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!