This lentil salad is beyond delicious. In fact, I was tempted to make it a last-minute cookbook addition instead, but decided you should get it right away. The salad features black beluga lentils, which are my favorite lentils for salads. They’re called beluga lentils because they resemble caviar. I like them because they cook in about 25 minutes and retain their shape nicely.
As humble and inexpensive as they are, lentils are true super foods. They’re loaded with protein, fiber, iron, and more goodness. Their flavor is super earthy, so they go well with other strong, zippy flavors, like the bold red wine vinaigrette I used here. I added chopped spinach, sun-dried tomatoes, olives and herbs to round out the salad.
I usually stock up on black beluga lentils at Whole Foods and bulk bins, so I hope you can find them. If not, French green (le Puy) lentils will work, too. Don’t skip the “pick over lentils for debris” step—I have found little bitty rocks in there that you wouldn’t want to bite into! For a shortcut, substitute one 17-ounce package of Trader Joe’s steamed lentils instead of cooking your own. For more lentil recipes, check out my guide to cooking lentils, which offers links for all kinds of lentils.
