Beluga Lentil Salad with Cumin Vinaigrette

Beluga lentils hold their shape when cooked and easily absorb flavors, which makes them perfect for a salad like this with a bright, flavorful vinaigrette.

Ingredients:

For the salad:

• 1 cup Beluga lentils

• ½ cup mint, chopped

• 1 cup feta, crumbled

• ½ cup olives, crushed

• ½ cup almonds or pistachios, lightly toasted and chopped

• 1 small or medium red onion, diced

Instructions:

1. Cook the lentils:
   Bring a large pot of salted water to a boil. Add the lentils, reduce to a simmer. Cook the lentils for approximately 20 minutes, but be sure to check for tenderness starting around 15 minutes. Drain and cool to room temperature.

2. Cook the onions:
   Heat a pan over medium heat. Add 3 tablespoons of olive oil and cook the diced onions until translucent and just starting to brown, about 6–7 minutes. Season lightly with salt. Let cool.

3. Assemble the salad:
   Combine the cooled lentils and onions in a large bowl with mint, feta, olives, and almonds.

4. Add vinaigrette:
   Pour the vinaigrette over the salad and mix well. Taste and adjust seasoning if needed.

5. Serve:
   Eat at room temperature or refrigerate for later. The salad will get even better as it sits.

Cumin Vinaigrette

Ingredients:

• 2 tablespoons shallots, minced

• 2 teaspoons honey

• 2 teaspoons Dijon mustard

• ½ cup fresh orange juice and zest (about 1 orange, zested first)

• 4 tablespoons lemon juice

• ⅓ cup olive oil

• 1½ teaspoons ground cumin

• 1 teaspoon salt

• ½ teaspoon black pepper

Instructions:
Whisk all ingredients together in a bowl until smooth and combined.

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