Beluga Lentil Salad Recipe

Name: Beluga Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups beluga lentils (3/4 pound); 4 garlic cloves--2 smashed and 2 minced; 1 carrot, halved crosswise; 1 small yellow onion, halved; 4 cups water; 2 large poblano peppers; 1/2 chorizo sausage, casing removed and meat finely diced (1 1/2 ounces); 1/2 small red onion, cut into slivers; 2 hard-cooked eggs, coarsely chopped; 2 tablespoons chopped cilantro, plus cilantro leaves for garnish; 3 tablespoons fresh lime juice; 3 tablespoons vegetable oil; Salt and freshly ground pepper

Servings: persons

1 1/2 cups beluga lentils (3/4 pound)
4 garlic cloves--2 smashed and 2 minced
1 carrot, halved crosswise
1 small yellow onion, halved
4 cups water
2 large poblano peppers
1/2 chorizo sausage, casing removed and meat finely diced (1 1/2 ounces)
1/2 small red onion, cut into slivers
2 hard-cooked eggs, coarsely chopped
2 tablespoons chopped cilantro, plus cilantro leaves for garnish
3 tablespoons fresh lime juice
3 tablespoons vegetable oil
Salt and freshly ground pepper

1
In a medium saucepan, combine the lentils with the smashed garlic, carrot, yellow onion and water and bring to a boil. Simmer over low heat until the lentils are just tender, about 30 minutes. Drain the lentils and discard the garlic, carrot and onion. Let the lentils cool slightly.
2
Meanwhile, roast the poblanos over a gas flame or under a broiler, turning them several times, until charred all over. Transfer them to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core and seed the poblanos, then cut them into slivers.
3
In a small skillet, cook the chorizo over high heat, stirring occasionally, until crisp, about 5 minutes. Drain the chorizo on paper towels.
4
In a large bowl, combine the lentils with the poblanos, chorizo, red onion, eggs, chopped cilantro and minced garlic. Add the lime juice and oil, season with salt and pepper and toss to coat. Sprinkle the cilantro leaves over the top and serve.
5
Make Ahead: The salad components can be prepared through Step 3 and refrigerated separately overnight. Return the lentils to room temperature and rewarm the chorizo before tossing with the remaining ingredients.

443

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 1 1/2 cups beluga lentils (3/4 pound), 4 garlic cloves--2 smashed and 2 minced, 1 carrot, halved crosswise, 1 small yellow onion, halved, and more.

Yes, Beluga 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 Lentil Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions