Beluga Lentil Salad with Middle Eastern Lemon Dressing
Beluga lentil salad recipe with Mediterranean and Middle Eastern flavours. Simple to make, and full of flavor! A favorite for lunch or dinner.
Mediterranean, Middle Eastern
For the lentil salad:
1½cupsblack beluga lentils(300 g)
handful Kalamata olives,pitted and chopped (10 olives)
200gcherry or mini roma tomatoes,halved
100gfeta (or sheep’s cheese),crumbled
1/2cupraw almonds,coarsely chopped and lightly toasted (60 g)
3-4handfuls spinach,stemmed and chopped
For the dressing:
120mlextra-virgin olive oil(8 tablespoons)
½teaspooncrushed red pepper flakes
3tablespoonsfreshly squeezed lemon juice
sea salt and freshly ground pepper,to taste
Cook lentils in a large saucepan of simmering salted water until tender but still firm, 20–25 minutes. Drain using a sieve and rinse under cool running water. Shake well to get rid of excess moisture and transfer the lentils to a large serving bowl to further cool.
Meanwhile, toast the almonds in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often, until the nuts are fragrant and golden brown, about 4 to 5 minutes. Transfer to plate to cool.
In a small bowl, mix together the dressing ingredients (olive oil, garlic, spices, and lemon juice). Season with salt and pepper, to taste.
Pour the dressing over the lentils, add the green onion, olives and tomato. Toss well to coat. Add the feta, almonds and spinach and toss again to incorporate.
Taste and adjust seasonings, if desired. Serve and enjoy!
This salad is perfect for meal prepping. It holds up well as leftovers in the fridge for 2-3 days. I use mature spinach (würzelspinat) for this recipe, if using young or delicate greens, it is better to add them before serving if planning to store over a few days.