beluga black lentil salad

Name: Beluga Black Lentil Salad
Prep time: 15 min
Cook time: 20 min
Yield: 6
Cuisine: Canadian
Ingredients: ## SALAD; 2 cup(s) beluga black lentils, rinsed and drained; 3 tablespoon(s) butter (substitute vegetable oil); 1 teaspoon(s) curry powder; 1/4 teaspoon(s) cayenne pepper, or to taste; freshly ground black pepper, to taste (i always use mixed peppercorns); 4 cup(s) low-sodium chicken broth (substitute vegetable broth); 1 can(s) (15 oz.) garbanzo beans, rinsed and drained; 1/2 cup(s) red peppers (about 1), seeded and diced; 1/2 cup(s) roma tomatoes (about 2), seeded and diced; 1/3 cup(s) green onions, thinly sliced; 1 large avocado, pitted, peeled and diced; 1 tablespoon(s) fresh chopped parsley, for garnish; ## VINAIGRETTE; 1/4 cup(s) pomegranate molasses; 2 tablespoon(s) olive oil; 2 tablespoon(s) freshly squeezed lemon juice

6 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Sep 6, 2019

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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A serving dish with beluga black lentils.

prep time 15 Min

cook time 20 Min

method Stove Top

yield 6 servings

Ingredients

SALAD
2 cups beluga black lentils, rinsed and drained
3 tablespoons butter (substitute vegetable oil)
1 teaspoon curry powder
1/4 teaspoon cayenne pepper, or to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
4 cups low-sodium chicken broth (substitute vegetable broth)
1 can (15 oz.) garbanzo beans, rinsed and drained
1/2 cup red peppers (about 1), seeded and diced
1/2 cup roma tomatoes (about 2), seeded and diced
1/3 cup green onions, thinly sliced
1 large avocado, pitted, peeled and diced
1 tablespoon fresh chopped parsley, for garnish
VINAIGRETTE
1/4 cup pomegranate molasses
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice

How To Make beluga black lentil salad

Step 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.

Step 2

Meanwhile, make vinaigrette by whisking all the ingredients together; set aside.
Step 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
Step 4

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