I don’t currently have any noteworthy news. Except if you consider a cavity-free dental checkup, which was a relief after a year of rigorous cookbook recipe testing. You probably don’t find that that intriguing, huh?
I just have this amazing lentil salad to offer you. In fact, I debated whether to include it in the final cookbook, but ultimately decided you should order it now. The black beluga lentils, which are my preferred lentils for salads, are included. Because of their resemblance to caviar, they are known as beluga lentils. They cook in approximately 25 minutes and hold their shape well, which is why I enjoy them.
Lentils, for all their modesty and affordability, are actual superfoods. They include tons of protein, fiber, iron, and other healthy ingredients. Because of their intensely earthy flavor, they pair well with other potent, zingy flavors, such as the robust red wine vinaigrette I used in this dish. To complete the salad, I added chopped spinach, sun-dried tomatoes, olives, and herbs.
I hope you can locate black beluga lentils because I generally buy a lot of them at Whole Foods and bulk bins. If not, French green lentils (le Puy) will also work. The “pick over lentils for debris” stage shouldn’t be skipped because I noticed tiny boulders within that you wouldn’t want to bite into.
You all know how much I love pulses, which are beans, lentils, and peas combined. I’m happy to be creating dishes for pulses during the United Nations’ International Year of Pulses. Visit PulsePledge.com to learn more about the advantages of pulses and to take the pledge with me to consume one serving of pulses each week.
Also read: Massaged Broccoli Rabe Salad with Sunflower Seeds & Cranberries
INGREDIENTS
- 1 cup black beluga lentils (dry/uncooked)
- 3 cups water
- 3 lightly packed cups of chopped baby spinach
- ½ medium red onion, chopped
- ⅓ cup oil-packed sun-dried tomatoes, rinsed
- ⅓ cup pitted and quartered Kalamata olives
- ⅓ cup chopped fresh basil or flat-leaf parsley
- Optional garnish: crumbled feta cheese
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon tahini
- 2 garlic cloves, pressed or minced
- ½ teaspoon dried oregano
- Scant ½ teaspoon fine-grain sea salt (if using regular table salt, start with ¼ teaspoon and add more to taste)
- Freshly ground black pepper, to taste
INSTRUCTIONS
- To cook the lentils: First, pick through the lentils and remove any debris (like tiny rocks). Pour the lentils into a fine-mesh colander and rinse under running water, then dump the lentils into a medium saucepan. Add the water and bring the mixture to a boil over medium-high heat.
- Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the lentils are tender, about 25 to 35 minutes. Then, drain the lentils and return them to the pot to cool for about 5 minutes.
- Meanwhile, in a medium serving bowl, combine the spinach, red onion, sun-dried tomatoes, olives and basil. Set aside.
- To prepare the dressing, combine all of the ingredients and whisk until thoroughly blended.
- Once the lentils have cooled for about 5 minutes, add them to the serving bowl. Pour all of the dressing over the salad and toss until blended. Taste, and add more salt and pepper if necessary. Serve in individual bowls with a sprinkle of feta cheese on top, if desired.