Beluga lentils are the king of al lentils, named after the caviar with the same name. They stay perfectly in shape when cooking, easy to prepare without any soaking as many other legumes and taste wonderful. This salad I started to make about 20 years ago and I keep coming back to it with small changes. Meet my favorite crunchy beluga lentil salad!
The fun thing with this salad is the dressing. Its a mix of hot from the tabasco, sweet from the date syrop combined with a oriental touch from the orange blossom water. Orange blossom water is to be found in shops with food from the middle east. You only need a few drips, otherwise it will take over the complete dish!
Beluga lentils, as any lentils are no lowcarb food but I have decided to add them once more to my diet. I just miss them too much but as always, you decide!
Let’s get to work!
Crunchy beluga lentil salad
2-4 persons (depending what you combine it with)
Ingredients lentil salad
3,5 oz / 100 gram beluga lentils
A handful of leafy parsley including the stalks
1 red onion
5,2 oz / 150 gram cherry tomatoes
2 tablespoons fruity olive oil
1/2 tablespoon of appelcider or coconut vinegar
4 drips of tabasco
A good pinch of flakey seasalt (I always use Maldon)
1/2 tablespoon unsweetened pomegranate syrop
1 teaspoon of orange blossom water
1 teaspoon of datesyrop
How do I do it?
1. Add the dry lentils to a small pan. Add water to the pan, it should be about 2 cm above the lentils. Let the water including the lentils come to a boil. Let it cook until al dente, should take about 7-10 minutes. Check it regularly, you don’t want overcooked lentils!
2. Prepare the dressing while the lentils are cooking. Pour al the ingredients together in a big bowl and whisk it until completely mixed.
3. When ready, pour the lentils in a sieve and poor cold water on top to stop the cooking. Drain them shortly and pour them into the bowl with dressing. Turn them carefully around with a spoon, see that the lentils are al covered with the dressing.
4. Cut the parsley and stalks finely and slice the red onion thinly. Add it all to the bowl with the lentils.
5. Cut the cherry tomatoes into wedges and add to the bowl. Serve and enjoy!
This recipe is free from gluten, lactose and sugar.
It’s vegan friendly.
Pingback:Orange blossom and rose water
Pingback:4 yummy creamy salad dressings - Tastecelebration.com