A simple black lentil salad made with feta cheese, cucumber, avocado, and scrumptious arugula. Crunchy, deliciously creamy, and easy to prepare!
If you’ve been around my recipe “block” before, you know by now that I am an absolute lentil enthusiast.
Hearty soups? Sure! Aromatic salads? (Like this lentil salad with feta) Yes, please!
The delectable flavor combination of this black lentil salad paired with the ease of its preparation makes it an absolute slam-dunk.
Ingredients
Here’s a glimpse at the ingredients I used to create the beluga lentil salad with feta cheese:
Listed below are a few additional tips and further information regarding the selected ingredients:
- Black lentils: This refers to dried black lentils, also called beluga lentils. Most well-stocked grocery stores, and especially health food stores, should carry them. Keep a close eye on the packaging instructions though, as cooking times may vary depending on the brand.
- Feta cheese: Use feta cheese, goat cheese, or something similar. Whatever floats your boat and satisfies your cravings of the day.
- Avocado: The riper the avocado, the creamier the salad. A less ripe avocado will, naturally, yield firmer chunks. The same rule applies as with the feta cheese above. You do you! Go with whichever texture you prefer.
- Arugula: Select produce that is as fresh as possible to ensure maximum crunch. 😉
- Red onions: Of course, you may also use white or yellow onions. Red onions, however, complement and enhance our flavor profile better while providing a delightful pop of color at the same time.
- Fresh parsley: You just go right ahead and measure that herb with your heart. Meaning, as little or as much as you wish. As a rough guide, I’d say about a handful (measured as is).
Hot to cook the beluga lentils for the salad
It’s advisable to cook the lentils by strictly following the directions given on its packaging.
Each brand is slightly different, and cooking times may vary accordingly.
The critical factor is to make sure the lentils aren’t too soft and still retain some bite. A somewhat firm and “al dente” texture is more suitable and preferred for our salad.
I’d recommend checking the lentils a few minutes before the end of the indicated cooking time to ensure they have the right texture.
Storage and Shelf Life
The black lentil salad is best enjoyed freshly made and after having rested for only a short while. By doing so, it’ll allow all ingredients and aromatics to merge and fully develop their flavors without compromising any crunch.
Of course, you may store any leftovers in an airtight container in the fridge for up to 2 days.
Chef’s Tip: Add a little more lemon juice to the dressing if you already know ahead of time that you’ll most likely be storing the salad for longer. The avocado’s browning process will be slowed down this way.
Over time, the salad will become more aromatic, but its consistency will become slightly mushy. It’s still edible, of course, but I suggest enjoying it freshly made!
Enjoy the recipe:
Black Lentil Salad
Ingredients
Salad
- 1 cup black beluga lentils
- 6-7 oz feta cheese
- 1 English seedless cucumber
- 1 large avocado
- 1 small red onion
- 1 handful of fresh parsley
- 2 oz arugula
Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 tsp honey
- 3 tbsp water
- salt, black pepper
Instructions
- Cook the black beluga lentils as per package instructions. Make sure not to overcook the lentils, as we want them soft but still retain some bite to them.
- Crumble the feta cheese by hand, cut the cucumber and avocado into bite-sized chunks, and slice or dice your onion. Finely chop the parsley and, if necessary, pluck your arugula leaves into smaller bits.
- Combine the remaining ingredients to create the dressing using a whisk or a little fork.
- Once the black lentils have cooled off, let’s assemble our salad. Transfer all ingredients along with the dressing to a separate bowl and incorporate everything well. Season to taste once more….and your salad is done! 😉
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