The Washington Post

Black Lentil Salad With Vegetables and Herbs

Black Lentil Salad With Vegetables and Herbs 6.000

(Tom McCorkle for The Washington Post; food styling by Carolyn Robb for The Washington Post)

Nourish Aug 13, 2020

In this salad, matchsticks of kohlrabi or broccoli stems add pale, crisp contrast to tender, caviar-like black lentils, along with juicy grape tomatoes, shallot and herbs, all coated in a rich mustard vinaigrette. It makes a stunning side for a cookout and can also serve as a vegan main course.

Make Ahead: The lentils can be cooked and refrigerated in an airtight container for up to 4 days.

Storage Notes: The salad can be refrigerated for up to 3 days in an airtight container.

Where to Buy: Kohlrabi is most easily found in at farmers markets.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 1 cup (6 1/2 ounces) black beluga lentils
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 medium bulbs kohlrabi or broccoli stems from one head of broccoli, tough skins removed, cut in to thin matchsticks (about 1 cup)
  • 1 cup grape tomatoes, quartered
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons very finely chopped shallot
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried

Directions

Bring 4 cups of water to a boil in a medium pot.

Meanwhile, rinse the lentils and sort through them to remove any stones that may be present. Stir the lentils into the boiling water, reduce the heat to medium-low and simmer until they are just tender, 20 to 25 minutes. Drain and transfer to the refrigerator to cool completely, about 1 hour.

Once the lentils are cool, in a small bowl, whisk together the oil, lemon juice, mustard, salt and pepper.

In a large bowl, combine the lentils with the kohlrabi, tomatoes, parsley, shallot and tarragon. Drizzle the salad with the dressing and toss to combine. Serve at room temperature or chilled.

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Recipe Source

From cookbook author and nutritionist Ellie Krieger.

Tested by Olga Massov.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 171


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 173mg 7%

Total Carbohydrates: 17g 6%

Dietary Fiber: 3g 12%

Sugar: 3g

Protein: 8g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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