Description

This is a fiber rich and nutrient dense salad that is great for lunch or dinner. Black beluga lentils are marinated with red wine vinegar, red onion, celery leaves and dried cranberries.

Ingredients

Scale

1 cup black beluga lentils, dry / uncooked
1 bay leaf
6 celery stems
½ cup celery leaves
¼ cup red onion, thinly sliced in half moos
2 Tbsp Red wine vinegar
¼ cup extra virgin olive oil, divided
½ cup dried cranberries or cherries
1 head romaine lettuce, shredded
½ cup walnut halves and pieces
½ cup feta cheese, crumbled
1 tsp sea salt, divided
1 ½ tsp coarse cracked black pepper, divided
Whipped Lemon Vinaigrette

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Instructions

Start by picking through your lentils to remove any debris (like little stones). Rinse lentils in a fine mesh strainer and add to a medium pot. Cover with 3 cups of water and a bay leaf, bring to a boil, then down to a simmer, cooking for 20-25 minutes.
While lentils are cooking, slice red onion into thin half moons. Trim celery leaves from stems. Add red onion, celery leaves, dried cranberries and/or cherries to a medium bowl. Add drained lentils, seasoning with red wine vinegar, 1/8 cup of olive oil, ½ teaspoon of sea salt and ½ tsp coarse black pepper. Set aside to let lentils marinate.
Prepare your salad greens. In a large bowl, thinly slice romaine lettuce into 1 inch strips. Slice celery and toss to combine. Add any extra celery leaves you may have. Lightly dress with Whipped Lemon Vinaigrette.
To toast your walnuts, warm a small pan over medium heat. Add walnuts and toast for a minute or two, till just starting to brown. Drizzle with 1/8 cup of olive oil, ½ teaspoon sea salt and 1 teaspoon coarse black pepper. Toss well in pan to combine and set aside.
Prepare your salads. Add greens to a bowl. Top with lentil salad. Finish with warm walnuts, feta cheese.

Notes

Don’t over cook your lentils. Follow the directions on the package of lentils you purchase and cook them for the least amount of time suggested.

Always wash your lentils before cooking, just like beans, rice and other grains.

Keep lentil salad and lettuce greens separate until ready to serve so your greens don’t get soggy.