Beluga Lentil Salad recipe
| Serves | 8 |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 1 hour |
| Meal type | Salad, Side Dish |
| Misc | Serve Hot |
| Description | Black puy lentils are combined with ginger and garlic in this satisfying salad that pairs well with lamb and game. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 17fl oz black beluga lentils
- 1 pinch salt
- 2 bay leaves
- 2fl oz red wine (or sherry vinegar)
- 4fl oz olive oil
- 1 orange (zested and juiced)
- 2fl oz fresh dill (chopped)
- 1 knob fresh ginger (peeled and minced)
- 3 cloves garlic (minced)
- 1 red pepper
- 1 bunch scallions (finely minced)
- salt (some more to taste)
Directions
Step 1
Put the lentils in a large pot and fill it with cold water, the bay leaves, and salt.
Step 2
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.
Step 3
Drain and rinse the lentils. Return them to the pot.
Step 4
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.
Step 5
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
Step 6
Just before serving, add the chopped peppers, scallions, and dill and toss with the remaining ¼ cup of dressing.
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