As we creep further into November the weather is definitely getting colder. Usually this colder weather makes us think of chilis and soups, but this week we wanted to change it up and try a warm salad. This black lentil recipe with roasted veggies is a real hearty, healthy salad. We used beets and cauliflower, to showcase the seasons fresh produce and a honey mustard dressing to brighten up the flavor.
Black lentils have a mild flavor but hold their shape when cooked, making them the perfect for a salad. Their black color is also a thing of beauty, making any dish more elegant. While we loved this salad warm, we also enjoyed the next day for lunch right out of the fridge.
How to Cook Black Beluga Lentils
5 cups Water
2 cups Black Lentils
1. Bring water to boil.
2. Add lentils, cook for 25-30 minutes until tender.
Fall Black Beluga Lentil Salad
2 Golden Beets, diced small
2 Red Beets, diced small
1 Head Cauliflower, diced small
1 TBS Fresh Thyme
2 TBS Olive Oil
Salt and Pepper to Taste
2 Cups Beluga Lentils, cooked
5 TBS Honey Mustard Dressing
Preheat oven to 450 degrees.
Toss beets, cauliflower, and olive oil. Spread out on baking sheet and roast for 25-30 minutes or until tender. (We like to toss the red beets separate to keep everything from turning pink.)
Combine vegetables, lentils and dressing in shallow pan, until warm.
Serve with fresh thyme on top.