Beluga Lentil Salad
Need a gluten free and dairy free side dish? Beluga Lentil Salad could be a tremendous recipe to try. This recipe makes 6 servings with 319 calories, 18g of protein, and 12g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of hard-cooked eggs, salt and pepper, 2 chorizo sausage, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
In a medium saucepan, combine the lentils with the smashed garlic, carrot, yellow onion and water and bring to a boil. Simmer over low heat until the lentils are just tender, about 30 minutes.
Drain the lentils and discard the garlic, carrot and onion.
Let the lentils cool slightly.
Meanwhile, roast the poblanos over a gas flame or under a broiler, turning them several times, until charred all over.
Transfer them to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core and seed the poblanos, then cut them into slivers.
In a small skillet, cook the chorizo over high heat, stirring occasionally, until crisp, about 5 minutes.
Drain the chorizo on paper towels.
In a large bowl, combine the lentils with the poblanos, chorizo, red onion, eggs, chopped cilantro and minced garlic.
Add the lime juice and oil, season with salt and pepper and toss to coat.
Sprinkle the cilantro leaves over the top and serve.