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Black Lentils Salad
Pic. 3
Pic. 3
Pic. 2
Pic. 1
Ingredients
Black Lentils
Black lentils have a delicate flavor
and slightly firmer texture than green lentils, which make them
perfect for salads. This delightful Black Lentils Salad is
delicious, highly nutritious and very easy to make. You can always
substitute rainbow carrots with fennel and cucumber or any
other veggies to your liking.
So, let's get started with the recipe!
Ingredients,
pic 1 (serving size 4)
1 Cup black lentil beans
1 Bunch rainbow carrots
4 Scallions
1 Meyer lemon
1 Tsp. dried Herbes de Provence
2 Tbsp. Meyer lemon juice
1 Tsp. Meyer lemon rinds
1/4 Cup olive oil
1/5 Tsp. sea salt
1/2 cup chopped cilantro
1 Cup black lentil beans
1 Bunch rainbow carrots
4 Scallions
1 Meyer lemon
1 Tsp. dried Herbes de Provence
2 Tbsp. Meyer lemon juice
1 Tsp. Meyer lemon rinds
1/4 Cup olive oil
1/5 Tsp. sea salt
1/2 cup chopped cilantro
Instructions:
1. Soak lentils in a medium saucepan for 30 minutes, drain the water and give lentils a rinse.
2. Pour 2 cups water over the rinsed lentils and cook for 30 minutes over low-medium heat until the water is evaporated.
3. Set aside lentils to cool for an hour.
4. Peel and dice rainbow carrots and thinly slice scallions, pic. 1.
5. In a bowl toss diced rainbow carrots and sliced scallions, pic. 2.
6. In a different bowl mix cooled lentils, herbes de Provence, chopped cilantro and sea salt.
7. Transfer the lentils on a serving plate and sprinkle the diced rainbow carrots and scallions, pic. 3.
8. Drizzle olive oil and Meyer lemon juice and garnish with Meyer lemon rinds, pic 3.
9. You can also add some vegan crumbled feta cheese to make this salad even more delicious.
1. Soak lentils in a medium saucepan for 30 minutes, drain the water and give lentils a rinse.
2. Pour 2 cups water over the rinsed lentils and cook for 30 minutes over low-medium heat until the water is evaporated.
3. Set aside lentils to cool for an hour.
4. Peel and dice rainbow carrots and thinly slice scallions, pic. 1.
5. In a bowl toss diced rainbow carrots and sliced scallions, pic. 2.
6. In a different bowl mix cooled lentils, herbes de Provence, chopped cilantro and sea salt.
7. Transfer the lentils on a serving plate and sprinkle the diced rainbow carrots and scallions, pic. 3.
8. Drizzle olive oil and Meyer lemon juice and garnish with Meyer lemon rinds, pic 3.
9. You can also add some vegan crumbled feta cheese to make this salad even more delicious.
I love the above salad assembly process, instead of mixing all ingredients together, because it preserves the ingredients colors, textures and makes the salad even more beautiful. This delicious salad is perfect by itself, but even better with a glass of beautifully aged and fruity Pinot Noir.
Enjoy!
Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine
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