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–+ servings

Black Magic Beluga Lentil Salad

This black lentil salad is a hearty dish that brings together the earthy flavor of black lentils with fresh as well as roasted purple vegetables, purple basil, and a flavorful dressing!
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Course: Salad
Keyword: Dinner, lentils, lunch, side dishes
Servings: 2

Ingredients

Purple Basil Flower Vinaigrette

  • 4 tbsp Olive oil
  • 4 tbsp Purple basil flower vinegar
  • 1 tbsp Lemon juice
  • 1 tbsp Black sesame seed powder
  • 1 tbsp Garlic Finely minced
  • 1 tbsp Ginger finely minved
  • 1 tsp Salt
  • 1 tsp Black pepper powder
  • 1 tsp Chili flakes optional
  • 1 tbsp Maple syrup/honey

For the salad

  • ½ cup Beluga lentils
  • ⅓ cup Purple bell pepper chopped
  • ½ cup Purple cabbage finely chopped
  • ⅓ cup Onion finely cho[[ed
  • 10-12 Kalamata olives sliced
  • 10 Black grapes chopped
  • ⅔ cup Purple potatoes cubed
  • ½ cup Beet cubed
  • ½ cup Eggplant cubed
  • ½ cup Purple basil leaves chopped
  • ⅓ cup Feta
  • ½ cup Cucumber
  • ½ cup Tomatoes
  • 1 tbsp Sesame seed toasted
  • 1 tbsp oil
  • Water to cook lentils

Instructions

  • Preheat the oven to 400℉. Add the purple potatoes, eggplant, and beets in a single layer onto a lined baking sheet. Drizzle a little olive oil and sprinkle a pinch of salt. Roast for 22-25 minutes, until tender. Remove and let it cool.
  • In the meantime, cook the beluga lentils in about two and a half cups water over a medium flame for about 25 minutes just until tender and not mushy. Remove from the flame, drain, and set aside.
  • While the lentil coks, make the vinaigrette by adding all the listed under "for the purple basil flower vinaigrette". Whisk thoroughly.
  • Add all the veggies and lentils to a bowl. Drizzle the vinaigrette and mix well.
  • Transfer to a serving plate and serve as such or with bread or with chips.