Monday, 20 February 2012

Beluga Lentil Salad - Summer Salad Series

Everyone goes on about protein these days and these lentil are a wonderful source of it. I just love them because I love lentils. This salad if fresh, quick and light but in a filling way. It make a wonderful lunch and you can interchange the
vegetables with anything you like. Try blanched snow peas or broccoli, fresh celery or shredded cabbage or whatever you have in the fridge or garden. This is what I had in my garden at the time.
Beluga lentils have just come on the health food scene in recent months. They cook very much like 'puy' (pronounce pwee) lentil. They hold their shape magnificently but don't test them and cook them much longer than 15-20 minutes! You really could use any lentils but the trick is to get them al dente.
Makes enough for 4 people
2 cups Beluga lentils (black ones) or you can use Puy lentil (dark green ones)
1 small purple onion, very finely diced
2 cups cherry tomatoes, cut in half
2 handfuls green beans, sliced on the angle, into one inch pieces
8-10 leaves Tuscan kale, finely shredded
1 large juicy lemon, juice of
½ cup olive oil
1tsp Dijon mustard
1.5 tsp good salt
½ bunch finely chopped parsley, basil or mint
cracked pepper to taste
3.5 cups filtered water

Place the lentils in 3.5 cups water into a saucepan. Bring them to the boil and allow them to boil for 5 minutes. Reduce the lentils to a low heat and simmer for another 10-15 minutes or until the lentils have absorbed all the water and are soft and al dente.

Beluga lentil hold their shape well and are ideal for summer salads.

To blanch the kale and green beans, bring to the boil a small amount of water. Then to finely shred the kale, lay each leaf onto one another and roll up into a tight roll. Slice finely from one end to the other. Plunge the kale into the boiling water for 30 seconds or until the kale is a bright wonderful green colour. Then do the same with the beans. Making sure there is still a little crunch but also a slight softness on the outside of the bean.
Then add the rest chopped ingredients. Mix the the dressing elements in a jar and shake and pour over the salad and lightly toss.

Serve with fresh bread, half an avocado, brown rice or crackers if you wish.


  1. Delicious Anthea! I made this on Friday night and then had left overs to take to the beach for lunch on Saturday. It married very well with some roasted field mushrooms and your 'Cashew Hummus' to make a feast for us both.
    Beck and Mick XX

    1. Hi Beck, I'm so happy you enjoyed the lentil salad and the cashew hummus (what a great easy recipe)and with roast field mushrooms sounds like a perfect meal! Thanks for sharing your cooking experiences... love anthea xo