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
45 min
Tiempo total
15 min
Preparation
30 min
Cooking
4
Servings
Nutrition per serving
- 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
Grill vegetables: eggplant
peppers and cherry tomatoes in oven 200 °C 20 min with oil and garlic
Peel the roasted peppers and cut them into strips
Go slowly and confirm texture, aroma and color before moving to the next step
Prepare the vinaigrette by mixing all its ingredients
Go slowly and confirm texture, aroma and color before moving to the next step
Mix the lentils with the roasted vegetables
Go slowly and confirm texture, aroma and color before moving to the next step
Dress with the cumin vinaigrette and mix well
Go slowly and confirm texture, aroma and color before moving to the next step
Serve warm or cold with chopped parsley
Serve on a preheated plate or platter if the dish must maintain temperature
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