Warm Balsamic Beluga Lentil Salad
Ingredients
- 2/3 cup beluga lentils (measured dry)
- 2.5 -3 cups water
- 1/2 tsp sea salt
Preparation
Rinse the lentils, add them to a pot with the water (start with 2.5 cups and then add more towards the end if need be) and salt, set a timer for 27 minutes. Bring to a boil, then let cook over medium heat. (Be sure to check at the 15-20 min mark to see if you need more water, then refuge heat to low-medium for the last 7 minutes until the water’s evaporated)
Other ingredients: 1.5oz (43g) whole almonds, toasted, 1/3 lemon, the juice (about 1-2 tbsp), balsamic reduction 2-3 tbsp (balsamic vinegar works to, start with 1-2 tbsp then add more to taste), grape tomatoes 5.5oz/156g, arugula 1.5oz/42g (about 2 cups), baby spinach 2.5oz/71g (about 2 cups), chopped, 1/2 tsp garlic powder, 1/2 tsp onion powder, pinch of pepper, 1 tsp olive oil. To top:1 ripe avocado, cubed.
Once the lentils are cooked, mix in all other ingredients. Taste test and an extra pinch of salt and/or balsamic reduction if need be. Top with the avocado if need be