This cold-weather Black Beluga Lentil Salad recipe makes a hearty lunch or an easy vegetarian side dish. Take a shortcut with pre-cooked black lentils and save time using store-bought pomegranate arils, and you can get the meal on the table in about the time it takes to roast the carrots.
If you love warm salads, gently warm the pre-cooked lentils before tossing them with the crumbled feta (I usually go for vegetarian-friendly feta to keep the recipe vegetarian), pomegranate arils and honey roasted carrots. Roasted until tender, the carrots add lovely bites of sweetness and a burst of color to the dish. Drizzle the salad with a quick dressing made of red wine vinegar, olive oil, honey and salt. Serve garnished with fresh chopped basil leaves.
To make the Black Beluga Lentil Salad, you will need the following ingredients:
Preheat the oven to 425 °F.
In a large baking dish, toss 4 chopped carrots with 2 tablespoons olive oil, 2 tablespoons honey, ½ teaspoon kosher salt, and ½ teaspoon black pepper until well coated.
Roast the carrots for 20 minutes, flipping them halfway through cooking time.
In a mason jar, combine 2 tablespoons red wine vinegar, 3 tablespoons extra-virgin olive oil, 2 teaspoon honey, and ¼ teaspoon kosher salt. Screw the lid on tightly and shake vigorously until well combined. Set aside.
In a salad bowl, add 2 ½ cups cooked black beluga lentils, 1 ⅓ cups crumbled feta, ½ cup pomegranate arils, and ¼ cup roughly chopped fresh basil leaves.
Remove the carrots from the oven and add them to the salad. Drizzle the salad with the prepared dressing and toss to coat.
Serve and enjoy!
Transform simple pantry ingredients into a bright and hearty dish with this easy recipe for Black Beluga Lentil Salad. It’s filling enough to enjoy on its own, yet versatile enough to pair with almost any meal. Give this recipe a try and be sure to let us know what you think!
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