Black Lentils Salad-Beluga Lentils
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5.0
42 reviews
Excellent
Black Lentils Salad-Beluga Lentils
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This black lentils salad is loaded with vegetables, has a zingy lemon dijon mustard dressing, and is served with crispy mushrooms.
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Ingredients
For the lentils
- 1 cup black lentils beluga or caviar lentils
- 1 bay leaf
- 1 garlic clove with skin
- 1 lemon thyme sprigs
Salad ingredients
- 2 scallions sliced
- 2 medium red long horn pepper diced
- 1 celery stalk diced
- 3 small radishes thinly sliced
- ½ cup olives pitted, sliced
- ⅓ dill bunch finely chopped
For the mushroom topping
- 1½ cups sliced white mushrooms
- 1 tablespoon extra virgin olive oil
- 1 lemon
For the vinaigrette
- 4 tablespoons extra virgin olive oil
- 1 lemon
- 1 tablespoon Dijon mustard
- 2 garlic cloves minced
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
You will also need
- sea salt
- freshly ground pepper
Instructions
Make the dressing
- Whisk together one tablespoon dijon mustard, two tablespoons lemon juice, four tablespoons extra virgin olive oil, two garlic cloves minced ,¼ teaspoon sea salt, and ½ teaspoon freshly ground pepper in a small bowl until emulsified. Note: You can add the ingredients to a small jar with a tight-fitting lid and shake until emulsified.
Cook the lentils
- In a pot, cook the lentils in boiling water without salt, with the bay leaf, a garlic clove and a lemon thyme sprig for about 20-25 minutes until they are cooked and still firm.
- Strain the lentils and discard the bay leaf thyme and garlic. Leave them in the colander to drain and cool.
- Dice and slice your vegetables.
Assemble and marinate
- Place the lentils in a bowl and add dressing, scallions, red peppers, celery, dill, and olives. Mix well. Season to taste with sea salt and freshly ground pepper. Refrigerate for one hour.
Right before serving, prepare the mushroom topping.
- Heat one tablespoon of olive oil in a skillet. Add the sliced mushrooms and cook until browned and crispy. Remove from heat and pour the juice from one lemon over the mushrooms.
- Serve salad topped with mushrooms, toasted bread on the side, extra lemon wedges and extra virgin olive oil for drizzling.
Notes
- Store refrigerated in an airtight container for up to 1 week.
- Store refrigerated in an airtight container for up to 1 week.
- Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.
Nutrition Information
Show Details
Calories
379kcal
(19%)
Carbohydrates
37g
(12%)
Protein
15g
(30%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Sodium
607mg
(25%)
Potassium
367mg
(10%)
Fiber
14g
(56%)
Sugar
5g
(10%)
Vitamin A
2032IU
(41%)
Vitamin C
110mg
(122%)
Calcium
72mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 607mg | 25% |
| Potassium | 367mg | 8% |
| Fiber | 14g | 56% |
| Sugar | 5g | 10% |
| Vitamin A | 2032IU | 41% |
| Vitamin C | 110mg | 122% |
| Calcium | 72mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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