I don’t have exciting news yet. Well, unless you count a cavity-free dental appointment, which was a relief after intensive cookbook recipe testing over the past year. That’s probably not very exciting to you, huh?
All I have for you is this lentil salad, which is beyond delicious. In fact, I was tempted to make it a last-minute cookbook addition instead, but decided you should get it right away. It features black beluga lentils, which are my favorite lentils for salads. They’re called beluga lentils because they resemble caviar. I like them because they cook in about 25 minutes and retain their shape nicely.
As humble and inexpensive as they are, lentils are true super foods. They’re loaded with protein, fiber, iron, and more goodness. Their flavor is super earthy, so they go well with other strong, zippy flavors, like the bold red wine vinaigrette I used here. I added chopped spinach, sun-dried tomatoes, olives and herbs to round out the salad.