Beluga Black Lentil Salad Recipe

Name: Beluga Black Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
.
3
Meanwhile, make vinaigrette by whisking pomegranate molasses, olive oil and fresh squeezed lemon juice together; set aside.
4
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.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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), and more.

Yes, Beluga Black Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beluga Black Lentil Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions