Beluga lentil salad

    40 min

    Beluga or black lentils are delicious in salads served cold or warm. We usually eat it warm for dinner and enjoy leftovers cold for lunch!

    1 person made this

    Serves: 6 

    • Lentils
    • 200g Beluga lentils
    • 1/2 onion, peeled but kept intact
    • 5 cloves of garlic, crushed
    • 1 bay leaf
    • 2 tablespoons of olive oil
    • 1/2 teaspoon of salt
    • 5 sprigs of thyme
    • Dressing
    • 2 to 3 tablespoons of sherry vinegar
    • 1/2 teaspoon of salt
    • black pepper, to taste
    • 120ml reserved cooking water from the lentils
    • 3 tablespoons of olive oil
    • 2 tablespoons finely chopped chives
    • Salad
    • 1 red pepper, very finely chopped
    • 100g sun-dried tomatoes, finely chopped
    • 3 tablespoons finely chopped shallot
    • 100g blue cheese, crumbled

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 


    1. Rinse the lentils in a colander under cold running water; drain. Pour 1 litre of cold water into a saucepan; add the rinsed lentils, onion, garlic, bay leaves, olive oil, salt and thyme. Bring to the boil over high heat. When it boils, lower the heat and let it simmer for 15-20 minutes with the lid on; stir gently occasionally. Drain in a sieve over a bowl, reserving the cooking liquid for the salad dressing.
    2. Remove the garlic, onion, bay leaf and thyme from the lentils. Finely slice onion; set aside. Transfer the lentils into a bowl; chill in fridge.
    3. Dressing:

    4. Place reserved cooking water from lentils in a saucepan; bring to the boil over medium heat until reduced to about 120ml; transfer liquid into a bowl and set aside to cool, about 15 minutes.
    5. Mix sherry vinegar, salt, pepper, olive oil, reduced cooking liquid, olive oil and chives together in a small bowl. Set aside.
    6. Salad:

    7. Mix lentils with chopped onion, sun-dried tomatoes, peppers and shallots;. pour the dressing on top and garnish with the crumbled blue cheese.


    You can pre-cook the lentils a few days in advance and keep them in the fridge, so that this salad is on the table on a weeknight within 10 minutes.

    Beluga lentils:

    These black lentils do not have to be soaked first, thanks to their short cooking time. They can be cooked immediately and take approximately 20 minutes.

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