Beluga Lentil Salad recipe
|Prep time||30 minutes|
|Cook time||30 minutes|
|Total time||1 hour|
|Meal type||Salad, Side Dish|
|Description||Black puy lentils are combined with ginger and garlic in this satisfying salad that pairs well with lamb and game.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Put the lentils in a large pot and fill it with cold water, the bay leaves, and salt.
Bring the water to a roiling boil, then reduce heat and simmer 30-40 minutes until the lentils are cooked through. Taste a few to determine that the texture is correct: chewy, not crunchy, and take care that the lentils don’t go mushy.
Drain and rinse the lentils. Return them to the pot.
While the lentils are cooking, combine the vinegar, oil, orange juice and zest, ginger, and garlic together in a food processor or blender and combine until smooth.
Pour all but ¼ cup of the dressing over the warm lentils and set aside for at least 45 minutes. The lentils will absorb the liquid as they come to room temperature
Just before serving, add the chopped peppers, scallions, and dill and toss with the remaining ¼ cup of dressing.
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