Beluga Black Lentil Salad

Francine Lizotte


Full of fresh ingredients with a hint of spice, this salad is a fantastic side dish to serve with you fall and winter main courses!


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6 servings
15 Min
20 Min
Stove Top



  • 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(s)
    (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 large
    avocado, pitted, peeled and diced
  • 1 Tbsp
    fresh chopped parsley, for garnish

  • 1/4 c
    pomegranate molasses
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    freshly squeezed lemon juice

How to Make Beluga Black Lentil Salad


  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 >>>>

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