Black Beluga Lentil Salad with Goat Cheese

Black beluga lentils are aptly named.

Not only do the tiny jet-black lentils resemble beluga caviar in appearance, they also possess a warm, nutty flavor that is not unlike that of their namesake.

Black beluga lentils, like French Green Lentils (lentilles du Puys), differ from other “garden variety” lentils in several ways.  Black Beluga lentils retain their lens-like shape and firm pleasant texture when cooked, making them a good choice for salads. They’re much smaller, too – only about 1/8th-inch or so in diameter.  Black beluga lentils cook very quickly, requiring only about 15 – 20 minutes to cook to a pleasant ‘al dente’ consistency.

The natural deep ebony color of Black beluga lentils fades to an attractive rich nut-brown hue during the cooking process.  Their mild, but distinctive “legume” flavor melds beautifully with vinaigrettes and marinades, and accommodates itself well to soups and stews too.

It’s hard to imagine any food that is more versatile, flavorful and nutritious than the beautiful, delicious Black Beluga Lentil.

Black Beluga Lentils

Ingredients:

• 1 cup black beluga lentils
• 1 medium shallot, diced
• 3 Tbsp extra virgin olive oil
• 1 Tbsp lemon juice
• 1 tsp white wine vinegar
• 1 tsp sugar
• 1 tsp coarse sea salt
• black pepper to taste
• 2 Tbsp capers
• 2 Tbsp diced roasted red pepper
• 1 Tbsp chopped flat leaf parsley
• 1 Tbsp sliced chives, plus a bit for garnish
• 2 oz fresh goat cheese
• fresh salad greens