Beluga Lentil Lettuce Wraps make a light and delicious summer meal.
It was Margaret Begner who introduced me to lovely beluga lentils.
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.
Margaret had a gruff warmth that drew me in and was one of those what-you-see-is-what-you-get kind of people. Margaret is no longer with us but her memory is alive and well in the vibrant culinary life of our little city.
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 lentils are one of my favourite varieties of lentils. They’re beautiful and have that elusive spicy flavour that seems to suit just about any herb, spice or vegetable. Cook extra lentils so you have them in the fridge for other dishes (they’ll last a few days.) Toss them into salads, pasta, risotto, whatever.
Beluga Lentil Mediterranean Lettuce Wraps
Ingredients:
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1 cup beluga lentils, cooked*
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¼ cup finely diced red onion
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½ red pepper, diced
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½ yellow pepper, diced
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½ cup feta, crumbled
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¼ cup cilantro
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1-2 Tbsp. chopped mint
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1-2 Tbsp. lemon or lime juice
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2 Tbsp. good olive oil
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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.)
Instructions:
- Toss all ingredients in a bowl, adjust seasoning and spoon into romaine lettuce leaves or tortilla shells.
If you love making healthy salads with beans and lentils, try my Sweet Pepper Black Bean Salsa recipe.
