Thursday, March 10, 2016

Beluga Lentil Salad

If you are like me who likes the flavor of lentil curry but wish to have a dried version that gets carried well through the day or may be on a picnic day, you are in a right place. 

  • 1 cup Beluga lentils
  • 1/2 medium red onion chopped
  • 3/4 cup raisins
  • 2 tbsp capers
  • 1/3 cup extra virgin olive oil
  • 4 tbsp apple cider vinegar
  • 1/2 tbsp maple syrup
  • 1/2 tbsp mustard
  • 2 tsp salt or to taste
  • 1 tsp crushed black pepper
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp grated nutmeg
  • Baby arugula
  • Rinse the lentils and drain well, place it in a pan and cover 3-4 inches above with water. Bring to boil and simmer for about 15-20 minutes. Make sure you don't overcook, they should still have a bite to it.
  • While the lentils are cooking, mix all the dressing ingredients together and stir well
  • When they are done cooking, run them through cold water to stop the cooking process.
  • Add the dressing, chopped red onion, raisins and capers to the lentils.
  • Add arugula or any other greens just before serving the salad.
Inspired from My New Roots.