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beluga lentil salad in a serving bowl
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5 from 6 votes

Beluga Lentil Salad

Serves 4 as main dish, 8 as side dish
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course, Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
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