Black Beluga Lentil Salad with Mushrooms and Mustard Vinaigrette | Hearty Feel Good Food

Black Lentil and Mushroom Salad with Dandelion Greens Recipe Gourmande in the Kitchen
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My pantry door refuses to shut.

The shelves are increasingly packed with an ever-expanding myriad of ingredients I seem to collect each time I go to the store.

Sometimes I wonder if a few aren’t jumping into my cart on their own, hitching a ride home to join the rest.  They must be; I couldn’t possibly have bought that new jar of olives when there were 2 waiting at home, or that bag of black lentils when there was an unopened bag in the back.

Black Beluga Lentils Gourmande in the Kitchen

Unlike the fridge which gets surveyed for freshness and cleared regularly of remnants, the pantry continues to grow exponentially with layer upon layer of staples and interesting jars and boxes of foodstuffs picked up here and there.

So since I found myself with an extra bag of lentils and no place to set them, I decided to put them to good use right away.

Baby Portabella Mushrooms, Cremini Mushrooms Gourmande in the Kitchen

Black beluga lentils are a unique variety of the lentil family; with their jet black skin and diminutive round shape they are named after the caviar they resemble.  Like other lentils they are high in protein, iron and fiber, but retain their shape after cooking similar to French du Puy lentils.  The advantage of black lentils is their quick cooking time (only 10 to 15 minutes).  They have a mild earthy and mineral flavor and once split reveal a creamy yellow interior.

Lentil salad with mustard vinaigrette is a truly classic French combination, dead simple but uncommonly good and satisfying.  The mustard adds just enough heat to the hearty lentils.  I paired my black lentils with mild and earthy baby Cremini mushrooms for a woodsy flavor and crumbled in a few chunks of goat’s cheese and a sprinkle of toasted walnuts.

Black Lentil and Mushroom Salad with Dandelion Greens Recipe Gourmande in the Kitchen

This salad is best served still slightly warm a top a bed of bitter greens like dandelions for a slight bite but baby spinach leaves work well too.  The greens bring a little freshness and color to the otherwise monochromatic dish.  This is hearty feel good food.

RECIPE: Black Beluga Lentil Salad with Mushrooms, Dandelion Greens and Mustard Vinaigrette


  • 200g / 1 cup black beluga lentils
  • 2 teaspoons Dijon mustard
  • 2 Tablespoons of sherry vinegar
  • 3 Tablespoons of extra virgin olive oil
  • Fine sea salt and pepper to taste
  • 4 oz / 114 g cremini (baby portabella) mushrooms, thinly sliced
  • 1 small bunch of young dandelion greens, torn into small pieces
  • 56g/ 2 oz of goat cheese, crumbled
  • 60g / ½ cup toasted walnuts or hazelnuts


  1. Bring a large pot of water to a boil. Rinse lentils well and add them to the boiling water. Lower heat and cook for about 10 to 15 minutes or until just tender.
  2. Meanwhile make the vinaigrette by whisking together the mustard, vinegar, olive oil and a pinch of salt and pepper in a large bowl. Add the thinly sliced mushrooms and torn dandelion greens and set aside.
  3. Drain and rinse lentils. Add lentils to the dressed mushrooms and greens. Toss to coat and top with goat cheese and toasted walnuts or hazelnuts.
  4. Add salt and pepper to taste and serve.


You can substitute French du Puy lentils for the black lentils but they will take longer to cook.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Diet tags: Gluten free

Number of servings (yield): 4

Copyright © 2010-2012 gourmande in the kitchen.

Have you ever tried black lentils?


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  1. says

    I love lentils, and this salad looks gorgeous, Sylvie. I am with you on the pantry exploding. I just seem to buy more and more, instead of using what I have in there.

  2. says

    I have the same pantry problem (even worse sharing with three roommates…) but I just inventoried all my dry goods, canned goods, nuts, and other odds and ends living in the cupboard and taped the list to the inside of the door so it’s easy to tell what I need for a recipe before going to the store.

    This looks delicious! I love lentils, but I’m always tempted to add bacon to them…

  3. says

    We both have had lentils on our minds lately. I made a lovely warm salad this weekend and hope to post next week. And that thing about the over-bulging pantry and ingredients jumping into the carts – yup I know that – strangely happens to me too! So I’m doing a so called pantry clean out cooking the next few weeks. Lovely shots!

  4. says

    What a stunning dish! I didn’t even know there were black lentils, and I’d love the short cooking time 🙂 Lentil salads were part of our meals growing up in Germany with a French second “maman”, so I know I’d love this. I’d love to find black lentils!

  5. says

    What stunning photos – love the dark background with the black lentils. This salad is not only beautiful but so healthy. I’ve been thinking about making some lentil salad recently (I have a lot of things falling out of my cabinet too!)

  6. says

    Hah – I am thrilled to hear I am not the only one with this little pantry problem…! When I buy groceries and find I can’t fit them into a cupboard, then I know it is time to cook something with bits and pieces from the dark recesses. Soon I will have to make pork pibil again to use up the achiote; or my lovely salmon pasta to use up the stray tins of red salmon; and so on and so on. I adore beluga lentils, and I almost always serve lentils with mushrooms, Great minds and all that…!

