Black Lentils & Wild Garlic Pesto
This vibrant Wild Garlic & Beluga Lentil Salad is spring on a plate!
Wild garlic brings bold, aromatic flavour, black lentils add a hearty protein boost, and crunchy radishes keep things fresh and crisp. It’s simple, nourishing, and a delicious way to enjoy the season’s best—especially if you’ve been lucky enough to forage some wild garlic!
Prep
20 mins
Cook
20 mins
Total
30 mins
Serves
2 ppl
Ingredients:
Black Lentil Salad:
½ cup of Black Beluga Lentils
12 leaves of Cavolo Nero
1 Lemon (zest and juice)
1 bunch of radish
2 Tbsp of Sunflower seeds
1 Tbsp of Pumpkin seeds
1 Tbsp of Hemp Seeds
1 Tbsp of Olive oil
Salt and pepper to taste
Instructions step by step:
Step 1 – Rinse the lentils with running water and cook them in plenty of water for 20 mins. Wash the kale and cut the middle core with a knife, repeat for all the leaves.
Step 2 – Cut the stalks very finely. They are full of fibre and vitamins. They are also full of flavour and will add another texture to the dish.
Step 3 – Bring together the chopped kale and stalks with a pinch of salt flakes. Add zest and juice of the lemon and massage with your hands for a few minutes.
Step 4 – Slice the radish in 8 little moons or as you prefer. Drain the Lentils and rinse them with cold water. Set aside in a colander and let them drain the remaining water for 5 mins.
Step 5 – Dry roast the pumpkin and sunflower seeds in a pan for a few minutes. Start layering the salad with the Kale, Lentils and radish. Spread the hemp, pumpkin and sunflower seeds on top.
Step 6 – Mix together 4 Tbsp of the Wild Garlic Pesto with 1Tbsp of extra virgin Olive Oil. Add a splash of water to thin the dressing if needed. Spread the dressing in the top and mix to coat.
About theses Ingredients:
Black Beluga Lentils: You can substitute for green or brown lentils, whatever you have at home. Lentils are nutritional powerhouses. They are cholesterol-free and sodium-free, and loaded with potassium, folate, iron and fibre. One serving of lentils boasts nearly half as much protein as a serving of pork, and two times as much protein as a serving of quinoa. We love lentils in this house and have them at least 3 times a week.
Cavolo Nero: Like kale, it is a good source of lutein, vitamins K, A and C, and a significant source of the B vitamins. It is also a source of fibre and calcium, as well as containing manganese, copper, iron and many other minerals. By massaging with lemon, a source of vitamin C, it makes its nutrients more available to absorb, especially iron.
Radish: Radishes grow underground just like carrots! Radishes contain antioxidants, calcium, and potassium. These nutrients help to lower high blood pressure and reduce risk for heart disease. It is also a good source of natural nitrates which help improve blood flow. They come in season in early spring and are perfect to add to spring salads.
How to serve: This earthy salad is delicious and a complete meal on its own. You can also have it as side dish or as a starter. I like it with a slice of Buckwheat Bread.
Black Lentils and Wild Garlic Pesto
Ingredients
- 1/2 cup Black Beluga Lentils
- 12 leaves Cavolo Nero
- 1 Lemon (zest and juice)
- 1 bunch Radish
- 2 Tbsp Sunflower seeds
- 1 Tbsp Pumpkin seeds
- 1 Tbsp Hemp Seeds
- 1 Tbsp Olive oil
- Salt and Pepper to taste
Instructions
- Start by making the Wild Garlic Pesto
- Rinse the lentils with running water and cook them in plenty of water for 20 mins. Wash the kale and cut the middle core with a knife, repeat for all the leaves.
- Cut the stalks very finely. They are full of fibre and vitamins. They are also full of flavour and will add another texture to the dish.
- Bring together the chopped kale and stalks with a pinch of salt flakes. Add zest and juice of the lemon and massage with your hands for a few minutes.
- Slice the radish in 8 little moons or as you prefer. Drain the Lentils and rinse them with cold water. Set aside in a colander and let them drain the remaining water for 5 mins.
- Dry roast the pumpkin and sunflower seeds in a pan for a few minutes. Start layering the salad with the Kale, Lentils and radish. Spread the hemp, pumpkin and sunflower seeds on top.
- Mix together 4 Tbsp of the Wild Garlic Pesto with 1Tbsp of extra virgin Olive Oil. Add a splash of water to thin the dressing if needed. Spread the dressing in the top and mix to coat.
Notes
- protein pack |
- healthy salad |
- lentils |
- gluten free |
- wild garlic
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