Beluga Lentils with Walnuts and Spring Vegetables
Description
The delicate flavor of beluga lentils is balanced out by the tanginess of the yogurt sauce. Spring vegetables add splashes of color to this earthy, Middle Eastern dish.
Ingredients
COOKED BELUGA LENTILS
- 2/3 cup black lentils, dried
- 3 cups water
SPRING VEGETABLE MIXTURE
- 2 each heirloom baby carrots, yellow, tops removed, peeled, shaved
- 2 each heirloom baby carrots, red/orange, tops removed, peeled, shaved
- 4 each asparagus, top 2″ shaved, bottoms peeled, rounds shaved
- 1 cup sugar snap peas, blanched, chilled, drained, tips cut, separated to expose peas
- 1 cup baby arugula, packed
- 1 cup California walnuts, toasted, chopped
VINAIGRETTE
- 1/4 cup California walnuts, toasted, chopped
- 3 tablespoons sherry vinegar
- 1 tablespoon pomegranate syrup
- 1 teaspoon orange zest
- 5 tablespoons extra virgin olive oil
- 1 teaspoon cumin, whole, toasted, ground
- 1 teaspoon coriander, whole, toasted, ground
- 1/2 teaspoon rose water
- 1 teaspoon kosher salt
SEASONED BELUGA LENTIL MIXTURE
- 2 cups black lentils, cooked
- 1/4 cup vinaigrette
- 2 teaspoons kosher salt
YOGURT SAUCE MIXTURE
- 3 tablespoons Greek yogurt
- 2 tablespoons milk, 2%
- Kosher salt, to taste
ALEPPO OIL MIXTURE
- 3/4 teaspoon Aleppo pepper, ground
- 2 tablespoons extra virgin olive oil
PREPARATION
COOKED BELUGA LENTILS
- Combine all ingredients in a saucepan. Bring to a boil, then reduce heat to a simmer. Cook lentils for 20–25 minutes.
- Check for doneness, drain, and chill with cold water until lentils are cool to the touch. Fully drain, cover, and set aside until ready for use.
SPRING VEGETABLE MIXTURE
- Place all mixture ingredients in a clean container and toss lightly. Keep covered with a damp paper towel and store in the refrigerator until ready for use.
- Before serving, toss lightly with 2 tablespoons vinaigrette and use immediately.
VINAIGRETTE
- Combine all ingredients in a non-reactive bowl and season to taste with kosher salt. Set aside until ready for use.
SEASONED BELUGA LENTIL MIXTURE
- Combine cooked beluga lentils and vinaigrette in a non-reactive bowl. Toss lightly until lentils are coated evenly. Season to taste with kosher salt.
- Cover and keep refrigerated until ready for use.
YOGURT SAUCE MIXTURE
- Combine all ingredients in a non-reactive bowl and season to taste with kosher salt.
- Set aside until ready for use.
ALEPPO OIL MIXTURE
- Combine all ingredients in a saucepan. Bring to a simmer, remove from heat, and let steep for 10–15 minutes.
- Place Aleppo oil in a stainless steel container, let cool, cover, and set aside until ready for use.
ASSEMBLY
- To assemble the dish, dollop 1 tablespoon yogurt sauce onto a chilled plate. Fan the sauce out into a 4″ circle.
- Using a 3½” ring mold, center on top of yogurt sauce. Place ½ cup seasoned beluga lentil mixture and press down with back of spoon to set lentils. Top with ¼ cup chopped toasted walnuts.
- Remove ring mold slowly, taking care not to disturb the lentil mold. Toss 2 tablespoons vinaigrette with spring vegetable mixture and lightly toss until all vegetables are evenly coated.
- Place ¼ cup seasoned vegetable mixture on top of chopped walnuts. Drizzle with Aleppo oil and reserved vinaigrette.
NUTRITION
- Calories: 570 cal
- Total Fat: 46 g
- Polyunsaturated Fat: 18.3 g
- Sodium: 1620 mg
- Carbohydrates: 31 g
- Dietary Fiber: 8 g
- Protein: 14 g