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Recipe
Beluga Lentil Salad

Beluga Lentil Salad

  • Prep Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8 servings

Ingredients

  • 1 cup dry black lentils, sorted
  • 2 cups sliced spinach
  • 1/3 cup each chopped parsley, basil and mint
  • 1 cup diced seeded cucumber
  • 1 cup chopped tomato
  • ½ cup diced red bell pepper
  • ½ cup diced yellow bell pepper
  • ½ cup finely diced red onion
  • ½ cup Fresh Mint Vinaigrette
  • ½ cup crumbled feta cheese
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper

Directions

  • Place lentils in a medium saucepan. Generously cover lentils with cold water and bring to a simmer over high heat. Reduce heat to medium-low to maintain a steady simmer, and cook until just tender, 20 to 26 minutes. Drain and rinse under cool running water. Transfer the lentils to a large mixing bowl.

       

    Add spinach, parsley, cucumber, tomato, bell pepper, red onion, vinaigrette, feta, salt and pepper and toss to coat. Serve immediately or chill.