I don’t have exciting news yet. Well, unless you count a cavity-free dental appointment, which was a relief after intensive cookbook recipe testing over the past year. That’s probably not very exciting to you, huh?
All I have for you is this lentil salad, which is beyond delicious. In fact, I was tempted to make it a last-minute cookbook addition instead, but decided you should get it right away. It features black beluga lentils, which are my favorite lentils for salads. They’re called beluga lentils because they resemble caviar. I like them because they cook in about 25 minutes and retain their shape nicely.
As humble and inexpensive as they are, lentils are true super foods. They’re loaded with protein, fiber, iron, and more goodness. Their flavor is super earthy, so they go well with other strong, zippy flavors, like the bold red wine vinaigrette I used here. I added chopped spinach, sun-dried tomatoes, olives and herbs to round out the salad.
I usually stock up on black beluga lentils at Whole Foods and bulk bins, so I hope you can find them. If not, French green (le Puy) lentils will work, too. Don’t forget to skip the “pick over lentils for debris” step—I have found little bitty rocks in there that you wouldn’t want to bite into!
You all know I’m a big fan of beans, lentils and peas (which are collectively called pulses), and I’m glad to be developing pulse recipes during the United Nation’s International Year of Pulses . For more information about the benefits of pulses, and to join me in committing to eat one serving of pulses every week, visit PulsePledge.com.
Author: Cookie and Kate
Recipe type: Salad
Serves: 4 servings
Make it dairy free/vegan: Skip the feta cheese.
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Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!
This post was created in partnership with USA Pulses and Pulses Canada. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
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Source: Cookie and Kate