We love lentils. No, like we really love lentils and we want them in our lives every day.
Whoops — sorry, were we getting too mushy for you? Well, we’ve got some good news. Beluga lentils are mush-resistant! That’s why we’re ub-sessed with this recipe from PALETA founder, Kelly Boyer.
Packed with protein and super easy to prepare, Beluga lentils are one of those under appreciated “rockstar” ingredients that we’re trying to use more often. In this salad, a combination of raw and roasted veggies with the lentils creates a multi-dimensional flavor and texture profile. This delish recipe serves four as a main, or eight as a side dish.
Make it official. We’re in love.
PALETA’s Beluga Lentil Salad with Miso Roasted Heirloom Radish & Baby Beets
1 cup dried beluga (or black) lentils
2 cups water
pinch of salt
1 stalk celery, 1/2” dice
1 medium carrot, peeled and 1/2” dice
1/2 small red onion, 1/2” dice
2 whole garlic cloves
1 cup baby turnips, halved
1 cup baby beets, halved
1 cup heirloom radish, halved
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons white miso paste
Salt and pepper to taste
1 cup Persian cucumbers, skin on, 1/2” chop
1/2 cup broccoli, coarsely chopped
1/8 cup fresh flat leaf parsley, coarsely chopped
3 tablespoons chives, finely chopped
6 Shiso leaves, finely chopped
1/2 cup grape tomatoes, halved
Juice of 1 lemon
1/8 cup extra-virgin olive oil or toasted sesame oil
2 garlic cloves, mashed into paste (from cooked lentils)
1 tablespoon white miso paste
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon prepared brown mustard
1 teaspoon palm sugar or coconut nectar
Salt and pepper to taste
Rinse lentils through a sieve until water comes through clean. Place in a medium saucepan with vegetables, water & garlic cloves; Cover, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. Spread on sheet pan to cool down and stop the cooking process. Be careful! Overcooking the lentils is the death of this dish. Remove and reserve garlic cloves for dressing.
While the lentils are simmering, toss your roasted vegetable ingredients together and roast in a preheated 400 F oven for 20 minutes. Remove when fork tender.
Mash garlic cloves into a paste and place all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
While the lentils are simmering & veggies are roasting, prepare your raw vegetables.
Once cooled slightly but still a little warm, place lentils in a large serving bowl and combine with the roasted & raw vegetables. Toss gently with dressing and serve warm, at room-temp, or straight from the fridge. This salad can hang out in your fridge for a couple days and will still be fresh and tasty.
xx, The FabFitFun Team