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.
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 aka chickpeas, rinsed and drained
- 1/2 cup red peppers, seeded and diced
- 1/2 cup Roma tomatoes, seeded and diced tips & tricks
- 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
- 1/4 cup pomegranate molasses see Recipe
- 2 tbsp. olive oil
- 2 tbsp. freshly squeezed lemon juice tips & tricks
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.