Beluga Lentil, Lemon and Pinenut Salad | Davis Food Ingredients | New Zealand's Leading Food Importer and Distributor

Cooking Time: 20 mins

Number of Serves: 4

Instructions:

Petite, shiny black and round, beluga lentils are named for the caviar they resemble. In addition to their striking appearance, beluga lentils hold their shape very well during cooking - this characteristic lends itself for use in salads and pilaffs.

Like any lentils, beluga are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fibre, lean protein, folate and iron.

This simple salad allows the lentils to shine; I love to serve it with pan fried salmon and spinach leaves dressed in olive oil and cider vinegar.

Ingredients:

1 cup of beluga lentils (LBEL)

1 preserved lemon, flesh removed, finely diced (LEMPR)

¼ cup of toasted pinenuts (PINEN500)

1 bunch of chopped coriander or parsley

Salt and Pepper

½ cup of Crème Freche (CREMEFR)

Juice of 1 lemon

Salt

Step by Step:

Place the lentils in a pot and add two cups of liquid (water or stock). Note : if you add more liquid than this the colour and more importantly the nutrients will leach out. Bring to the boil and then simmer for 10 minutes. The lentil should be cooked, but still have bite.

Drain lentils, and run some water through them. Place in a bowl and mix through rest of ingredients.

For the dressing simply whisk the crème freche and lemon juice with a little salt.

Serve salad with dressing on top. Enjoy.

Ingredients you can buy here:

Product Code	Title	Price	Add to Order
LBEL	Lentils beluga essente stand up pouch	$0.00	Unit Qty *
LEMPR	RESTRICTED PRODUCT	$0.00	Unit Qty *
PINEN500	Pinenut kernels pure red a grade	$0.00	Unit Qty *
CREMEFR	Creme fraiche tatua	$0.00	Unit Qty *

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