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Black Beluga Lentil Salad

Organic Black Beluga Lentils are tiny black lentils with a rich earthy flavour, soft texture and are very easy to cook. Their deep colour provides a striking contrast to coloured vegetables. They are great in soups & salads or served with pasta or rice.


1 cup Organic Black Beluga Lentils
1 medium red onion (finely chopped)
75g feta cheese (finely chopped or crumbled)
1 red capsicum
1 tbls chopped rosemary
1 tbls chopped flat leaf parsley
Salt & pepper to taste
½ cup extra virgin olive oil
3 tbls slivered almonds (lightly roasted)
½ tsp Balsamic vinegar


The ingredients are best prepared separately, then combined just before serving.
Roast the capsicum using your favourite method, then chop finely.
Meanwhile add the lentils to 2-3 cups of water in a saucepan, bring to the boil, reduce heat & simmer for 20 minutes or until soft.
Drain any excess water, and set aside to cool.
Once cooled, combine all ingredients above in a suitable bowl and mix thoroughly but gently.

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