Beluga Lentil Salad
Serves 4 as main dish, 8 as side dish
Servings: 8 people
Calories: 126kcal
Ingredients
- 1 tablespoon olive oil
- 1 leek, sliced
- 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 leek, 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
Recipe variations:
- 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.
Nutrition
Calories: 126kcal | Carbohydrates: 17g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 334mg | Potassium: 118mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2597IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg
