Make this easy Black Lentil Salad….. and bring to your table a delightful taste of the Mid-East!
Colorful and flavorful, this salad is rich in fiber and protein. I recently served it with a creamy tomato soup, along with freshly made sourdough focaccia bread. Happy smiles all around!
Of course, you might just as easily pair this salad with whatever else you feel like having.. Yeah, you can absolutely mix and match this salad with any cuisine you’re craving!
Lentils…. Brown, Green, Black and More!
Lentils… (Vicia lens)….One of my all-time favorite legumes!
Growing up in India, I had only seen lentils that were dark brown. Little round beans, slightly flattened, the brown skin hid a beautiful orange-red seed. I’d always loved them and whenever my Mom made a thick Dal with it, my lunch or dinner became extra-special. Sometimes, she would sprout them and make Usal, and I loved that too!
After coming to the US, I discovered green lentils. With a pale greenish-brown skin, these were decidedly bigger and somewhat flatter than the brown lentils I had grown up with. Also, the seed inside was yellowish, not the pretty orange-red that I was familiar with.
Curious how they would taste after cooking, I bought a bag. While rinsing them, I recognized the faint smell wafting up…. I made Dal with great anticipation…. and was not disappointed at all! Sure, the texture was a bit different, but overall, my Dal tasted pretty similar to my beloved Sabut Masoor ki Dal.
Over the years, green lentils became quite a staple in my pantry. I played with them, following my flights of fancy…. and discovered fun new ways to enjoy lentils. I incorporated them in salads, soups, quesadillas…. I’ve posted some of these and plan to post several more.
Black Lentils….
Recently, I discovered black lentils in a middle-Eastern restaurant. I knew they existed, of course, but had never actually seen them in the various grocery stores I frequented.
When my food arrived, I was immediately intrigued. Completely black, rather tiny and delicate looking, they looked firm, not mushy/squishy at all. I spooned some into my mouth and there it was – that burst of familiar lentil flavor! I thoroughly enjoyed every morsel.
When I was done, I walked up to the counter and asked if they would be kind enough to show me what the black lentils looked like. They graciously obliged….
As I scrutinized the lentils in my hands, I marveled at how tiny and how very jet-black they were. When I came home, I laid them out beside the green lentils I had in my pantry and took a picture (see below). Can you tell that the black ones seem a bit rounder, less flattened than green lentils…. a bit like the Indian dark-brown lentils, but even smaller!
Determined to get hold of them, I finally tracked them down in a local grocery store that carries a variety of specialty ethnic foods.
Thrilled and excited to experiment with my new toy…. Of course, I made all my favorite lentil dishes with this little black gem, and relished every single one.
Black Lentil Salad
Some friends were visiting a couple of months ago, and I wanted to serve something fun and different … and thought I would try a new twist on another salad I loved – black lentil salad!
I rinsed and soaked the lentils while I prepped and cooked the rest of the meal. Made some tomato soup, prepped sandwiches that I would grill just before serving… made some hibiscus lemonade….
In about 30 min, the lentils were nicely soaked and ready to cook. I heated a bit of oil in heavy-bottom frying pan, sizzled some cumin seeds and added the soaked lentils. Splashed a bit water on top, then covered and cooked till done – tender, but not mushy. It only took about 10-12 min.
While the lentils cooked, I prepped the rest of the salad ingredients. I started by slicing some red onion, then added salt, pepper and Pomegranate Molasses and set it aside to marinate. Meanwhile, I sliced the grape tomatoes, diced red and yellow bell peppers.
My friend wanted to help, so I sent her out to my backyard, to snip some fresh basil growing there. She was so delighted to do that! Then I asked her to rinse and gently hand-tear the leaves (rather than chop them). I thoroughly enjoyed watching her repeatedly sniff and deeply inhale the lovely aroma of the fresh basil as she worked at her task!
When the lentils were done, I turned the heat off and removed the pan from the hot stove, but kept it covered for about 5-7 min to absorb the steam. Then I uncovered the pan and let the lentils cool to room temperature.
So… Time to make the simple and flavorful salad dressing… Just Pomegranate Molasses (narsharab – Persian) and extra virgin olive oil, seasoned with salt, pepper, a pinch of sugar…. And for that classic middle-Eastern taste, maybe some thyme and parsley as well.
Then it was time to just mix everything…. and Voila!….Black Lentil Salad, ready to serve! Our friends simply loved it… the colors, the flavors…. They had never had anything like it before! They marveled at the tiny black lentils, just as I had when I first encountered them!
Lentils – a nutritional powerhouse & easy on the stomach
Lentils, like all legumes, are a nutritional powerhouse. Protein-rich and fiber-rich, they keep you feeling full and sated for a good long while!
They are a rich source of a range of vital macro and micro-nutrients that support your well-being – minerals such as copper, manganese, iron, etc., vitamins – especially folate…. Lentils also pack fiber – both soluble as well as insoluble, which keeps your gut healthy and happy!
