Black Beluga Lentil Mediterranean Salad

This Mediterranean black lentil salad is bursting with flavor! Beluga lentils are a powerhouse ingredient and a fantastic source of protein, fiber, and are rich in polyphenols. A superb meal packed with crunchy veggies, creamy feta, and tangy, earthy vinaigrette that pack delicious health bennies baby! (Gluten Free)

Course Salad, Side Dish

Cuisine Mediterranean

Keyword beluga lentil salad, black beluga lentil mediterranean salad, black lentil salad, gluten-free salad, salad

Prep Time 5

Cook Time 25

Servings

Calories 667kcal

Author Bite Me Industries

Ingredients

Seasoned Lentils

1 ½ c dried black lentils
3 c water chicken or vegetable stock
3 cloves garlic minced

Cumino Vino Rosso Vinaigrette

½ c extra-virgin olive oil (118ml)
¼ c red wine vinegar (60ml)
2 tbs honey (30ml)
2 teaspoon cumin
1 tbs dijon mustard (15g)
½ teaspoon salt
¼ teaspoon black pepper

The Salad

2 c kale finely chopped, spines removed (1 bunch)
1 large heirloom tomato thick slices, any color
1 red bell pepper
1 large shallot thinly sliced
4 c arugula as a bedding
½ c green olives pitted and chopped
5 oz feta cheese

Instructions

Cook lentils: Add lentils, water, chicken or vegetable stock, and garlic to a medium saucepan. Cook according to package instructions, but not until soft, leave al dente. About 18-20 minutes.
1 ½ c dried black lentils, 3 c water, 3 cloves garlic
Make vinaigrette: In a mason jar, whisk together olive oil, red wine vinegar, honey, cumin, dijon mustard, salt, and pepper until emulsified.
½ c extra-virgin olive oil, ¼ c red wine vinegar, 2 tbs honey, 2 teaspoon cumin, 1 tbs dijon mustard, ½ teaspoon salt, ¼ teaspoon black pepper
In a bowl: Add the lentils and vinaigrette, toss to coat. Add kale, bell pepper, sliced shallots, and olives. Toss to mix.
2 c kale, 1 red bell pepper, 1 large shallot, ½ c green olives
Presentation: Lay a bed of arugula on a serving platter or individual plates, arrange thick cut slabs of heirloom tomatoes, top with dressed lentil mixture, crumble the feta over the salad and serve.
1 large heirloom tomato, 4 c arugula, 5 oz feta cheese

Notes

Pro Tips on the Ingredients

Black Lentils: Commonly called Beluga Lentils because they resemble the likes of small beluga caviar. I like to cook legumes and grains ahead so I can make salads quickly on a whim.
Lentil cooking liquid: The chicken or vegetable stock serves to infuse the lentils with additional flavor along with the garlic. However, it will not make or break the flavor gratification if you only use water.
Shallot: I always have shallots on hand, but you can substitute an equal amount of thinly sliced red onions. Red onions impart a stronger flavor, while shallots are more subtle.
Cumin: this spice culturally belongs to Mexico, North Africa, India, and the Mediterranean. It is the perfect ingredient when you want to add warmth and earthiness to any dish. The use of this in the vinaigrette reminds me both of my travels in Oaxaca as well as the Mediterranean.
The Olives: For as long as I shall live, my favorite olives are Divina Pitted Tangerine & Chili Marinated Green Olives, a unique pairing of buttery green olives with dried tangerine slices and fiery chili peppers. I like to use a little bit of the olive liquid and poor it over the tomato slabs.
The Garlic: there are two ways to use it in this recipe.
One: Add the minced garlic to the cooking process with the lentils for a milder flavor delivery.
Two: Add the minced garlic to the dressing for a stronger flavor delivery.
Storage: Refrigerate in an airtight container for up to 3 days, with the kale. Keep arugula separate and add fresh as a bedding when ready to eat.

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