Side Dishes
Warm Beluga Lentil & Chard Salad
Black (beluga) lentils are the caviar of legumes. Yes, they look like caviar, but more importantly they’re nutty in flavor and take on a beautiful shine when cooked. Here, they take the main stage in this incredibly savory vegetarian side dish featuring creamy baby potatoes, crisp roasted shiitake mushrooms, and bold blue cheese.
Ingredients
FOR THE LENTILS, HEAT:
ADD:
FOR THE POTATOES AND MUSHROOMS, TOSS:
OFF HEAT, STIR IN:
Test Kitchen Tip
If you can’t get your hands on multi-colored baby potatoes, white-colored baby potatoes work just as well.
Instructions
Preheat oven to 425°. Coat a baking sheet with nonstick spray.
For the lentils, heat oil in a skillet over medium. Add onions, carrots, and chard ribs; cook until starting to soften, 5 minutes. Add garlic and cook 1 minute.
Add broth, lentils, and bay leaf; season with salt and pepper. Bring lentil mixture to a simmer over medium-high heat, cover, reduce to low and cook until lentils are tender, about 40 minutes.
For the potatoes and mushrooms, toss potatoes with 2 tsp. oil and season with salt and pepper. Arrange potatoes in a single layer on prepared baking sheet and roast 5 minutes. Toss mushrooms with remaining 1 tsp. oil and season with salt and pepper. Arrange on baking sheet with potatoes and roast until mushrooms are goldenbrown and crisp and potatoes are tender, 20–25 minutes.
Add chard leaves to skillet with lentils and cook 5 minutes.
Off heat, stir in potatoes, walnuts, and parsley. Serve lentils with mushrooms and blue cheese.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 399
% Daily Value*
Total Fat 20g 30%
Cholesterol 8mg 2%
Sodium 373mg 15%
Carbs 40g 13%
Protein 16g
*Percent Daily Values are based on a 2,000 calorie diet.