Beluga Lentil Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8 people
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Calories
126 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Beluga Lentil Salad
Description
Beluga Lentil Salad features black beluga lentils gently cooked with diced carrots, celery, and sliced leek, bringing a blend of earthy and fresh vegetable notes. Sautéed garlic and bay leaves enhance the aromatic profile, while white wine adds depth and acidity during cooking. The lentils simmer until most liquid evaporates, concentrating the flavors before mustard enriches the dish with tanginess. The lentils remain firm but tender, providing a slightly chewy texture balanced by softness from the vegetables.
This salad can be served warm as a side to complement meat or fish dishes or as a vegetarian main paired with crusty bread. Its balanced texture and flavor profile make it versatile and filling. The recipe's stepwise cooking ensures the lentils are tender without being mushy, preserving their shape and color.
The recipe notes suggest variations using regular green or brown lentils, which shorten the cooking time by about five minutes, or French green lentils without time adjustment. Leftovers keep well refrigerated for several days and can be frozen up to six months. This ease of storage supports preparing in advance or making larger batches.
Ingredients
- 1 tablespoon olive oil
- 1 leek sliced
- 2 carrot diced
- 2 celery sticks, diced
- 1 teaspoon salt sea salt
- 3 garlic cloves, finely diced
- ¾ cup white wine divided
- 1 cup black beluga lentils rinsed and sorted
- 2 bay leaf
- 1 tablespoon Dijon mustard
Instructions
- In a large saucepan or wok, heat oil on medium until oil begins to shimmer.
- Add leek, carrots, celery and salt. Sauté 4-5 minutes. Add garlic and sauté 1-2 minutes.
- Increase heat to medium-high and add ½ cup wine. Allow wine to cook down for 1-2 minutes, then lower heat to medium.
- Add lentils, bay leaves and 2 cups water. Bring to a boil, and simmer about 25 minutes until most of the water has cooked down.
- Add remaining wine and the mustard. Stir, and then simmer 5 more minutes.
- Serve warm as a side dish, or with a chunk of crusty bread as a main course.
- Leftovers:Store leftovers in the fridge, and use within 3-4 days.Make Ahead and Freeze:Let lentils cool to room temperature, and freeze for up to 6 months.
Notes
- You may substitute black beluga lentils with regular green or brown lentils; cooking time will be slightly reduced.
- French green lentils can also be used, maintaining the original cook time.
- Leftovers should be refrigerated and consumed within 3-4 days.
- For longer storage, let the lentils cool to room temperature before freezing for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 334mg | 14% |
| Potassium | 118mg | 3% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 2597IU | 52% |
| Vitamin C | 4mg | 4% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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