Beluga lentil salad
Our beluga lentil salad recipe is a colourful and flavourful option for lunch and dinner. Earthy lentils, crisp frisée, and sweet pomegranate seeds are tossed in a tangy Dijon mustard and olive oil dressing, then topped with firm, aged cheese and roasted pistachios. Serve with a spoonful of creamy cottage cheese dressing.
Ingredients
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180 g
Beluga lentils
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1
Red onion
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25 g
Parsley leaves
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100 g
Cheddar cheese
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1 tbsp
Dijon mustard
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2 tbsp
Olive oil
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Salt and black pepper
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1 head
Lettuce (of your choice)
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250 g
Broccoli
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180 g
Pomegranate seeds
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150 g
Roasted pistachio nuts
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To serve
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2 tbsp
Cold pressed olive oil
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2 tbsp
Fresh parsley, finely chopped
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Black beluga lentils are ideal for salads because they hold their shape and remain firm when cooked. Cook until just tender, then drain and rinse under cold water to prevent them from becoming mushy. This also removes excess starch, keeping the lentils separate and making the salad feel lighter.
Lentils absorb flavour as they cook, so simmer them in lightly salted water or vegetable stock, adding subtle aromatics such as a bay leaf or a clove of garlic to flavour the lentils. Avoid over-seasoning, and finish with salt and pepper once the lentils are tender to preserve their natural taste.
FAQ: Questions about beluga lentil salad
Want to make your beluga lentil salad thoroughly delicious? Below, we answer the most common questions about this salad recipe so you can ensure it stays fresh and tasty.
How do I cook beluga lentils?
Rinse the lentils under cold water before cooking them. Cook them in three parts water to one part lentils with a pinch of salt. Simmer gently for 18–22 minutes until tender but still holding their shape. Drain and rinse under cold water to prevent the lentils from cooking further, keeping them firm and separate.
What is the best way to roast pistachios?
Preheat the oven to 175 °C. Spread the raw, shelled pistachios in a single layer on a baking tray lined with baking tray. Optionally, sprinkle lightly with salt or a tiny drizzle of olive oil. Roast for 7–10 minutes, shaking once during this time so they roast evenly. Cool completely before adding to the salad.
Can I make the beluga lentil salad ahead of time?
Yes. You can prepare everything for the beluga lentil salad beforehand, but do not assemble any of it yet. Refrigerate everything for up to 3–4 days, but keep the lentil mixture, frisée, pomegranate, pistachios, and cottage cheese separate until serving. Assemble just before eating to maintain freshness and crunch.
How should I store beluga lentil salad?
Let the cooked ingredients cool completely before storing. Keep the lentils, broccoli, red onion, parsley, cheese, mustard, olive oil, pomegranate, and pistachios in an airtight container in the fridge for up to 3–5 days. Store the frisée and cottage cheese separately to prevent wilting and excess moisture. Combine all components just before serving for the best texture and flavour. The salad is not suitable for freezing.
How long does beluga lentil salad keep in the fridge?
When stored in an airtight container in the fridge, the beluga lentil salad will remain fresh for 3–5 days. The lentils maintain their texture over this period, but the fresh ingredients, such as frisée, pomegranate seeds, and cheeses, are best consumed within 3 days for the best taste and quality. Keep the dressing separate until serving, and always check the salad before eating.
Nutritional values per serving
Energy:
701 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 13.8 g |
| Protein | 20.8 % | 35.8 g |
| Fat | 55.2 % | 43.8 g |
| Carbohydrates | 24 % | 41.4 g |
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Try our delicious beluga lentil salad
If you are looking for a tasty and easy meal you can quickly prepare, give this beluga lentil salad a go. It combines fresh flavours, crunchy toppings, and irresistible ingredients. The black beluga lentils offer a firm, earthy base, while the frisée contributes a crisp, slightly bitter freshness that balances the richness of the well-aged, firm cheese. The cheese adds depth with its creamy, full-bodied taste from fresh fruitiness with a hint of salt to gentle bitterness and caramel undertones.
Broccoli adds a gentle bite and bright green colour, while pomegranate seeds bring bursts of sweet-tart juiciness. Roasted pistachios provide a nutty crunch and a subtle buttery flavour, tying all the elements together.
Cottage cheese with olive oil and parsley on the side
Serving cottage cheese alongside the salad adds a creamy, fresh counterpoint to the cheese. Its mild, slightly tangy flavour complements the nutty roasted pistachios and earthy lentils, while its soft, smooth texture contrasts with the crisp frisée and crunchy vegetables. A drizzle of cold-pressed olive oil and a sprinkle of fresh parsley enhance the flavour and provide a bright, herbal note.
Serve it your way
Enjoy the salad warm to highlight the earthy aromas of the lentils and the richness of the cheese, perfect for a comforting lunch in cold weather. Or serve it chilled for a crisp, refreshing experience, ideal for warmer weather or packed lunches.
Explore some of our other recipes for serving suggestions, for example, our seared tuna or dukkah chicken, which would be delicious with the beluga lentil salad on the side. You can also use leftovers from the salad in our chicken wraps.
Explore with variations
You can easily make delicious variations of this salad to keep it exciting and new. Swap the hard cheese for goat cheese, or add different nuts or seeds for extra crunch.
Include vegetables such as roasted red peppers, leeks, carrots, spinach, kale, cucumber, fresh small tomatoes, or olives. Fresh herbs like parsley or basil add brightness, while cranberries offer subtle sweetness.
Try other lentils like brown lentils, black beans, and puy lentils or other types of French green lentils. You can also use another type of plant protein, like tofu or tempeh.
This beluga lentil salad is high in both protein and fibre, and if you want more recipes in this category, check our high-protein, high-fibre recipes or find inspiration for high-protein, high-fibre meals.
