Black Lentil Salad with Asparagus, Kale and Egg

black lentils bowl tastefood

Black lentils are the star of this salad. These tiny pellets are nicknamed Beluga lentils since they resemble caviar. They remain firm when cooked, which makes them a great addition to salads, and their shiny blackness provides vivid contrast to colorful vegetables. Like their brown or green brethren, black lentils are a superb source of iron, fiber, protein, folate and magnesium. Plus, they are easy on the wallet. Not bad for a little legume.

black lentils salad tastefood

Black Lentil Salad with Asparagus, Kale, Egg

For a larger salad, arrange the lentils on a bed of mixed greens or arugula.
Serves 3 to 4 as a side dish.

1 1/4 cups black lentils
3 cups water
Salt
6 to 8 thin asparagus
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
2 red or green spring onions, white and pale green parts thinly sliced
2 hard boiled egg yolks, crumbled
1 red jalapeno pepper, minced
1 1/2 cups shredded kale
1/4 cup chopped parsley
1/4 cup cilantro

Rinse and pick over the lentils to make sure there are no small stones. Combine the lentils and water in a large saucepan. Bring to a boil over high heat and cook until the lentils are tender but still firm, about 25 minutes. Drain and cool to room temperature. Transfer to a large bowl.
While the lentils are cooking, blanch the asparagus. Bring a wide pot of salted water to a rolling boil. Add the asparagus and cook until bright green and crisp tender, about 1 minute. Drain and rinse under cold water to stop the cooking process. Cut off the tips and slice the stalks into 1/2-inch pieces. Reserve all of it.
Whisk the garlic, oil, lemon juice, mustard, 1/2 teaspoon salt and the black pepper in a small bowl. Add to the lentils and toss to coat. Add the asparagus tips and stalks, the spring onions, 1 crumbled egg yolk, the jalapeno, kale, parsley and cilantro. Gently stir to combine. Taste for seasoning – you might need more salt. If desired, douse with a little extra oil. Transfer the salad to a platter or divide among serving plates. Garnish with the remaining crumbled egg yolk and serve.

11 responses to “Black Lentil Salad with Asparagus, Kale and Egg

  1. A beautiful spring salad and tasty combination!

    Cheers,

    Rosa

  2. I adore lentils, so much flavor and nourishment at such a reasonable cost.
    The spring salad is so dynamic, capturing the refreshing flavors of the new season!

  3. What a wonderful filling and healthy salad. Maybe I can make it while I’m visiting my mom in Germany minus the jalapeño which are not available here.

  4. What a beautiful, colorful, healthful salad with a great mix of flavors and textures!

  5. Healthy and elegant salad combination… I really want to try it.

  6. We love asparagus but are constantly looking for new ways to serve it. Thanks for the inspiration.

  7. Una gran ensalada ;)
    La combinación es fabulosa.
    http://www.recetasbonappetit.wordpress.com

  8. Such a healthy bowl of colour and taste. X

  9. I adore lentils, and love all the vibrant colors in this healthful salad.

  10. We were completely on the same wavelength this week! I used the last of my beluga lentils for a lettuce wrap. They’re perfect for salads. Love how healthy and refreshing your salad looks, Lynda!

  11. Very nice salad recipe.

    I love every ingredient you used for it and the best of all is so simple that in my case i can make it in 35 min since I’m a newbie on the kitchen