Don’t underestimate the humble lentil. Small but mighty, lentils are an excellent source of plant-based protein and nutrients, including iron, folate, magnesium, and potassium. They are easy on the wallet, too. Black lentils are tiny and are often referred to as beluga lentils because of their resemblance to caviar. Unlike their green, brown, and red counterparts, black lentils remain firm when cooked, which makes them a great addition to salads.
This colorful black lentil salad is hearty and leafy. It’s inspired by a Salade Lyonnaise, which is a traditional French salad of frisée, lardons, croutons, and a runny egg. Frilly frisée and peppery mizuna leaves weave through a nourishing bowl of black lentils, studded with quick-picked shallots and coated with a Dijon vinaigrette. While the recipe is vegetarian, you can take this inspiration further and add crispy lardons to the lentils for a non-vegetarian option. (Lardons are diced pieces of smoked pork or slab bacon. To use, pan-fry them until the fat renders and the lardons begin to crisp.)