  7. says

    Stunning. I have never tried black lentils, but they sound intriguing. These ingredients would go well in a soup as well – maybe with some quinoa added in!

  8. says

    LOL – i have the same problem – but once a month i have decided to go through it – some folks say make a inventory list that you keep on your door – always wanted to do that but never gotten to it. Great lentil reciepe.

  9. says

    I love lentils and never knew there was such a thing as black lentils. Setting it against the dandelion sounds so good! I can’t wait to try this.

  10. says

    Tell me about it! I even started by making a shopping list so that i do not shop extra.. even then!!
    Love how dark the photos look .. the mood is so amazing and the salad sounds light yet perfect for the season.

  11. says

    This looks fabulous. I have never encountered the kind of lentil before. Love any kind of lentils. gorgeous photographs as always Sylvie.

  12. says

    This variety of lentils is one of my favourite with the lentilles vertes du Puy.
    I like to cook some as soon as I feel a little bit under the weather.

  13. says

    this is simply and utterly gorgeous. your lentils look as they were cooked to perfection. and i know what you mean about the ever growing pantry…been cleaning mine and I am working on a very similar post!

  14. Bobbi says

    You know – some items “jump” into my grocery bags and into my car on their own too 😉
    Love that saying. Love your receipes and especially photos.
    I cook almost everything from scratch and I enjoy it always. Sometimes I mess up. I still love the process of creating or something?

    • says

      Messing up is part of the process, there have been quite a few failures in my kitchen as well! The important part is that we love the the process of creating. 🙂

  15. says

    I have the same issues — pantry crowded with ingredients. In my case, it’s ‘cos I’m a teeny ambitious while shopping 🙂

    We use split, skinned, black beluga lentil called urad dal a lot in South Indian cooking–dosa, idli, stir-fry, etc. Never used whole gram, but this looks very inviting! And oh, I totally LOVE your pictures!

  16. says

    Beluga lentils are gorgeous and your recipe sounds wonderful – I can imagine they work beautifully with the mustard in the dressing. I used to always have little bags of leftover pulses at the back of my cupboard but now I tend to cook a whole bag up in one batch and use them throughout a given week!

  17. says

    Wow- I have never seen these lentils before. I have eaten black lentils in an Indian curry but I’m pretty sure they were another type. Super photos as usual Sylvie.

  18. says

    Wonderful and simple vegetarian dish! Are you vegetarian now? 🙂 Latly most of your recipes are vegatarian. Anyway, I’m happy for them because I’m vegetarian! 🙂

  19. says

    I’ve never tried black lentils, Sylvie. Will look for them locally before I turn to the internet.
    This salad is lovely, light, healthy and I like the goat cheese and nut addition.

  20. says

    This is a salad after my own heart! I love the earthiness of lentils and mushrooms, and the textures are almost meat like so I never crave meat when I eat them. Your photos are brilliant.

  21. says

    Oh black lentils, I haven’t seen them before! So beautiful!

    I too have a lot of ingredients around. I’m trying to use up a lot, but it’s hard since I love (food) shopping a bit too much.

  22. says

    I cook a lot with my Lentils..but am not sure they are called Beluga, as they are not jet black but are dark grey in color. What lovely way to enjoy and include protein in diet!

  23. says

    I can relate to the pantry door not shutting. I have a terrible habit of seeing something at the store that would be “so fun to cook with” and then just adding it to the very long list. But I have lentils in there and I’m definitely going to try your delicious salad!

  24. says

    I love lentils in my diet and I happen cook a lot with it and first I thought these black ones to be black gram and we make an Indian dish by name Dal Makhani with black gram and red kidney beans. But I didn’t know that there existed a lentil by name Beluga. I learned something new today. What lovely way to enjoy and include protein in diet! and with regard to pantry, even mine overflows all the time.

  25. says

    Sylvie, I seem to do the same. Some items in my pantry are better stocked than intended because I don’t review my inventory often enough. I can say, though, that I don’t have a bag of black beluga lentils and after seeing this beautiful salad, my pantry suddenly seems lacking. Will have to remedy this soon!

  26. says

    I’ve been eating tons of lentils this winter (maybe I need the iron?). I have a jar of black belugas in my pantry and I’ve been looking for a recipe that is just right for them. Here it is! Thanks, Sylvie.

  27. says

    yum, i love beluga lentils but usually use them just for lentil soup. they hold together so much better than regular old green lentils. This looks like an amazing new option for using them up though!

  28. says

    This would be a “mommy” lunch for me. I always make healthy, grainy and veggie inspired lunches for myself to eat while the kids are in school. I do adore mushrooms and always forget about them, but need to remember them more as they add such wonderful flavor to a dish.

  29. says

    Too funny…sounds as though we have the same shopping habits and pantry woes 🙂
    I do adore lentil and have a salad with them nearly weekly, I will be adding this beauty for sure! In fact I am making lentil soup so I will save a bit for this salad 🙂

  30. Rina Rosenberg says

    Sylive, the black lentils recipe is fabulous! I used balsamic vinegar (instead of sherry vinegar) and the baby spinach. I sauteed the cremini mushrooms. The dish is divine and I will certainly make it again. My husband Hassan loves it!

    I discovered your website today and also posted the link on my Facebook page. Many thanks