Black Beluga Lentil Salad Food

BELUGA BLACK LENTIL SALAD

BELUGa BLACK LENTIL SALAD image

Full of fresh ingredients with a hint of spice, this is a fantastic side dish to serve with your fall & winter main courses! VIDEO https://www.youtube.com/watch?v=ZeQ3czrWKGU

Provided by CLUBFOODY

Categories < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 cups beluga black lentils, rinsed and drained
3 tablespoons butter (substitute vegetable oil)
1 teaspoon curry powder
1/4 teaspoon cayenne pepper (to taste)
1/4 teaspoon black pepper (to taste)
4 cups low sodium chicken broth (substitute vegetable broth)
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup red pepper, seeded and diced
1/2 cup roma tomato, seeded and diced
1/3 cup green onion, thinly sliced
1 large avocado, pitted, peeled and diced
1 tablespoon parsley (for garnish)
1/4 cup pomegranate molasses
2 tablespoons olive oil
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 502.1, Fat 18.8, SaturatedFat 5.6, Cholesterol 15.3, Sodium 320.1, Carbohydrate 62.3, Fiber 26.1, Sugar 3, Protein 24.5

BLACK BELUGA LENTIL PILAF

Black Beluga Lentil Pilaf image

No, silly, not fish roe! A recently discovered heirloom pulse I tried for the first time, beluga lentils are earthy and delicious; not mealy or dry textured! Once cooked, the lentils do look like caviar! Makes a good filling for tortillas, too! Recipe compliments of Westbrae Naturals (with just a few minor changes.)

Provided by COOKGIRl

Categories Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons extra virgin olive oil
1/2 cup onion, chopped
1 garlic clove, minced finely
1 teaspoon cumin seeds or 1/2 teaspoon cumin powder
1 cup basmati rice (I used brown basmati rice for added nutrition)
3 tablespoons dried currants or 3 tablespoons raisins
1 3/4 cups vegetable broth or 1 3/4 cups chicken broth
salt, to taste
1 (15 ounce) can beluga black lentils, rinsed and drained
fresh ground black pepper
fresh flat leaf parsley (to garnish)
lemon slice

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.

Nutrition Facts : Calories 675.1, Fat 10.2, SaturatedFat 1.6, Cholesterol 1.1, Sodium 366.2, Carbohydrate 113.2, Fiber 35.3, Sugar 9.3, Protein 33.2

BLACK BELUGA LENTIL SALAD

BLACK BELUGA LENTIL SALAD image

Categories Salad Bean Side Vegetarian

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 C Black beluga lentils (available at surfasonline.com)
2 Red peppers
1 Red onion
1 lb Feta cheese
5 tsp chopped Rosemary
1Tsp chopped flat leaf parsley
Good olive oil (about one-half cup)
salt to taste
Bib lettuce (optional)

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.

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