I seem to be in a Lentil rut. I’m not sure whether that is a diagnosable condition. I’ll have to ask one of my therapist friends. I’ve been making Lentil Soup a bit more often than the average Joe (who has probably NEVER made lentil soup). Today I decided to take on Black Beluga Lentils. Oh man, are they ever good, I mean – really, really good. My husband had THREE servings. He’s not a three servings guy. He’s a lean, mean fighting machine. He’s been known to have three servings of apple pie, over a three-day period. But three servings of something all in one sitting, no way – not until he met Beluga Lentil Salad. It was love at first bite.
Beluga Lentil Salad (6 servings)
- 1 cup Beluga lentils, rinsed and picked over
- 1 cup Persian cucumbers, finely diced
- 1 cup small grape tomatoes or cherry tomatoes, sliced in half
- ¼ cup cilantro, packed
- 1 large shallot, thinly sliced
- ¼ cup Everyday Salad Dressing (see prior post) OR ¼ cup store bought vinaigrette
- 1 teaspoon coarse salt
Once the lentils are rinsed and picked over place them in a saucepan and cover them with three inches of water. Bring them to a boil and then turn them down to a simmer. Simmer them until they are cooked through. This should take between 25 and 30 minutes. Drain the lentils. Toss them with the salad dressing and the teaspoon of coarse salt and allow them to sit for five minutes. Everyone needs a five minute break from time to time, even lentils.
In another slightly larger bowl toss together the Persian cucumbers, tomatoes, cilantro and shallots. Once the lentils have rested for five minutes, toss everything together. Check the seasoning and then serve.