Best Beluga Black Lentil Salad Recipes

BLACK BELUGA LENTIL SALAD

Steps:

• Cook the beluga lentils by bringing them to the boil and turning down the heat to a simmer. They cook quickly and it is essential to not over-cook them. When finished, drain but do not rinse. Set in the refridgerator to cool. Roast the red peppers according to your favorite method. Seal them for 30 minutes and then peel. Cut into postage stamp sized pieces. Dice the red onion a little smaller than the peppers. Cube the feta. Keep all prepared ingredients seperate until just before serving. Mix quickly but gently, without overworking the lentils. Serve on bib lettuce cups. The black, red, white and green are startling contrasts, looks great, tastes wonderful and the seperate parts can be prepared the day before.

BELUGA BLACK LENTIL SALAD

Steps:

• 1. Rinse lentils under cold water and remove any small pebbles; drain. In a 4-quart pot over medium heat, add butter. When 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 heat to medium and cook until lentils are tender about 20 minutes. Remove from heat and transfer into a mixing bowl; cool to room temperature.
• 2. Meanwhile, make vinaigrette by whisking all the ingredients together; set aside.
• 3. Add red pepper, tomatoes, green onions and avocado to the salad; gently toss to blend. 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. Makes 6 servings
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BELUGA BLACK LENTIL SALAD

Steps:

• Rinse lentils under cold water and remove any small pebbles; drain. In a 4-quart pot over medium heat, add butter. When 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 heat to medium and cook until lentils are tender about 20 minutes. Remove from heat and transfer into a mixing bowl; cool to room temperature.
• .
• Meanwhile, make vinaigrette by whisking pomegranate molasses, olive oil and fresh squeezed lemon juice together; set aside.
• Add red pepper, tomatoes, green onions and avocado to the salad; gently toss to blend. 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. Makes 6 servings.