As extra bonus….. Lentils, like Mung beans, are actually very easy to digest. Plus, they taste great and cook much faster than most of their larger-sized legume cousins… chickpeas, black beans, pinto beans, etc.
So… I most definitely consider lentils to be a very appealing ‘Win-Win-Win‘ food, indeed!
More beans and legume recipes…
Would you like to try other interesting foods made with beans and legumes? Here are the links to a few, both savory and sweet!
Yeah… Did you think legumes are only good for savory dishes? Hmmm… NOT true! Folks from across the globe make ‘sweet’ dishes that feature legumes as a star ingredient!
Savory Recipes:
With Lentils…..
- Red Lentil Dhokla – inspired by the golden Gujarati Khaman, this one is stunningly coral-red!
- Sprouted Lentil Quesadillas – a fun new twist on the traditional Mexican black/pinto bean dish
- Lentil Kababs – a scrumptuous vegetarian take on the popular Indian-style meat (lamb) kababs!
- Lentil Vegetable Soup – Moroccan style, it’s tangy and spicy… a great one-dish meal
With other beans/legumes….
- Ambe Dal – Chana Dal, with tart green mango, a tongue-tickling crowd-favorite from Maharashtra
- Pindi Channa – Chick peas in a buttery, aromatic, spicy sauce… a North Indian favorite… Yumm!
- Val Dal Usal – Simple and earthy, every-day kind of food… very popular in Maharashtra
- Cowpeas (black-eyed peas) Falafel – with watercress; make on a griddle, or in the AirFryer / oven
- Urad Dal with Kale – tasty & nutritious ‘comfort food’, enjoy it with rice or your favorite flatbread
- Savory Butternut Pancakes with yellow split peas – protein- and fiber-rich, perfect for any meal
Sweet Recipes:
- Mung Dal Shira – a much lighter version of the rich & decadent North-Indian Mung Dal Halva
- Besan Laadoo – with Besan (chickpea flour), very popular sweet all over the Indian sub-continent
Hope you check out some of these… and make a few… share and enjoy them with friends and family…. do leave reviews, star ratings… much appreciated!
Special Diets
This Black Lentil Salad is vegetarian, soy-free and sesame-free. To make it nut-free, use a heat-stable nut-free oil to cook the lentils (I like to use peanut oil) – such as avocado oil, canola oil, etc.
To make it dairy-free, replace the Feta cheese with the alternatives I have suggested – such as crumbled tofu, seasoned with salt and lime/lemon juice.
Go on… Try something different…. Surprise and delight your friends and family with this gorgeous looking salad that tastes as great as it looks!
Do leave a review and star rating…Thanks!
Enjoy!
Easy Black Lentil Salad: A Taste of the Mid-East
Equipment
- Heavy bottom, medium frying pan (10 in / 25 cm) non-stick, ceramic, or un-coated stainless steel
Ingredients
For Lentils
- 1/3 cup Black lentils – dried if not available, it's OK to use any other lentil variety available
- 1 tsp Oil I use peanut oil; other neutral flavored oil OK; do NOT use Extra Virgin Olive Oil in this step
- 1/2 tsp Cumin seeds
- 1 whole Dried red chilli pepper – optional if not available, use 1/8 tsp crushed red pepper
- 1/8 tsp Salt
Marinated red onions
- 1/4 cup Red Onions – sliced if not available, white/yellow onions OK too
- 1 tsp Pomegranate Molasses If not available, see Recipe Notes for other options
- 1/16 tsp Salt
- 1/8 tsp Black pepper – freshly crushed preferred
- 1/16 tsp Sugar
Other Salad Ingredients
- 4-5 whole Red Grape/Cherry tomatoes – sliced medium thin If not available, use regular tomatoes: about 1/3 cup chopped
- 3 tbsp red sweet mini-pepper – about 1 medium mini pepper if not available, use sweet Red bell pepper
- 3 tbsp yellow/orange sweet mini-pepper – about 1 medium pepper – diced small if not available, use sweet Yellow/Orange bell pepper
- 1/4 cup Fresh Basil leaves use tender stems too – they pack a lot of flavor; if not available, use fresh Parsley along with dried Basil
- 2 tbsp Feta Cheese – crumbled if not available, use crumbled Paneer tossed with a tiny pinch of salt; for vegan salad, use crumbled firm tofu tossed with a tiny pinch of salt and 2-3 drops of olive oil
For Dressing – Toss with salad just before serving
- 2 tsp Extra Virgin Olive Oil: cold-pressed preferred if not available, other high quality oil is OK: (sesame oil, avocado oil, walnut oil, almond oil, etc.)
- 1 tsp Lime/Lemon juice – freshly squeezed preferred if not available, bottled juice OK
- 1 tsp Pomegranate Molasses If not available, see Recipe Notes for other options
- 1 tsp Green Olives – pitted and chopped finely – optional if using, see note about salt
- 1/16 tsp Salt – omit if using olives
- 3/8 tsp Freshly crushed Black Pepper (preferred)
- 1/8 tsp Sugar
- 1 tsp Fresh Thyme (optional) fresh thyme preferred; if not available, use 1/8 tsp dried thyme, or 1/8 tsp dried marjoram, or omit
Instructions
Soak the Black Lentils
- Rinse 1/3 cup dried black lentils 2-3 times until water runs clear – use a mesh strainer if need be, and transfer to a small bowl.
