Beluga Black Lentil Salad
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When we were visiting Seattle a few years ago, I saw a bag of black beluga lentils and right away I thought about making a nice salad with them. I know that lentils are very good for us and are a great legume to add to our diet. Being the oldest cultivated crop in the world, they are rich in protein, vitamins and minerals. Lentils are also high in fiber and low in calories. So after giving some thought to the dish, I came up with my Beluga Black Lentil Salad!
 
With a hint of spice, this is a great salad to enjoy. It has lovely fresh ingredients in it to make you feel even more “healthy”. Also another plus with lentils is that a small amount makes you feel full so you don’t need to eat much to feel satisfied… you’ve got to love that!
 
Here’s a quick food fact. The “beluga” name comes from the resemblance between the bead shape and the caviar it’s named after. Unlike its other dried counterparts, lentils don’t need pre-soaking plus they cook much quicker than other legumes which makes them an excellent choice for a quick and easy dish to prepare.
 
In my Beluga Black Lentil Salad recipe I added some more legumes; chickpeas. – “Why”, you ask? Actually David suggested it to me and it was a good idea. It brings more color to the dish. Like I always say, the recipe is just a guideline to what you can add, substitute or dismiss. Try to make recipes to fit what you and your family enjoys. I also add a key ingredient, my Pomegranate Molasses! This condiment is fabulous and everyone should have it on hand in their kitchen…
 
The next time you come across these spherical black lens shaped legumes, grab a bag and make this fabulous and healthy beluga black lentil salad for your family. I’m positive that this flavorful side dish will become one of your favorites!
Bon Appétit
 
Just a quick note… if your avocado isn’t ripe, click here to see this kitchen trick… Speed Up Avocado Ripening – How to
 
Check out these other tasty salad recipes…
– Moroccan Couscous Salad
– Jicama Mango Pepper Salad
– Bacon Wedge Salad
– Crab Louie Salad
– Winter Citrus salad
– Chickpea Corn Salad
and for even more great appetizer recipes, click on this link… Recipe Category • Appetizers
 

 
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Beluga Black Lentil Salad

Beluga Black Lentil Salad

With fresh ingredients and a hint of spice, this Beluga Black Lentil Salad is a great side dish to serve with you fall & winter main courses.
5 from 3 votes
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Servings 6

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Prep Time 15 minutes
Cook Time 20 minutes
Passive time 0 minutes
Total Time 35 minutes

Ingredients
  

SALAD

  • 2 cups Beluga black lentils, rinsed and drained
  • 3 tbsp. butter (substitute vegetable oil) tips & tricks
  • 1 tsp. curry powder
  • 1/4 tsp. cayenne pepper, or to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 4 cups low-sodium chicken broth (substitute vegetable broth)
  • 1 can (15 oz.) garbanzo beans, rinsed and drained
  • 1/2 cup red peppers, seeded and diced
  • 1/2 cup Roma tomatoes, seeded and diced
  • 1/3 cup green onions, thinly sliced
  • 1 large avocado, pitted, peeled and diced tips & tricks
  • 1 tbsp. fresh chopped parsley, for garnish tips & tricks

VINAIGRETTE

Directions
 

SALAD

  • Rinse the lentils under cold water and remove any small pebbles; drain.
  • In a 4-quart pot over medium heat, add butter. When it's melted, add lentils and stir until well coated. Add curry powder, cayenne pepper and freshly ground black pepper; stir to combine. Pour in broth and partially cover; bring to a boil.
  • Reduce the heat to medium and cook until the lentils are tender about 20 minutes.
  • Remove from the heat and transfer into a mixing bowl; cool to room temperature.
  • When it's cooled, add garbanzo beans, red peppers, tomatoes, green onions and avocado. Gently toss the salad until the ingredients are well blended.
  • Pour in vinaigrette and toss to coat.
  • Either leave it at room temperature or chill for 1 hour. Just before serving, sprinkle with fresh chopped parsley.

VINAIGRETTE

  • In a small bowl, add all the ingredients and whisk well; set aside.

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