Thursday, November 8, 2012
Avocado and Beluga Lentils in a Salty Lemon Scallion Vinaigrette
Beluga Lentils (or French lentils) are very tiny and firm. I occasionally find them in the bulk section of my natural food store, however, I've discovered Archer Farms has a pre-cooked 8 ounce bag. Saves so much time!
2 cups cooked Beluga Lentils
1 large ripe and firm avocado, diced
2 scallions, white and green part, sliced
1 large clove of garlic, minced
1 Anaheim red pepper, chopped (seeds and all)
2 and 1/2 TBS extra virgin olive oil
1/2 tsp Celtic sea salt
1 fresh lemon, juiced
Combine cooked lentils, scallions and red pepper in a bowl.
Whisk together olive oil, garlic, lemon juice and sea salt. Pour over lentil mixture and let marinate for several hours.
I served it with pita wedges and hummus.