Beluga Lentils Salad Recipes

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QUINOA AND BELUGA LENTIL SALAD



Quinoa and Beluga Lentil Salad image

This recipe was clipped from Clean Eating Magazine, May/June 2010 and is from Chef Brian Lewis, executive chef at The Farmhouse, co-owned by Richard Gere. The restaurant is dedicated to the slow-food movement and clean eating. Enjoy! Nutritional values per 1-1/2 cup serving: 296 calories, 15 grams fat, 2 grams saturated fat, 33 grams carb, 8 grams fiber, 2 grams sugar, 531 mg sodium, 7.5 grams protein, 0 mg cholesterol.

Provided by Epi Curious

Categories     Grains

Time 55m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 21

1 cup quinoa
1 teaspoon sea salt, divided
4 cups vegetable broth
1 cup lentils (he uses beluga lentils)
1 carrot, peeled & sliced in half lengthwise
3 stalks celery
6 sprigs parsley
3/4 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1/4 teaspoon sea salt
1 tablespoon Dijon mustard
1 avocado, diced small
1 cup cherry tomatoes, split in half
1/2 cup cilantro, finely chopped
12 radishes, rinsed and finely sliced
1 fennel bulb, shaved very thin
1/2 lemon, juice of
1 tablespoon extra virgin olive oil
additional sea salt & freshly ground black pepper, to taste
1 teaspoon fennel pollen (optional)

Steps:

  • Make dijon vinaigrette: Place 3/4 cup extra-virgin olive oil, 1/3 cup red wine vinegar, 2 cloves garlic, 1/4 teaspoon sea salt and 1 tablespoon Dijon mustard in a jar and cover tightly; shake well and set aside until ready to use.
  • Rinse quinoa in cold water. Place in a heavy-bottom saucepot and add 1/2 teaspoons salt and the broth. Bring to a simmer over low heat, cover and cook until broth has been absorbed, about 15 minutes. Qinoa should be fluffy and plump.
  • Place lentils, 3 cups water, 1/2 teaspoon salt and vegetable bouquet garni (made by tying the carrot, celery and parsley together with twine) in a medium saucepot. Bring to a simmer, uncovered, until lentils are tender and water has been absorbed. Cool.
  • Place quinoa and lentils in a bowl and dress with Dijon vinaigrette. Season with salt and pepper, to taste, then transfer to a serving platter.
  • Combine all remaining vegetables and herbs in a mixing bowl, dress with lemon juice, oil, salt and pepper, to taste, and fennel pollen (if desired). Serve immediately.

Nutrition Facts : Calories 487.8, Fat 36.3, SaturatedFat 5, Sodium 568.4, Carbohydrate 34.4, Fiber 9.4, Sugar 2.7, Protein 8.9

BELUGA BLACK LENTIL SALAD



BELUGa BLACK LENTIL SALAD image

Full of fresh ingredients with a hint of spice, this is a fantastic side dish to serve with your fall & winter main courses! VIDEO https://www.youtube.com/watch?v=ZeQ3czrWKGU

Provided by CLUBFOODY

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups beluga black lentils, rinsed and drained
3 tablespoons butter (substitute vegetable oil)
1 teaspoon curry powder
1/4 teaspoon cayenne pepper (to taste)
1/4 teaspoon black pepper (to taste)
4 cups low sodium chicken broth (substitute vegetable broth)
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup red pepper, seeded and diced
1/2 cup roma tomato, seeded and diced
1/3 cup green onion, thinly sliced
1 large avocado, pitted, peeled and diced
1 tablespoon parsley (for garnish)
1/4 cup pomegranate molasses
2 tablespoons olive oil
2 tablespoons lemon juice

Steps:

  • Rinse lentils under cold water and remove any small pebbles; drain. In a 4-quart pot over medium heat, add butter. When melted, add lentils and stir until well coated. Add curry powder, cayenne pepper and freshly ground black pepper; stir to combine. Pour in broth and partially cover; bring to a boil. Reduce heat to medium and cook until lentils are tender about 20 minutes. Remove from heat and transfer into a mixing bowl; cool to room temperature.
  • .
  • Meanwhile, make vinaigrette by whisking pomegranate molasses, olive oil and fresh squeezed lemon juice together; set aside.
  • Add red pepper, tomatoes, green onions and avocado to the salad; gently toss to blend. Pour in vinaigrette and toss to coat. Either leave it at room temperature or chill for 1 hour. Just before serving, sprinkle with fresh chopped parsley. Makes 6 servings.

Nutrition Facts : Calories 502.1, Fat 18.8, SaturatedFat 5.6, Cholesterol 15.3, Sodium 320.1, Carbohydrate 62.3, Fiber 26.1, Sugar 3, Protein 24.5

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