Servings
Font
Back
5.0 from 42 votes

Black Lentils Salad-Beluga Lentils

This black lentils salad is loaded with vegetables, has a zingy lemon dijon mustard dressing, and is served with crispy mushrooms.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Servings: 4
Calories: 379 kcal
Course: Salad , Lunch
Cuisine: Greek

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
    Cup of Yum
  1. 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
  1. 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.
  2. Strain the lentils and discard the bay leaf thyme and garlic. Leave them in the colander to drain and cool.
  3. Dice and slice your vegetables.
Assemble and marinate
  1. 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.
  1. 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.
  2. 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

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

% 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.