Black Lentils Salad-Beluga Lentils

This black lentils salad is loaded with vegetables, has a zingy lemon dijon mustard dressing, and is served with crispy mushrooms.

Course Lunch, Salad

Cuisine Greek

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 30

marinating time 1

Servings

Calories 379kcal

Whisk together one tablespoon dijon mustard, two tablespoons lemon juice, four tablespoons extra virgin olive oil, two garlic cloves minced ,¼ teaspoon sea salt, and ½ teaspoon freshly ground pepper in a small bowl until emulsified.
Note: You can add the ingredients to a small jar with a tight-fitting lid and shake until emulsified.

In a pot, cook the lentils in boiling water without salt, with the bay leaf, a garlic clove and a lemon thyme sprig for about 20-25 minutes until they are cooked and still firm.
Strain the lentils and discard the bay leaf thyme and garlic.
Leave them in the colander to drain and cool.
Dice and slice your vegetables.

Place the lentils in a bowl and add dressing, scallions, red peppers, celery, dill, and olives. Mix well. Season to taste with sea salt and freshly ground pepper.
Refrigerate for one hour.

Heat one tablespoon of olive oil in a skillet. Add the sliced mushrooms and cook until browned and crispy. Remove from heat and pour the juice from one lemon over the mushrooms.
Serve salad topped with mushrooms, toasted bread on the side, extra lemon wedges and extra virgin olive oil for drizzling.

Store refrigerated in an airtight container for up to 1 week.

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.