A warm lentil salad with cremini mushrooms, dandelion greens and a mustard vinaigrette.
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.
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.
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.
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.
Black Beluga Lentil Salad with Mushrooms and Mustard Vinaigrette
A warm lentil salad with cremini mushrooms, dandelion greens and a mustard vinaigrette.
Ingredients
- 200g /1 cup black beluga lentils
- sea salt
- 2 teaspoons Dijon mustard
- 1 ½ Tablespoon/22ml of sherry vinegar
- 2 Tablespoons/30ml of extra virgin olive oil
- ¼ teaspoon fine sea salt
- freshly ground pepper to taste
- 4 oz /114 g cremini (baby portabella) mushrooms, thinly sliced on a mandoline
- 1 small bunch of young dandelion greens, torn into small pieces
- 56g/ 2 oz of goat cheese, crumbled
- 30g /1/4 cup toasted walnuts or hazelnuts
Instructions
- Bring a large pot of water to a boil. Rinse lentils well and add them to the boiling water with a big pinch of salt. Lower heat and cook for about 10 to 15 minutes or until just tender.
- 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, toss and set aside.
- Drain lentils. Add warm lentils to the dressed mushrooms and add greens. Toss to coat and top with goat cheese and toasted nuts.
- Season with additional salt and pepper to taste and serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 315Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 7mgSodium: 423mgCarbohydrates: 14gFiber: 6gSugar: 2gProtein: 10g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Jackie @ marin mama cooks 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.
Liz says
Mmmmm...I need to find those gorgeous black lentils! And this is one salad I could eat day after day...yum!
Lea @gourmetmommy 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!
Cookie and Kate 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.
Lemons and Anchovies 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!
Vijitha 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.
HeatherChristo says
Sylvie- the pictures are just so gorgeous!! I have had a tub of black lentils in my cupboard for ages- I may have to get them out today- I am inspired!
Robyn Stone | Add a Pinch says
Absolutely gorgeous, as always!
the wicked noodle 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!
Sanjeeta kk 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!