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Beluga Lentil Salad

Prep Time:


About the Recipe


  • 1 tablespoon olive oil

  • 1 leek, sliced

  • 2 carrots, diced

  • 2 celery sticks, diced

  • 1 teaspoon sea salt

  • 3 garlic cloves, finely diced

  • ¾ cup white wine, divided

  • 1 cup black beluga lentils, rinsed and sorted

  • 2 bay leaves

  • 1 tablespoon dijon mustard


  • In a large saucepan or wok, heat oil on medium until oil begins to shimmer. 

  • Add leek, carrots, celery and salt. Sauté 4-5 minutes. Add garlic and sauté 1-2 minutes.

  • Increase heat to medium-high and add ½ cup wine. Allow wine to cook down for 1-2 minutes, then lower heat to medium. 

  • Add lentils, bay leaves and 2 cups water. Bring to a boil, and simmer about 25 minutes until most of the water has cooked down.

  • Add remaining wine and the mustard.  Stir, and then simmer 5 more minutes.

  • Serve warm as a side dish, or with a chunk of crusty bread as a main course.



Store leftovers in the fridge, and use within 3-4 days.

Make Ahead and Freeze:

Let lentils cool to room temperature, and freeze for up to 6 months.

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