Description
If you’re looking for a nourishing, gut-friendly, and flavorful way to enjoy black lentils, this salad is it. Tender Beluga lentils are tossed with crunchy celery, leeks, crisp apple, and toasted pecans, then coated in a tangy Dijon vinaigrette. It’s protein-packed, low-lectin, completely dairy-free, and perfect as a light lunch, a side dish, or part of a bigger spread.
Ingredients
- 100 g (about ½ cup) raw black lentils (Beluga), pressure-cooked and drained
- 50 g (about ½ cup) pecans
- 1 tablespoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon balsamic vinegar
- 3 celery sticks, thinly sliced
- 1 leek, thoroughly washed and dried (use only the white and pale green parts)
- 1 medium apple (or 2 small), diced
- Sea salt and freshly ground black pepper, to taste
- For serving: microgreens, fresh cilantro, or parsley
Instructions
- Cook the lentils: Rinse the lentils thoroughly. Pressure cook with enough water to cover (follow your pressure cooker instructions) for 6 minutes. Drain and allow to cool completely.
- Toast the pecans: In a dry skillet over medium heat, gently toast the pecans until warm and fragrant, about 3 minutes. Roughly chop and set aside.
- Make the dressing: In a small bowl, whisk together Dijon mustard, olive oil, apple cider vinegar, and balsamic vinegar with a pinch of salt and pepper until emulsified.
- Prepare the vegetables: Slice the leek lengthwise, then finely slice into half-moons (white and pale green parts only). Thinly slice the celery at an angle. Dice the apple into small cubes.
- Assemble the salad: Add the cooled lentils to a large mixing bowl. Top with celery, leek, apple, and chopped pecans. Drizzle with the dressing and toss until everything is well coated. Season with additional salt and pepper, to taste.
- Serve: Transfer to a serving dish and garnish with microgreens or fresh herbs. Serve immediately as a light meal or a side dish.