This Beluga Lentil salad is easy to prepare, vegan, and the perfect warming dish for fall and winter.
Who else loves lentils? I’ve been on a lentil-cooking crusade lately, scouring the area to find as many kinds of lentils as possible. I’ve eagerly devoured red lentils, French green lentils, and now– black Beluga lentils.
These special, tiny little lentils get their name because, at a glance, they look like Beluga whales. (No? Is that not correct?) I’m just kidding guys! They look like Beluga caviar.
Unlike the pricey fish eggs, black Beluga lentils are affordable, relatively easy to find, and are perfect for both busy weeknight dinners and fancier gourmet-style meals.
You could, of course, attempt to pass these lentils off as caviar to unsuspecting guests at a dinner party.
It would be hilarious, and your faux-roe ruse will either last less than a second, or make everyone think you’re able to afford a heaping bowl of caviar. The jig might be up, though, when they remember that they’re sitting in your teensy apartment and not a rambling mansion. In any case, your guests will be thrilled with the lentils, because they are fantastic.
This Beluga Lentil Salad is a delicious and easy vegan side dish that’s perfect for cold winter nights.
Where can you buy Beluga Lentils?
To start with, you need to get your hands on some black Beluga lentils.
It’s possible you’ll find them at your local grocery store, but if they aren’t there, try looking at Whole Foods, at your local health food store, or anywhere else you can buy bulk beans. You can also buy them online.
If you can’t find black lentils, or just really don’t want to spend time looking, you can make this recipe with easy-to-find green or brown lentils. The flavors will be a little different, but still delicious.
Making Beluga Lentil Salad
Once you’ve found these little black gems, rinse them and sort out any pebbles.
Quick Tip: To be honest, I’ve never found a pebble in my lentils, but the fear of biting down on a rock and hurting a tooth keeps me from skipping this step.
Sauté the leeks, carrots, and celery for about five minutes, then add the garlic and sauté some more. Increase the heat, add the wine, and let it boil down for a few minutes.
Finally, add the lentils, bay leaves, salt, and some water. Bring the mixture to a boil, and then simmer the lentil mixture for about 25 minutes. Then, add some Dijon mustard and a little more wine, and cook for a couple more minutes. Once the lentils are soft and the liquid has cooked down, it’s ready!
Serve a large, heaping scoop of this warming Beluga Lentil Salad in a bowl with a big chunk of bread, or as a side to another dish. Dig in and enjoy as you wait for spring to come!
Want more VEGAN SIDES? Try these:
- Lemon Risotto with Roasted Cauliflower
- Oven-Roasted Asparagus with Charred Lemons
- Braised Kale with Apple Cider Vinegar
Want more LEGUMES? Try these:
Beluga Lentil Salad
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery sticks, diced
- 1 teaspoon sea salt
- 3 garlic cloves, finely diced
- ¾ cup white wine, divided
- 1 cup black beluga lentils, rinsed and sorted
- 2 bay leaves
- 1 tablespoon dijon mustard
Instructions
- In a large saucepan or wok, heat oil on medium until oil begins to shimmer.
- Add onions, carrots, celery and salt. Sauté 4-5 minutes. Add garlic and sauté 1-2 minutes.
- Increase heat to medium-high and add ½ cup wine. Allow wine to cook down for 1-2 minutes, then lower heat to medium.
- Add lentils, bay leaves and 2 cups water. Bring to a boil, and simmer about 25 minutes until most of the water has cooked down.
- Add remaining wine and the mustard. Stir, and then simmer 5 more minutes.
- Serve warm as a side dish, or with a chunk of crusty bread as a main course.
- Leftovers:Store leftovers in the fridge, and use within 3-4 days.Make Ahead and Freeze:Let lentils cool to room temperature, and freeze for up to 6 months.
Notes
- Substitute regular green or brown lentils for beluga lentils. Reduce cook time by about 5 minutes.
- Substitute French green lentils. Cook time will remain the same.
I have beluga lentils in the cupboard, and this is just how I make my regular lentil soup (just not as runny)! LOVE the flavor of lentils and this is one of my favorite ways to prepare them!
Oh this would be awesome as a soup! Yum!
I love eating lentils out but I can never seem to cook them properly at home. I’ve never really had this with any other ingredient but I find they go from hard to mush so quickly and even when I stand over the stove and watch them cook I can’t get them at that moment where they are just right.
I haven’t tried beluga lentils yet so I may try this recipe first before I completely give up.
Oh don’t give up on lentils! What kind of lentils have you tried? Some (like red or yellow) will really fall apart and are fabulous in soups. Beluga and French green lentils stay pretty firm, and regular green or brown lentils are somewhere in between.
If you want a firm lentil, try beluga or French green for sure! (I’ve got a different recipe on here for French lentils)
I LOVE lentils, but unfortunately I am the only one in the whole house 🙁 I did an end of year clean-out of the pantry and have about 6 half used bags in there – now I have a way to use up some of them 🙂
I so need to check out these Beluga lentils! I love the color, and I bet they are so tasty! I love all the flavors you have going on here, sounds like such a hearty and filling recipe.
I have never heard of beluga lentils before but I’m intrigued! The salad sounds wonderful and I’m going to Whole Foods today anyway so I’ll have to look for these!
Let me know if you find them!! Enjoy!
Yum! Lentils are the only pulse my 3yo likes so eating a lot of them . Not tried beluga lentils though. How small do you chop the veg?
I like to chop the veggies really small because I think it looks prettier, but I’ve chopped them a little bigger before and that worked too! Either way they’ll soften before the lentils so you should be fine! Enjoy! ????
I love lentils but I don’t cook with them very often. I’ve been wanting to try beluga lentils for a while now, I just love their silky blackness!
Aren’t they gorgeous?! I think they’re the prettiest lentil!