Beluga Lentil Salad

• Produce

  • 2 Bay leaves
  • 2 Carrots
  • 2 Celery sticks
  • 1 tbsp Garlic
  • 1 Leek
  • 1 15oz can Tomatoes, fire-roasted

• Baking & Spices

  • 2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup White wine

• Other

  • 1 cup Black beluga lentils, rinsed and sorted

Found on champagne-tastes.com

Description

Directions

• In a large saucepan or wok, heat oil on medium until it begins to shimmer. Add leek, carrots, and celery, and sauté 4-5 minutes. Add garlic and sauté 1-2 minutes.
• Increase heat to medium high, and add wine. Allow wine to cook down for 1-2 minutes, then lower heat to medium. Add tomatoes, and sauté 1-2 minutes.
• Add lentils, bay leaves, 2 tsp salt, and 2 cups water. Bring mixture to a boil, and simmer about 40 minutes until most of the water has cooked down.
• When lentils are finished cooking, remove bay leaves. Serve warm with crusty bread, rice, or couscous.

Nutrition