Black Lentils and Wild Garlic Pesto
This seasonal Wild Garlic and Black Beluga Lentil Salad is the perfect way to celebrate spring produce! Wild garlic adds an intense, aromatic flavor, while black beluga lentils bring a hearty, protein-packed base. The crunchy radishes give the salad a refreshing bite, making it fresh, aromatic, and satisfying.
It’s a simple yet flavorful dish that truly captures the essence of spring in every bite. If you’re lucky enough to forage wild garlic, this salad is the perfect way to enjoy it—fresh, vibrant, and packed with nutrients!
- Prep 20 mins
- Cook 20 mins
- Total 30 mins | Makes for 2 People
Ingredients
For Wild Garlic Pesto:
For 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 peper 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.
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.
About the 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.
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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