Warm Beluga Lentil, Green Pea & Shallot Salad

IMG_0301

I had a lot of leftover Beluga lentils from our caviar party on Sunday. One cup of dried lentils makes almost three cups cooked! So I came up with salad. I think the peas are the perfect compliment to the little tiny lentils.

1 1/2 cups cooked Beluga lentils
6 small shallots
2 cups frozen green peas, thawed
Olive oil
S and P, to taste
The juice of 1/2 a lemon

Cook the lentils until al dente. Cover and set aside.

Thinly slice the shallots. Heat olive oil in a pan and cook until soft and fragrant. Season with salt.

Let the peas defrost. Add the lentils and peas to the shallots and toss. Add the lemon juice and season with salt and pepper. Taste and adjust. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s