Beluga Lentil Salad


Prep Time: 5M
Cooking Time: 20M
Serves: 2

A delicious and nutritious light meal, or a very lovely accompaniment.



  1. 200g beluga lentils
  2. 2 carrots
  3. 2 courgettes
  4. For the dressing:
  5. 60g sundried tomatoes in oil
  6. 20g ginger, freshly ground
  7. 6 tbsp extra virgin olive oil
  8. 6 tbsp white balsamic vinegar
  9. 2 tbsp Tikkacurry paste (see TIP)
  10. 1 tbsp chilli oil
  11. Freshly ground fine sea salt and white pepper

A delicious and nutritious light meal, or a very lovely accompaniment.


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  • Cook the lentils in salted water, for about 18 minutes.
  • Wash and peel the carrots and chop into 1 cm dice. Add to the lentils and cook for another 2 minutes, then drain immediately. Rinse under running cold water and drain well.
  • Wash the courgettes, chop into 1 cm dice and add to the lentils.
  • Finely chop the sundried tomatoes. Mix all remaining dressing ingredients and add the chopped tomatoes.
  • Mix the lentils with the dressing and season to taste, with salt and pepper.

Tips: these small, black lentils glisten when they cook, which makes them look like Beluga caviar. Since they do not disintegrate when cooked, they work equally well in appetisers, side dishes or as garnish. Tikka curry paste is a popular ingredient in Northern Indian cuisine and mainly used for sauces and marinades. Add some olive oil if desired.






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