Recipe
Beluga Lentil Salad
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.
Recipe Details
- Source: Emeril's Test Kitchen
- Dish Type: Salads
- Cuisine: Mediterranean
- Cooking Method: Braising
- Occasion: Any
- Effort Level: Simple
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