This Black Beluga Lentils Salad is easy to make a fresh, plant-based lunch. Thinly sliced fennel, fresh mint, and an easy oil-free dressing come together for this vegan recipe. Great for summer entertaining!
Calories: 161kcal
Ingredients
3/4cupBlack Beluga lentils
1fennel bulbpeeled
1/4cupmintchopped
2tablespoonsChampagne vinegar
2tablespoonsstone ground mustard
Salt and pepperto taste
Instructions
To cook the Black Beluga lentils and fennel:
In a small pot, combine the lentils and 1 1/2 cups water. Cover, bring to a boil, and reduce to simmer. Pluck off some of the fennel fronds and set aside. Discard the stalks and bulb (or save for vegetable stock). Cut out the core. Thinly slice the fennel into ΒΌ-inch thick pieces.
After the first 10 minutes of cooking, add the sliced fennel. Continue cooking until the lentils are tender, about 20-25 minutes total. Drain off any excess water.
To make the French Fennel Black Lentil Salad:
In a medium bowl, whisk together the Champagne vinegar and Dijon. Season with salt and pepper. Roughly chop any fennel fronds you plucked off. Add the cooked lentils and fennel, as well as any fennel fronds. Toss together while still warm. Let cool 1-2 minutes. Add the chopped mint. Taste again to check seasoning. Serve. Delicious both slightly warm or chilled.
Chill and enjoy for up to 7 days.
Notes
Chef's Tips: Use black Beluga lentils. If you can't find these, you can substitute with Au Puy lentils or another small, sturdy lentil. You can even make this with wild rice or quinoa! Serve warm as a surprising side dish for a dinner party.Medium
Servings: 4
Total Time: 30 minutes
Yield: 3 cups