Beluga lentils, named for their resemblance to black caviar, hold their shape perfectly after cooking, making them ideal for salads. Combined with roasted vegetables and a spicy vinaigrette, they create a salad that can be served hot or cold.
Mediterranean
Beluga Lentil Salad with Roasted Vegetables
Beluga lentil salad with roasted pepper, eggplant, cherry tomatoes and cumin vinaigrette. Rich in fiber, iron and vegetable protein.
- Spain
- Salad
- Light
- Low fat
- High fiber
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 300 kcal
- Protein 14 g
- Fiber 12 g
- Carbohydrates 38 g
- Fat 9 g
- Sodium 280 mg
Story behind the dish
Preparation
Beluga lentil salad with roasted vegetables is a preparation from Spain with easy difficulty. Reserve about 45 minutes in total (15 for mise en place and preparation, 30 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g of beluga (or pardine) lentils.
- Have ready: 1 eggplant, cubed.
- Have ready: 2 red peppers.
- Have ready: 200 g cherry tomatoes.
- Have ready: 2 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cook the lentils in salted water for 20-25 minutes; drain and reserve
Cook the lentils in salted water for 20-25 minutes; drain and reserve. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Grill vegetables: eggplant
Roast the vegetables: eggplant, peppers and cherry tomatoes in the oven at 200 °C for 20 minutes with oil and garlic. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
-
Peel the roasted peppers and cut them into strips
Peel the roasted peppers and cut them into strips. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Prepare the vinaigrette by mixing all its ingredients
Prepare the vinaigrette by mixing all its ingredients. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Mix the lentils with the roasted vegetables
Mix the lentils with the roasted vegetables. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Dress with the cumin vinaigrette and mix well.
Dress with the cumin vinaigrette and mix well. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Serve warm or cold with chopped parsley
Serve warm or cold with chopped parsley. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Draining the ingredients well prevents the dish from becoming watery or greasy.
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