black beluga lentil salad

A very good friend of mine came up with this simple yet very tasty recipe. I actually had it for breakfast *sigh* yesterday morning. Instead of the usual brown lentil I decided to make this with black beluga lentil. The truth is that lentil is a staple in my kitchen. I make lentil soup at least once a week. But it’s too damned hot these days – the temperature hit 42c/107F on Wednesday and I am definitely not in mood for a soup in this heat. This filled my belly without making me break a sweat.

beluga lentil salad


1 cup black beluga lentil
2 1/2 cups vegetable broth
1 avocado, cubed
juice from 1 lemon
2 TS olive oil
2 TS balsamic vinegar
1 TS agave nectar

Place the vegetable broth in a pot over medium heat. Add the beluga lentil and cook it until tender – about 20 minutes. Place the avocado cubes in a small bowl and splash it with the lemon juice. Mix the olive oil, the balsamic vinegar and agave nectar. Drain the lentils and toss them with the dressing. Serve the lentils topped with avocado cubes. You can also add cilantro, cherry tomatoes or cucumber. Enjoy!


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