Black Beluga Lentil Salad – a delicious recipe with Black beluga lentils, Red peppers, Red onion, Feta cheese, Rosemary, flat leaf parsley. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cook the beluga lentils by bringing them to the boil and turning down the heat to a simmer. They cook quickly and it is essential to not over-cook them. When finished, drain but do not rinse. Set in the refridgerator to cool.
2
Roast the red peppers according to your favorite method. Seal them for 30 minutes and then peel. Cut into postage stamp sized pieces.
3
Dice the red onion a little smaller than the peppers.
4
Cube the feta.
5
Keep all prepared ingredients seperate until just before serving. Mix quickly but gently, without overworking the lentils. Serve on bib lettuce cups.
6
The black, red, white and green are startling contrasts, looks great, tastes wonderful and the seperate parts can be prepared the day before.
560
kcal
Calories
38
g
Fat
20
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 C Black beluga lentils (available at surfasonline.com), 2 Red peppers, 1 Red onion, 1 lb Feta cheese, and more.
Yes, Black 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.
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