Lentils - Black Beluga

From our Bulk Section

• Named after the glossy plump shape of the beluga whale, these black Lentils are a small but nutritionally mighty member of the legume family. They boast a complex rich flavour and readily absorb flavors from other foods and seasonings making them delicious and versatile.

Black Beluga Lentil Salad with Goat Cheese

INGREDIENTS:

• 1 cup black beluga lentils
• 1 medium shallot, diced
• 3 Tbsp extra virgin olive oil
• 1 Tbsp lemon juice
• 1 tsp white wine vinegar
• 1 tsp sugar
• 1 tsp coarse sea salt
• black pepper to taste
• 2 Tbsp capers
• 2 Tbsp diced roasted red pepper
• 1 Tbsp chopped flat leaf parsley
• 1 Tbsp sliced chives, plus a bit for garnish
• 2 oz fresh goat cheese
• fresh salad greens

PREPARATION:

• Rinse the lentils and place them in a pot of 4 cups of boiling water. Simmer for 5 minutes and add the shallots. Simmer for an additonal 10 minutes or until tender, but with a little resistance “to the tooth”. Drain immediately through a fine strainer and rinse briefly with cool water.  Drain again, set aside and allow to cool.
• In a large bowl, combine the cooled lentils with the olive oil, lemon juice, vinegar, sugar, salt and pepper.  Add the capers, roasted pepper, parsley and chives and toss briefly.
• Arrange a small amount of salad greens on each plate and mound about a 1/4 cup of the lentil mixture on top of the greens.  Crumble a little of the goat cheese over the lentils.  Drizzle with a little additional olive oil and sprinkle with a few sliced chives.