- Add measured 1/3 cup hot water to the lentils and set aside for about 30 min to soak.Do NOT add excess water!Note: Soaking the lentils in cold water takes a bit longer (1-2 hours). If you plan ahead, you can even let the lentils soak overnight – covered, on the counter.
- The lentils will swell as they absorb almost all the water as they soak: a little water might be left at the bottom- do not drain it away – use it while cooking the lentils.
- 1/3 cup dry lentils yield about 2/3 cup of the soaked lentils.
Marinate the onions
- While the lentils soak, prep the other materials.Slice the red onions, medium thin: 1/8 inch / 0.2 cm
- Add pomegranate molasses. If not available, see Recipe Notes for substitutes
- Add salt, pepper and sugar; mix well and set aside to marinate (15-20 min), while you prepare everything else.
Prep the peppers
- Slice and dice the sweet red mini pepper – remove seeds.
- Slice and dice the sweet yellow mini pepper – remove seeds.
- Rinse and slice the grape tomatoes into roundels.
Make the salad dressing
- In a small bowl, mix the pomegranate molasses with olive oil, salt, pepper, sugar, thyme and lime/lemon juice. Set aside until ready to assemble the salad.
Cook the soaked lentils
- Heat oil in a small-medium frying pan (8-10 inch/20-25 cm) on medium heat for about 1 minute.Add cumin seeds – they will begin to sizzle immediately. Turn the heat to low, and add the dried red chilli pepper (or crushed red pepper) – if using.
- Wait 5-10 seconds, then add the soaked lentils along with any leftover soaking water – there might be about 1 tbsp or so.
- Cover with a well-fitting lid and cook on Hi for 1-2 min, then lower heat to low-medium and continue to cook for 8-10 min. Note: After 4-5 min, remove the lid and stir, to check for browning/burning at the bottom: add a splash of water if need be, cover and continue to cook till lentils are fully cooked, but still firm and not mushy soft.
- Set aside, uncovered & undisturbed, till it cools to room temperature – about 10 min.This allows the cooked lentils to firm up a bit more, so they don't get mushy when you transfer them to a large bowl. When cooled to room temperature, gently transfer the cooked lentils to a large bowl, taking care to not 'mush' the lentils while transferring.Remove the red chilli, or leave it in, if you like.
- Add the prepared peppers and tomatoes to the lentils.
- Rinse the fresh basil leaves; set aside a small sprig for garnish, and hand-tear the leaves into small pieces.Finely chop any tender stems (discard tough and woody stems) – they pack lots of flavor!Add the hand-torn basil along with the chopped stems to the salad bowl and sprinkle with feta cheese and green olives (if using)Do NOT mix salad until ready to serve.
- When ready to serve, add the dressing and toss gently to mix.Serve immediately…. This salad goes really well with a bowl of steaming hot soup and/or a sandwich…. and also with Italian pasta…. Asian-style noodles or Fried Rice…. Indian Roti-Sabji…. It's entirely your call!And, of course, you might well decide to skip everything else and instead, just have a BIG serving of this salad, all by itself!
- Enjoy!
Notes
Pomegranate Molasses not available?
Use one of the following combinations instead for marinating the onions as well as for tossing with the salad as ‘dressing’:- 1 tsp Balsamic Vinegar + pinch of sugar (1/16 tsp)
- 1 tsp Apple Cider Vinegar + pinch of brown sugar (1/16 tsp)
- 1 tsp Red Wine Vinegar + pinch of brown sugar (1/16 tsp)
- 1 tsp Rice Vinegar + pinch of brown sugar (1/16 tsp)
- 1 tsp White wine vinegar + pinch of brown sugar (1/16 tsp)
- 1/2 tsp distilled wine vinegar + 1/2 tsp lime/lemon juice + pinch of brown sugar (1/16 tsp)
- Anardana: whole or powdered dried pomegranate arils
- Soak 1 tsp Anardana in 1 tbsp hot water, covered, for about 20 min.Then use the soaking liquid:
- if using whole seeds, strain the mixture with a mesh strainer to remove the seed residue – it stays a bit hard-textured, even after soaking
- if using ground Anardana, no need to strain after soaking: just use all of it
- the soaking liquid tastes like sour pomegranate, so needs to be sweetened a bit before using: add 1/16 tsp sugar
- use this liquid like pomegranate molasses, as described in the Recipe directions.
- Soak 1 tsp Anardana in 1 tbsp hot water, covered, for about 20 min.Then use the soaking liquid:
Storing Leftovers:
I recommend making just enough salad to polish it off the day you make it! However, if you do have leftover salad, refrigerate it in a glass/ceramic bowl and try to consume it within a couple of days.- The vegetables will become a bit wilted, but will still taste good.
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