black lentil salad

This black lentil salad is made with a tangy sherry vinegar dressing, creamy goat cheese, roasted almonds, and plenty of crunchy sliced brussels sprouts. It’s gorgeous, simple, and so delicious!

Why I love it:

I just love black lentils. They’re so elegant, healthy, and versatile. You can swap them in literally any lentil recipe and you’ll be delighted with the results. 

Aside from the stunning black color, I love their firm meaty texture the most. The big draw back to lentils in general is the grainy, mushiness. If you aren’t careful, they can transition from hard to mushy in 0.3 seconds. And then you’re stuck.

Black lentils have more wiggle room and hold their shape a lot better than the average lentil. 

That makes them perfect for a salad, which can be rough on the fragile legume. 

And this particular salad is just delicious, with its bright and nutty sherry vinegar dressing. It’s balanced with a bite of dijon and sweet maple syrup, which counters all of those brussels sprouts. And yes, one full pound of brussels sprouts is correct. I like my grain salads to be filled with veggies! Feel free use a half pound if you want a more lentil-y salad

And if you've never tried raw brussels, you're in for a treat. They have a crisp-tender crunch and mild nuttiness we can't get enough of.

Finally, the binder here is the goat cheese. We just love the knobs of creamy, tangy goat cheese scattered throughout. It adds a necessary indulgence to the cold lentil salad and ties all those crunchy bits together.

I’ve shared a lot of ways you can take this salad to make it your own (below)-- like a swap for salty blue cheese or roasted mushrooms, crispy chopped bacon, or thin apple matchsticks. Run with it! This recipe is a fabulous place to start.

black lentil salad ingredients:

how to make this black lentil salad:

1. Cook black lentils, drain and rinse.
2. Make dressing: sherry vinegar, maple syrup, dijon, thyme, olive oil, salt, pepper.
3. Thinly slice brussel sprouts on a mandoline and add to dressing.
4. Add almonds.
5. Add cooled lentils; toss to combine.
6. Gently toss in goat cheese.
7. Enjoy!

How to cook black lentils:

Black lentils (also known as beluga lentils) are a beautiful little black legume with a nutty flavor and firm texture. I love them in salads because they hold their shape so well during cooking and tossing. We don’t have to worry about a mushy, grainy lentil salad here!

1. Pick over the lentils for any debris or small rocks and rinse in a strainer before cooking. 
2. Then, cook lentils the way you cook pasta: boil in an abundance of salted water and drain when tender. It’s simple and precise. Note: They double in size when they cook, so use plenty of water!
3. Monitor them closely towards the end of the cooking time and pull them off the heat when they’re basically al dente-- tender yet toothsome, and not falling apart in the water.
4. Rinse under cold water to stop the cooking, and also to prevent wilting the vegetables in the salad.

make this beluga lentil salad your own:

• Change up the vegetable: shredded flat-leaf kale, diced bell peppers, shaved fennel, shredded cabbage
• Swap the cheese: feta, blue cheese, soft cubes of brie
• Different nut: toasted walnuts, pine nuts, hazelnuts
• Add more: dried cranberries, pomegranate seeds, crispy bacon bits, julienned apples

a few more tips:

• Rinse your lentils before cooking and pick them over for any small rocks or debris.
• Use a mandoline for the brussels sprouts and wear some kind of glove or mandoline guide to protect your fingers. I’ve started using a preventative band aid around my right thumb to protect it from the inevitable cuts. 
• Make sure to rinse the lentils to stop the cooking and cool them down. I’ve tried this recipe with warm lentils and it’s not my favorite: the heat of the lentils starts to cook the brussels sprouts and gives the salad a sulfur-y cooked cabbage flavor. Not great.

how long does a lentil salad last in the fridge?

This black lentil salad will keep, refrigerated, for up to 5 days. I prefer it within a day or two of making!

what to serve with lentil salad:

It makes a wonderful, balanced side dish for the following meat:

• lemony roast chicken
• yogurt marinated chicken thighs
• herb-coated lamb chops
• grilled flank steak (or ribeye if you’re going big!)
• roasted pork tenderloin (try patting it with an herb crust or drizzling with a balsamic glaze!)
• grilled or seared fish (try a fatty fish like salmon or firm white fish like halibut)

You could also serve this with flatbread or pita, to be scooped into the bread and eaten like a wrap.

More grain, lentil, and bean salads to try:

lemony white bean salad

cold soba noodle salad

farro butternut squash salad

gigante bean, salami and fennel salad

southwest quinoa salad

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