F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Beluga Lentil Salad
© Beatriz Da Costa

Beluga Lentil Salad

  • SERVINGS: 6 SIDE-DISH SERVINGS
  • MAKE-AHEAD

These tiny black lentils get a Latin flavor from smoky poblanos and chorizo.

Plus: More Pork Recipes and Tips

  1. 1 1/2 cups beluga lentils (3/4 pound)
  2. 4 garlic cloves—2 smashed and 2 minced
  3. 1 carrot, halved crosswise
  4. 1 small yellow onion, halved
  5. 4 cups water
  6. 2 large poblano peppers
  7. 1/2 chorizo sausage, casing removed and meat finely diced (1 1/2 ounces)
  8. 1/2 small red onion, cut into slivers
  9. 2 hard-cooked eggs, coarsely chopped
  10. 2 tablespoons chopped cilantro, plus cilantro leaves for garnish
  11. 3 tablespoons fresh lime juice
  12. 3 tablespoons vegetable oil
  13. Salt and freshly ground pepper
  1. In a medium saucepan, combine the lentils with the smashed garlic, carrot, yellow onion and water and bring to a boil. Simmer over low heat until the lentils are just tender, about 30 minutes. Drain the lentils and discard the garlic, carrot and onion. Let the lentils cool slightly.
  2. Meanwhile, roast the poblanos over a gas flame or under a broiler, turning them several times, until charred all over. Transfer them to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core and seed the poblanos, then cut them into slivers.
  3. In a small skillet, cook the chorizo over high heat, stirring occasionally, until crisp, about 5 minutes. Drain the chorizo on paper towels.
  4. In a large bowl, combine the lentils with the poblanos, chorizo, red onion, eggs, chopped cilantro and minced garlic. Add the lime juice and oil, season with salt and pepper and toss to coat. Sprinkle the cilantro leaves over the top and serve.
Make Ahead The salad components can be prepared through Step 3 and refrigerated separately overnight. Return the lentils to room temperature and rewarm the chorizo before tossing with the remaining ingredients.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.