27 October, 2015
BELUGA LENTILS SALAD
I recently discovered beluga lentils in an organic food shop and couldn’t resist buying a pack.
They are black, round and resemble beluga caviar. That is where they got their name from.
Beluga lentils cook quickly (approx. 20 minutes) and hold their shape well during cooking, unlike other lentils that tend to become mushy. Therefore they are perfect for salads.
They have a nutty aroma, compareable with chestnuts. This makes them a perfect partner for roasted butternut squash.
Here is a recipe for a lovely salad that is yummy, light, healthy, easy and fast to make.
And here we go:
INGREDIENTS:
120 gr beluga lentils
1 small butternut squash (chopped in sticks)
olive oil
salt & pepper
1 ts coriander seeds (grounded)
2 tbs chopped parsley & chives
150 ml yogurt
1 tbs whole grained mustard
2 handful of lamb’s lettuce
METHOD:
Cook lentils as instructed on the pack, strain and let cool down.
Preheat oven to 200°C.
Wash butternut squash and cut in thick sticks.
Put squash on a baking tray and pour about 2 tbs of olive oil over it. Make sure the squash sticks are equally covered with oil, season to taste and sprinkle with grounded coriander seeds.
Put squash in oven and bake for about 20 minutes
Mix yogurt, whole grained mustard, 1 tbs of olive oil and chopped herbs with a big spoon.
Season to taste.
Add lentils and lamb’s lettuce to yogurt mix and stir up thoroughly.
Take squash out of the oven and serve with lentil salad.
Serve immediately to avoid that lamb’s lettuce wilts.
Enjoy!
Have a blonDISHious day,
Sabrina xxx
5 thoughts
Oh that’s delicious…I’ll try this one 🙂
Have eaten those before as you can buy them in Health stores (Veganer aufstrich) soooo yummie, gonna make this without the Squash – thanks for the Inspiration 🙂
What a great idea to bake pumpkin! For me the butternut bits were the absolutely best thing about this great recipe. They tasted like fries, only better. And of course they are healthier. As I don’t like mustard at all I used tomato paste for my dressing. It was a try, but I think I’ll leave it to yoghurt with herbs next time. The rest was perfect. Haven’t eaten lentils for a while and didn’t remember them to taste so good. P.S. Because there was half of the butternut left my boyfriend made potato-pumpkin-pancakes the next day. Yummy!
I forgot to mention that my boyfriend loved the mustard-dressing.
This was a recipe that appealed as I love butternut squash but had never tried Beluga lentils.
It took me ages to find the lentils, but eventually did so in a small independent health food shop. Sabrina not only has a talent for creating great food but also for setting me challenges to find the ingredients! (One day I’ll see a Hokkaido!)
The recipe is simple and quick to make and provides a tasty and remarkably filling salad. If I was to make any adaptations I’d be tempted to add some fresh chilli as I love a bit of a kick.
Thank you once again Sabrina for sharing your lovely recipes.