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Salad with beluga lentils and a fantastic dressing

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Ingredients for 2 servings:

  • 1 medium-sized lettuce heart(s) (romaine lettuce)
  • 1 large chicory
  • ½ cup beluga lentils
  • 1 tbsp cress
  • 2 tbsp walnut oil
  • 2 tomatoes, dried
  • 1 shallot(s)
  • 1 tbsp hemp seeds
  • 1 lemon(s)
  • salt and pepper
  • Cress for garnishing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

simple, vegan, quick

Wash the lentils and boil them in plenty of water for 20 minutes. Do not add salt. Meanwhile, slice the lettuce and slice the shallot. Dice the sun-dried tomatoes, squeeze the lemon, and mix everything except the lettuce with the hemp seeds in a jar. Season with salt and pepper. Rinse the lentils under cold water, mix with the dressing, and toss into the salad. Garnish with cress.

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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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