Black (Beluga) Lentil Salad
This simple black lentil salad, features earthy Beluga lentils tossed with fresh herbs and a zesty dressing creating the perfect bite! This refreshing salad is packed full of flavor and will last all week in the fridge.
Ingredients
- 1 cup black lentils (beluga lentils), rinsed under cold water
- 3 cups water
- 1 bayleaf
- ½ teaspoon salt
- 1 clove garlic
- 4 persian cucumbers diced
- ½ cup red onion diced
- ¼ cup fresh dill roughly chopped
- ¼ cup fresh mint roughly chopped
- ½ cup feta cheese optional
For the Dressing:
- 1 clove garlic minced
- 2 lemons juiced
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
- 1 tablespoon honey
- 3 tablespoons extra virgin olive oil
Instructions
- Add the lentils, water, bayleaf, salt and garlic clove to a medium sauce pan. Bring to a boil, cover with a lid and reduce the heat to low. Simmer for 20-25 minutes or until lentils are tender. Drain out excess liquid and discard the bayleaf and garlic clove.
- Mix the dressing together. Add minced garlic, the juice of 2 lemons, red wine vinegar, salt, honey and extra virgin olive oil to jar. Shake well until combined.
- Add the cooked lentils, cucumber, red onion, dill, mint, feta cheese and dressing to a large mixing bowl.
- Toss well until everything is mixed together and coated in dressing.
Video
Notes
- This recipe is great for meal prep; it stores well for up to 5 days in the fridge.
- If you can't find black lentils swap in French green lentils, which are also firm and will retain their texture in the salad.
- Make sure to use fresh lemon juice in the dressing. Do not use the bottled lemon juice; it will not taste the same.
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