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Beluga Lentil Salad


  • 500 g puy or beluga lentils
  • 1 red onion
  • 1 red pepper
  • 100 ml extra virgin olive oil
  • splash balsamic vinegar
  • 50 ml red wine vinegar
  • 150 g sundried tomato in oil
  • 1 bunch parsley
  • 2-3 tsp salt to taste


  • Place lentils in a large, wide pan and completely cover with hot tap water, put on medium-high heat, bring to boil then simmer for 20-40 mins, stirring every 5 mins. Check they do not boil dry, add more water if necessary.
  • While the lentils are cooking, prepare the rest.
  • Slice the red onions thinly, place into a salad bowl, sprinkle with the salt and add the vinegars and oil. Stir to combine.
  • Finely chop the sundried tomato and add to the onions.
  • De-seed & core the peppers and slice into quarters and then thin strips
  • Coarsely chop the parsley and add.
  • When the lentils are fully cooked but still retain a slight bite, drain immediately into colander and rinse with cold water, then add to the rest of the ingredients. Stir well and check for seasoning.
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