Light and Fresh Black Beluga Lentil Salad

It’s been awhile since I posted a recipe. I know you’ve been “starving” for one!

My new favorite thing is black beluga lentils. They’re called that because they look like beluga caviar. Black beluga lentils are perfect for those of us who want the protein of lentils but aren’t in love with the mushiness. They are much more “al dente” and I like their flavor better, too. Joy Bauer, nutrition and health expert for the Today Show, called black beluga lentils “über-trendy.” They contain anthocyanins, which may boost memory and fight cancer. 

Dry Black Beluga Lentils

It may be named after caviar, but this is not a super-expensive gourmet food. I get a 16-oz bag from Vitacost for $4.94. If you order through Vitacost, make sure you use my link because you will receive $10 off the first time you order! I will receive $10 off my next order, too, so we both win! And, if you refer friends, you will get $10. Even better. I actually got the bulgur and the Celtic sea salt at Vitacost, also.

But, I digress…

One serving has 12g of protein and 9g of fiber! Considering there is approximately 9 servings in a 16oz bag, black beluga goes for $0.55 per serving! Here’s to Meatless Monday (and Tuesday, and Wednesday, and….well, you get the drift…)!

Since many of you have probably never eaten these, I’ll help you out by providing this tasty option! This one was so yummy, I have been craving it ever since I finished it. It’s light and fresh, so it’s perfect for a summer meal. I know everyone is moving on to pumpkin-everything now, but it’s as hot out there right now as it’s been all summer, so try it this week!

Light and Fresh Black Beluga Lentil Salad

Light and Fresh Black Beluga Lentil Salad


1/2 c. uncooked black beluga lentils

1 c. uncooked bulgur

1/2 cucumber, chopped finely

1 tbsp chopped dill (or more to taste); I used dry, so you will probably need more if you use fresh, which I recommend. Just didn’t have any at the time!

2 tbsp fresh mint

1 tsp Celtic sea salt

1/4 c. extra virgin olive oil

2 tbsp white vinegar

Cook the lentils and bulgur according to package directions. Both only take about 10-15 minutes, so this is a quick meal! While they are cooking, peel and chop your cucumber, removing the seeds. Chop the mint and if you are using fresh dill, chop that as well. When the lentils and bulgur are finished, drain and mix with rest of ingredients. It’s that simple!

A quick and easy meal never tasted so good! And, the leftovers tasted great right out of the fridge!

Try this recipe. Experiment with black beluga lentils. You won’t be sorry! 


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