Black Lentils Salad-Beluga Lentils
User Reviews
5
Black Lentils Salad-Beluga Lentils
Description
This salad recipe features black beluga lentils cooked with aromatics such as bay leaf, garlic, and lemon thyme until tender but firm. After draining and cooling, the lentils are mixed with sliced scallions, diced red peppers, celery, thinly sliced radishes, chopped dill, and pitted sliced olives. A vinaigrette emulsified from Dijon mustard, lemon juice, extra virgin olive oil, minced garlic, sea salt, and black pepper dresses the salad, providing bright acidity and aromatic flavor. The salad is refrigerated to allow flavors to meld.
Just before serving, a topping of sautéed white mushrooms cooked in olive oil and lemon juice adds an earthy note contrasting with the crisp vegetables and tender lentils. This layered texture and fresh flavors make for a satisfying dish that stands well on its own or as a side.
Store the salad refrigerated in an airtight container for up to a week. The dressing can be shaken in a jar for quick preparation. Ingredient choices emphasize freshness and balance, combining hearty lentils with lively vegetables and a tangy, garlicky dressing for a nourishing salad option.
Ingredients
For the lentils
- 1 cup black lentils beluga or caviar lentils
- 1 bay leaf
- 1 garlic with skin, clove
- 1 lemon thyme sprigs
Salad ingredients
- 2 scallions sliced
- 2 red long horn pepper diced, medium
- 1 celery diced, stalk
- 3 radish thinly sliced, small
- ½ cup olive pitted, sliced
- ⅓ dill finely chopped, bunch
For the mushroom topping
- 1½ cups white mushroom sliced
- 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 minced, cloves
- ½ teaspoon sea salt
- ¼ teaspoon black pepper freshly ground
You will also need
- salt sea salt
- black pepper freshly ground
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 the salad refrigerated in airtight containers for up to one week to maintain freshness.
- The vinaigrette can be quickly made by shaking all ingredients in a jar until emulsified.
- Nutritional information is estimated and may vary based on ingredient brands and quantities.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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