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. David wasn’t convinced about my decision, but he soon changed his mind…
 
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’re rich in protein, vitamins, and minerals. Lentils are also high in fiber and low in calories.
 
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 that 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, also known as garbanzo. “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 for what you can add, substitute, or dismiss. Try to make recipes to fit what you and your family enjoy.
 
Another key ingredient I add to this recipe is my Pomegranate Molasses! This condiment is fabulous, and everyone should have it on hand in their kitchen. It has a nice, bold, sweet-and-tart flavor perfect for balancing out savory dishes or cutting through the richness of heavy meats. I use this condiment in many of my recipes such as Muhammara, African Lamb Tagine, Fattoush Salad, etc.
 
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… 😀
– Salad with Warm Goat Cheese en Croûte
– Israeli Salad
– Moroccan Couscous Salad
– Pittsburgh Steak Salad
– Bacon Wedge Salad
– Buffalo Chicken Salad
– Egyptian Farro Salad
– Crab Louie Salad
– Winter Citrus salad
– Chickpea Corn Salad
and for even more great salad recipes 🥗, click on this link… Recipe Category • Salads & Dressings
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

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 6 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)
  • 1 tsp. curry powder
  • ¼ tsp. cayenne pepper, or to taste
  • freshly ground mixed peppercorns, to taste
  • 4 cups low-sodium chicken broth (substitute vegetable broth)
  • 1 can (15 oz.) garbanzo beans aka chickpeas, rinsed and drained
  • ½ cup red peppers, seeded and diced
  • ½ cup Roma tomatoes, seeded and diced tips & tricks
  • ⅓ 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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