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Beluga Lentil Salad

Beluga Lentil Salad with Italian Vinaigrette

  • Author: Fluffy


Beluga lentils are small, quick cooking, and hold their shape well, and their inky black color makes for an eye catching dish. No soaking is required, and they cook perfectly with the pot in pot method. French green (aka puy) lentils also hold their shape well, so you can substitute them here if you like. Marinate the lentils in the brightly flavored italian vinaigrette while they’re still warm, then stir in the crunchy vegetables for a satisfying salad.


  • 1 cup beluga lentils
  • 3 1/2 cups water
  • 1/2 teaspoon kosher salt
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon honey or 1 1/2 teaspoon sugar
  • 1 clove garlic, pressed or minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1 large carrot, peeled and diced
  • 2 celery stalks, diced
  • 1 red bell pepper, seeded and diced
  • 1/2 small red onion, diced
  • 1/4 cup chopped fresh flat leaf parsley


  1. In a 1 1/2 quart stainless steel bowl, stir together the lentils, 1 1/2 cups of the water, and the salt.
  2. Pour the remaining 2 cups water into the instant pot and place the trivet or a steamer basket in the pot. Put the bowl on the trivet or steamer basket. Select the manual setting and set the cooking time for 20 minutes at high pressure.
  3. While the lentils are cooking, make the vinaigrette. In a small bowl, whisk together the oil, vinegar, honey, garlic, oregano, and salt, mixing well.
  4. When the lentils are ready, you can perform a quick release by moving the pressure release to venting or you can let the pressure release naturally. Open the pot and, wearing heat resistant mitts, remove the bowl of lentils from the instant pot.
  5. Drain the lentils into a colander, then return them to the bowl. While they are still warm, pour half of the vinaigrette over the lentils and stir gently. Let cool for 20 minutes.
  6. To finish the salad, in a serving bowl, toss together the lentils, carrot, celery, bell pepper, onion, and parsley. Taste and add more vinaigrette as needed. Serve the salad at room temperature or cover and chill for up to 2 days before serving.


  • Serving Size: serves 4-6