Maple-tossed beluga lentil salad

Maple-tossed beluga lentil salad

By
From
The Green Kitchen
Serves
4
Photographer
Johanna Frenkel

This salad is a celebration of all the wonderful fruit and vegetables that are in season during the spring. Raw rhubarb is sliced thinly and tossed in a maple dressing, which gives both tartness and sweetness. Beluga lentils are great in picnic salads as they stay firm even after a bumpy car ride.

Ingredients

Quantity Ingredient
200g beluga or puy lentils
2 thin, red rhubarb sticks, thinly sliced
20 strawberries, sliced
150g edamame beans, shelled
small handful fresh redcurrants, optional
8 asparagus spears, chopped into 2.5 cm pieces
15 basil leaves

Dressing

Quantity Ingredient
3 tablespoons maple syrup
3 tablespoons extra virgin olive oil
1/2 lemon, juiced
sea salt
freshly ground black pepper

Method

  1. Rinse the lentils under running water. Transfer to a medium saucepan, together with 500 ml water and bring to a boil. Reduce the heat and gently simmer for about 15–20 minutes or until tender. When almost done, add a pinch of salt, then drain and set aside to cool.
  2. Prepare all the salad ingredients and place in a large bowl, together with the cooled lentils. Whisk together the ingredients for the dressing, add to the salad and toss with your hands until everything is well coated. Top with a couple of basil leaves.
  3. Divide between four small glass jars, cover with lids and you are ready to go. Serve with a piece of sourdough bread.

Tip

  • This is a vegan recipe, but you could crumble 100 g feta cheese and place a quarter in each jar to make it even more nourishing.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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