It was Margaret Begner who introduced me to lovely beluga lentils.
She and her husband ran two of my favourite restaurants in Saint John, Dufferin Inn and Opera Bistro.
An inspired lentil salad with Mediterranean flavours.
Years ago Margaret asked me if I had access to beluga lentils. She knew I ran an organic food buying group through Speerville FlourMill and distributed a few kinds of lentils. I didn’t have belugas but the name stuck in my head.
Now you can get beluga lentils at the local Bulk Barn.
Beluga Lentil Mediterranean Lettuce Wraps
1 cup beluga lentils, cooked*
¼ cup finely diced red onion
½ red pepper, diced
½ yellow pepper, diced
½ cup feta, crumbled
¼ cup cilantro
1-2 Tbsp. chopped mint
1-2 Tbsp. lemon or lime juice
2 Tbsp. good olive oil
Sea salt & pepper to taste
*To cook dry lentils place them in a pot covered with plenty of cold water. Simmer gently until tender, adding water to the pot if necessary. (Can substitute brown or green lentils.)
- Toss all ingredients in a bowl, adjust seasoning and spoon into romaine lettuce leaves or tortilla shells.