Beluga Lentil Salad

Beluga Lentil Salad

Put a spin on a wholesome salad by making this easy beluga lentil salad for your next gathering.

5 col

2 cups beluga lentils
1 bay leaf
2 springs of fresh thyme
1 medium onion, peeled and finely diced
1 bulb of fennel, finely diced
2 tablespoons sherry vinegar
1/2 tablespoons curry oil
Lemon juice to taste
Kosher salt
Fresh-ground black pepper
1/4 cups extra-virgin olive oil
4 ounces of goat cheese



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  1. Rinse the lentils and remove any that are damaged. Make sure to thoroughly wash the lentils, as small stones and dirt can sometimes be accidentally included in the packaging
  2. Transfer the lentils to a large saucepan, and then cover with a copious amount of water, at least 3-4 inches. Add the bay leaf and thyme. Bring to a boil, and then reduce heat, add a bit of salt and simmer for 20-25 minutes until the lentils are just tender, adding more water if necessary. Be sure not to overcook them
  3. While the lentils are cooking, heat a few tablespoons of olive oil in a skillet and add the onions and fennel. Sprinkle with kosher salt and fresh ground black pepper, and cook, stirring frequently until tender. Set aside
  4. Toss the lentils with the cooked fennel and onions, sherry vinegar, lemon juice, extra-virgin olive oil, kosher salt and fresh ground black pepper. Let sit for 5 minutes. Taste and add more salt and vinegar if needed
  5. Serve with toasted crostini rubbed with garlic and garnish with goat cheese and a little arugula or as a salad with goat cheese, heirloom tomatoes and arugula

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