BELUGA BLACK LENTIL SALAD

Beluga Black Lentil Salad image

Provided by Francine Lizotte

Time 35m

Number Of Ingredients 17

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SALAD
2 c beluga black lentils, rinsed and drained
3 Tbsp butter (substitute vegetable oil)
1 tsp curry powder
1/4 tsp cayenne pepper, or to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
4 c low-sodium chicken broth (substitute vegetable broth)
1 can (15 oz.) garbanzo beans, rinsed and drained
1/2 c red peppers (about 1), seeded and diced
1/2 c roma tomatoes (about 2), seeded and diced
1/3 c green onions, thinly sliced
1 lg avocado, pitted, peeled and diced
1 Tbsp fresh chopped parsley, for garnish
VINAIGRETTE
1/4 c pomegranate molasses
2 Tbsp olive oil
2 Tbsp freshly squeezed lemon juice

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
4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=ZeQ3czrWKGU