're a wonderfully healthy food. But I like them best in cold salads. Does anyone have any good recipes? I made one on the fly a couple nights ago that I just love - but I'm gonna get tired of it after I finish the rather large batch.

I mixed together the following:
1 roasted red pepper (done on the grill)
shreds of lightly sauteed zucchini
shreds of raw baby spinach
mixed olives, chopped
two roasted beets (golden and red)
finely chopped green onions (mostly the green bits)
feta crumbles

Topped it all off with a red wine vinaigrette made with walnut oil, garlic, Italian seasoning and a touch of honey. It's pretty good. Would love some more ideas though!

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  1. i know i've posted this before, but here you go:

    lentils at room temp (i use french lentils, they're so nice and delicate)
    hard boiled eggs, cut into eighths
    avocado, cut similar size
    dressing - juice of 3 or 4 lemons, s&p, tbs. Dijon mustard, extra virgin olive oil, and 2 minced shallots.
    very simple, very delightful. something about the combo of textures and flavors make this a total hit anytime i bring it anywhere. i love the idea of walnut oil. and beets!

    2 Replies
    1. re: mariacarmen

      I just copied this. I'd seen your post of this before, but forgot about it. I'm going to get an avocado and make this soon. Thx, MC.

      1. re: mariacarmen

        this sounds fantastic! Lots of protein, healthy fat, creaminess, with a bit of acidic bite. My version is:

        french lentils
        roasted diced beets (I add these as I serve out the portions.... to myself... so as to preserve the colors of the other ingredients)
        halved grape tomatoes
        half moons of english cucumber
        sliced red onion
        thiny sliced fennel (with fronds as garnish/herbage)
        whole salted marcona almonds
        Instead of adding a separate dressing, I just spoon some dijon mustard on top, a glug or three of tarragon vinegar, s&p, and a scant glug of a VERY fruity extra virgin olive oil.

        I make a big batch and eat a small bowl for at least one meal a day til it's gone because I love it so much

      2. There's a lentil salad with coconut & tomato that I love at room temperature - it comes from a book called Indian Home Cooking. If you want to make it right, it requires some ingredients that are hard to come by in some parts of the US: black mustard seed, curry leaves, asafetida. If you want the recipe, let me know.

        10 Replies
        1. re: THewat

          I would love to have this recipe. The only thing I can't ever find are curry leaves, not even at our intl. market that stocks every other conceivable Indian ingredient.. (Even when I was in NY recently and went to Kalustyan's, they didn't have them.) Anyone have a good mail order source? Or suggestions for substitutions?

          1. re: nomadchowwoman

            Sometimes the place just north of Kalustyan's has them, even when Kalustyan's doesn't. But I find them most reliably in NY in Jackson Heights, Queens - Patel Brothers almost always has them. I buy lots & freeze. I really love the flavor & I haven't found a substitute.

            Warm Lentil Salad with Coconut & Tomato, from Indian Home Cooking (Saran & Lyness)

            21/2 Tablespoons Canola oil
            1 Tablespoon black mustard seed
            1 teaspoon yellow split peas
            1 teaspoon cumin seed
            2 whole dry red chiles
            8 fresh or 12 frozen curry leaves, torn
            1/8 teaspoon asafetida
            1 fresh hot green chile, cut into thin slices
            1 red onion sliced
            1 1/2 teaspoons salt
            2 tablespoons unsweetened shredded coconut
            1 small tomato, chopped
            1 cup split peas or lentils simmered until just tender
            juice of 1/2 lemon
            1/4 cup chopped cilantro

            Combine oil, mustard seeds & yellow split peas; cook over med-high heat until mustard seeds crackle. Add the cumin & cook until it turns brown. Add the dried chiles, curry leaves & asafetida & cook, stirring, about 1 more minute. Add the fresh chile, onion & salt & cook until the onion softens. Add the coconut & cook until it turns golden brown, about 2 more minutes. Add the tomato & cook, stirring, one minute. Add the cooked lentils, lemon juice & cilantro & stir until the lentils are warmed through. Good warm & at room temp.

            1. re: THewat

              TY, THewat--this recipe sounds great; I will continue in my quest for curry leaves b/c I really want to make this. (But only 1 teaspoon yelow split peas?)

              1. re: nomadchowwoman

                It's all you need - they're really crunchy.

                1. re: THewat

                  OK--I thought maybe that was a typo.

                  1. re: nomadchowwoman

                    I double checked. Thanks for asking - it could well have been. :-)

                2. re: nomadchowwoman

                  nomadchowoman I think you have misread the recipe. The main lentils/split peas in this recipe are further down the ingredients list - 1 cup, cooked. The 1 tsp of split peas is used additionaly as a South Indian style seasoning, cooked in a little oil. By the way, it would also be more correct to use urad dal or channa dal rather than split peas as a fried seasoning.

                  1. re: nomadchowwoman

                    Indian markets often carry curry leaves fresh.

                    Here, where I live, they usually look like they came off a tree in someone's back yard, just in a plastic bag in the fridge.

                3. re: nomadchowwoman

                  I actually saw curry leaves in a jar at Whole Foods the other day, on the aisle with the Indian curry pastes.

                  1. re: nomadchowwoman

                    You can get them in the South Asian markets on Mott St. south of Canal

                4. I make one with beluga lentils, chopped dill, and tiny cubes of cheese (I use cave-aged Marisa but you could use any hard, salty cheese) tossed with a light vinaigrette.

                  1. The combo. of lentils and string beans is divinely inspired; especially if you lay it out on a bed of frisee/arugula and top it with a garlicky lemony vinaigrette and a shake of hot red pepper flakes.

                    2 Replies
                    1. re: mamachef

                      steamed string beans? we have lots of beans now and the combo sounds lovely.

                      1. re: magiesmom

                        Yep, until just done...and best yet, if you top and French the beans.

                    2. I cook puy lentils with a bay leaf and onion and then mix them with finely diced celery and carrot in a mustardy/garlicky vinaigrette.

                      1 Reply
                      1. re: arp29

                        I do the same recipe, but add either sauteed fennel or feta also is nice addition.