- 1 cup black beluga lentils, soaked overnight or 6-8 hours
- 1 bay leaf
- 3 cups water
- 1 tsp. Real Salt
- 1 shallot, peeled and minced
- 1 cup parsley, finely chopped
- 6-7 marinated peppadew peppers, sliced thin
- 1 tbsp. fresh oregano or 1 tsp. dried oregano
- 1/4 cup red wine vinegar
- 1/4 tsp. sea salt
- 1 tsp. prepared mustard
- 1/3 cup olive oil
- Lettuce leaves
Soak lentils in water 6-8 hours or overnight. Discard the soaking water. Bring lentils and 3 cups fresh water to a boil. Add bay leaf, cover and simmer 35 minutes. Add 1 tsp. sea salt and continue cooking an additional 10 minutes. Discard any water from lentils. Let lentils cool. In a mixing bowl, combine cooked lentils, minced shallot, parsley and peppedew peppers. In a small mixing bowl whisk minced oregano, red wine vinegar, prepared mustard, sea salt and olive oil until emulsified. Toss lentil salad with dressing. Serve on lettuce leaves.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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