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Light salad made from beluga lentils

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Ingredients for 4 servings:

  • 1 cup lentils (beluga)
  • 3 cups water
  • some salt
  • some pepper, black
  • 1 onion(s), red
  • ¼ bunch parsley, flat
  • 1 clove(s) garlic
  • 4 tbsp olive oil
  • 4 tbsp vinegar (wine vinegar)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bring the lentils and water to a boil, then simmer over low heat for about 30 minutes. The lentils should be soft to the bite (no bite!), but definitely not fall apart. Season the lentils with salt and pepper. Dice the onion into tiny cubes and add to the lentils. Dice the garlic even smaller, mash it briefly with a knife to release the flavor, and add to the lentils. Add finely chopped parsley and oil. Season with vinegar to taste. The lentils tolerate quite a bit of vinegar. Delicious as a salad or as a side dish with fish. And it looks good too! The salad tastes good cold, although I prefer it warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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