Like other legumes, lentils are low in fat and high in protein and fiber, but they have the added advantage of cooking quickly. Lentils have a mild, often earthy flavor, and they're best if cooked with assertive flavorings.
Black beluga lentils are one of the smallest of the lentil family. They are shiny black in color and easy to cook. Black Beluga lentils make a beautiful garnish, also great in soups and salads. They look like caviar after cooking.
Try this salad along with your traditional Holiday favorites:
• 1/2 cup dried black lentils
• 5 cups water, divided
• 3/4 cup uncooked couscous
• 3/4 teaspoon salt, divided
• 1 cup red and yellow pear tomatoes cut 1/2
• 1/3 cup golden raisins
• 1/3 cup finely chopped red onion
• 1/3 cup finely chopped cucumber peeled and seeded
• 1/4 cup chopped fresh parsley
• 3 tablespoons chopped fresh mint
• 1 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 4 cup mixed baby greens and/or arugula
1. Rinse lentils with cold water; drain. Place lentils and 4 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain.
2. Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in couscous and 1/4 teaspoon salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine lentils, couscous, remaining 1/2 teaspoon salt, tomatoes, and remaining ingredients in a large bowl
3. Toss together, refrigerate for 1 hour, serve with mixed baby greens and arugula