Warm Balsamic Beluga Lentil Salad
Ingredients
- 2/3 cup beluga lentils
- 2.5-3 cups water
- 1/2 teaspoon sea salt
- 1.5 ounces whole almonds
- juice of 1/3 lemon or 1-2 tablespoons
- 2-3 tablespoons balsamic reduction or vinegar to taste
- 5.5 ounces grape tomatoes
- 1.5 ounces arugula
- 2.5 ounces baby spinach
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- pinch of pepper
- 1 teaspoon olive oil
- 1 ripe avocado
Preparation
Rinse the lentils
Add them to a pot with the water and salt, set a timer for 27 minutes
Bring to a boil, then let cook over medium heat
Check at the 15-20 minute mark to see if more water is needed
Reduce heat to low-medium for the last 7 minutes until the water evaporates
If desired, toast the almonds in a small non-stick skillet over medium-high heat for about 1-2 minutes, watching and flipping to avoid burning
Once the lentils are cooked, mix in all other ingredients
Taste and add an extra pinch of salt and/or balsamic reduction if needed
Top with the cubed avocado