These wonderful looking lentils offer the chance of a spin-off to a classic lentils salad with and assortment of colorful vegetables. Called Beluga as the resemble the Caviar. They have a nutty taste that nicely blends with the vegetables and herbs as well as with the balsamic-orange vinaigrette.
Beluga Lentils Salad
In a medium pot add the water and a tablespoon of salt, add the lentils and the orange peel. Bring to a boil and simmer for about 25 minutes until lentils are a bit soft.
Drain and place under water to stop the cooking. Keep aside.
In the serving bowl add the bell and chili peppers, the sundried and cherry tomatoes, olives, cucumbers, spring onions, 3 tbsp oregano and parsley.
Prepare the vinaigrette by adding to a small bowl the orange juice, balsamic cream and coriander powder and while whisking add the olive oil, season with a pinch of salt.
Beluga Lentils Salad
Servings: 6 People
Ingredients
- 500 grs Beluga Lentils
- 3 roasted red Bell Peppers , preferably Florinis, chopped
- 6 sundried Tomatoes , chopped
- 20 Kalamata Olives , pitted and chopped
- 2 Cucumbers , Unpeeled, cut lengthwise and seeds scooped and discarded
- 1 Cup Cherry Tomatoes , cut in half
- 2 Spring Onions , finely sliced
- 100 grs Greek Fetta cheese , chopped or crumbled
- 1 Red Chili Pepper , with the seeds, finely chopped
- 4 tablespoons fresh Oregano , home grown, leaves picked and chopped (keep 1 tablespoon not chopped for garnish)
- 1 cup fresh Parsley , leaves picked and chopped
- 4 tablespoons EVOO , Extra Virgin Olive Oil
- 2 tablespoons Balsamic Cream , or 4 tablespoons normal Balsamic Vinegar
- 1 Orange , peeled and juiced
- 3 litres Water
- 1 teaspoon dry Coriander , grinded to fine powder
- 2 teaspoons Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- In a medium pot add the water and a tablespoon of salt, add the lentils and the orange peel. Bring to a boil and simmer for about 25 minutes until lentils are a bit soft. Take out of the pot in a fine net to drain and place under water to stop the cooking. Keep aside.
- In the serving bowl add the bell and chili peppers, the sundried and cherry tomatoes, olives, cucumbers, spring onions, 3 tbsp oregano and parsley.
- In the meantime, prepare the vinaigrette by adding to a small bowl the orange juice, balsamic cream and while whisking add the olive oil, season with a pinch of salt.
- Add to the bowl the lentils and toss. Add the coriander powder and season to taste with salt and pepper. Garnish with the remaining oregano leaves.
