Beluga Black Lentil Salad Food

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

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.

BLACK BELUGA LENTIL PILAF

Steps:

• Heat the olive oil in a large wide saucepan on medium heat.
• Add the onion, cumin seeds and rice and cook; about 8-10 minutes.
• Add the garlic; stirring for 1 minute longer.
• Pour in the broth and bring to a boil. Add salt to taste. Stir mixture, cover and reduce heat to low. Cook for about 20 minutes or until liquid is absorbed.
• Remove lid and stir in the lentils and the currants with the rice.
• Sprinkle with black pepper; garnish with parsley and lemon slices.
• Note: Serves four as a side dish or serves two as a main dish.