beluga lentils

The perfect Autumn salad! This lentil Kale Salad with Parmesan has tons of al-dente cooked lentils, Tuscan kale, plump golden raisins, pepitas, and it's drizzled with a simple red wine vinaigrette. Perfect as a main course or a side salad!

Autumn Lentil Kale Salad with Parmesan

golden raisins

red wine vinegar

Tuscan kale*

lemon juice

olive oil

honey (or maple syrup)

salt and pepper

pepitas

beluga lentils*

parmesan cheese (optional)

soak: add the raisins and the red wine vinegar...

soak: add the raisins and the red wine vinegar to a small bowl, let the raisins soak for 10-15 minutes while you clean and chop the kale.

dressing: remove the golden raisins to a small...

dressing: remove the golden raisins to a small bowl using a slotted spoon. Add the lemon juice, olive oil, honey, and salt and pepper to the vinegar and use a whisk to combine. Alternately, you can add the dressing to a mason jar and shake until the dressing thickens.

salad: Place the kale in a large bowl, dress...

salad: Place the kale in a large bowl, dress the salad and toss. Add the lentils, golden raisins, pepitas, and parmesan cheese as desired. Give it a taste and adjust salt and pepper as desired.

This striking salad is made with black beluga lentils, chopped kale, and pomegranate arils for a festive color scheme. It&#039;s finished with creamy goat cheese and a simple red wine vinaigrette. Serve this delicious salad for a holiday lunch or dinner!

Black Lentil Salad with Kale and Pomegranate

black lentils (or 2 x 15-ounce cans, drained and rinsed)

lacinato kale (can sub curly kale)

pomegranate arils

goat cheese crumbles (more to taste)

onion

tbsp red wine vinegar

maple syrup (can sub honey)

Dijon mustard

If you are using dry lentils instead of canned, cook them according to package instructions to yield ~3.5 cups.

Combine the black lentils, chopped kale, and pomegranate arils in a large bowl. In a separate bowl, whisk together the minced red onion, olive oil, red wine vinegar, maple syrup, and Dijon mustard. Pour the dressing over the salad, and toss until coated. Sprinkle in the goat cheese crumbles and gently mix until combined. Enjoy!

The cooking instructions for most lentils are relatively the same. The main difference is simply the amount of time to cook them.

How to cook lentils

dry lentils

water broth

https://mediavine-res.cloudinary.com/video/upload/y6wbrwcczqwu7sujssmb.mp4

Tiny, black, and dense, black lentils–also known as beluga lentils–are named for the caviar they amazingly resemble. They are inexpensive, easy to cook, and delicious.

Black Beluga Lentils

Learn how to cook black lentils on the stove top or in an Instant Pot with this easy recipe. Black Lentils are a healthy and delicious plant based protein. Serve them as a side dish, added to a salad or as the perfect base for a bowl.

Black Lentils

black lentils

vegetable broth

water

thyme (or oregano)

garlic powder

Combine all of the ingredients in a saucepan on the stove and bring to a simmer.

Simmer uncovered for 15-20 minutes, or until the lentils are tender.

Drain any excess liquid, then serve.

Perfectly cooked black lentils, made in the Instant Pot or on the stovetop. 
I like cooking black lentils on the stove top when I'm using them in a cold salad. On the stove, it's easier to control the cooking time and drain off extra water. This gives you more control over the texture of the lentils. 
Instant Pot black lentils will hold their shape, but have a wonderfully creamy texture. This makes them a perfect side dish for dinner that's served warm. 

How to Cook Black Lentils (Instant Pot &amp; Stove)

salt

Turn down the heat to medium low. Simmer gently without a lid until the lentils are tender.

Start checking the lentils after 15 minutes, so you can turn off the heat as soon as the lentils have reached the texture you want (I usually simmer them for 20 minutes, but the brand you buy might need slightly more or less time).

When the lentils have the texture you want, immediately drain off the remaining water and transfer the lentils to a serving bowl. 

Stove Top

Cook for 8 minutes on high pressure. This yields a tender, but not mushy texture. For a firmer texture, cook for 6 minutes. For a much softer texture, cook for 10 minutes. 

Let the pressure release naturally for 10 minutes (slightly longer is okay)

There will be some water remaining in the pot. You can immediately drain the lentils in a colander, or you can let them sit in the pot to absorb the water. This will make them softer and creamier. 

Instant Pot

Everything you need to know about cooking black lentils. Very helpful!

We love black lentils in our house and I've never thought to do them in an instant pot before. This recipe looks easy and practical. Thank you!

I've always struggled with getting black lentils just right and the recipe was SPOT ON! Thank you so much for another winning recipe! :)

I need more legumes in my diet and I love how gorgeous these are in your sweet potato salad, making that next!

I'm still new with Instant Pot, so a guide to properly cook lentils like this is super helpful.

So useful have been looking for recipes to add more lentils to our diet!

I sauted 1/4 C of onions &amp; diced ham &amp; mushrooms before adding water &amp; lentils.  Also added 1/4 t of chicken bouillon.  Simmered for 20 minutes &amp; they were delish!  Thank u for a good basic recipe I could make my own!

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