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Bon Appétit

Beluga Lentil and Root Vegetable Slaw

4.5

(17)

Image may contain Plant Food Dish Meal and Produce
Photo by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jaime

Any crunchy vegetable or fruit can live in this colorful slaw from chef Sophia Roe, the host of Counter Space on Vice. Try fennel, small turnips, or Asian pear, shaved or cut into matchsticks. Black lentils, sometimes called beluga or caviar lentils, are great in salads because they keep their shape well once they’re cooked. Check on them often while they boil as they can overcook quickly.

Recipe information

  • Yield

    4 Servings

Ingredients

1½

cups black beluga lentils, rinsed

Kosher salt

2

lemons

1

shallot, thinly sliced

1

garlic clove, finely grated

¼

cup coarsely chopped parsley

2

Tbsp. sherry vinegar or red wine vinegar

1

Tbsp. pure maple syrup

½

tsp. crushed red pepper flakes

3

Tbsp. extra-virgin olive oil, plus more for drizzling

2

red beets, peeled, sliced into matchsticks

2

medium carrots, peeled, sliced into matchsticks (optional)

1

green apple, sliced into matchsticks

½

cup very thinly sliced red cabbage

Plain whole-milk Greek yogurt (for serving)

Preparation

  1. Step 1

    Cook lentils in a large pot of boiling salted water until tender but still firm, 20–25 minutes. Drain and let cool 10 minutes.

    Step 2

    Finely grate zest of both lemons into a large bowl. Cut 1 lemon in half and squeeze juice from both halves into bowl; reserve remaining lemon for another use. Add shallot, garlic, parsley, vinegar, maple syrup, red pepper flakes, and 3 Tbsp. oil and whisk to combine; season with salt. Add lentils and toss to coat. Add beets, carrots (if using), apple, and cabbage and toss again. Divide among bowls; top each with a dollop of yogurt and drizzle with more oil.

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Reviews (17)

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  • Wonderful- a great hearty but light dish- added dried cranberries and chopped pistachios the next day!

    • Aag721

    • Nyc

    • 12/14/2020

  • Delicious! Used canned black lentils, worked well and cut prep time down significantly

    • Anonymous

    • Oakland, CA

    • 12/9/2020

  • It was a dish I didn’t know I needed. Great flavor and yes checking the lentils is a must. I understand now. It’s a hearty dish with flavor infusions all over. I can see this being summery too.

    • Emikoftokyo

    • NYC

    • 12/8/2020

  • Nice, fresh, easy recipe for early winter. Omitted the garlic and shallot due to allergies in the house, and it was still very delicious. Also added an egg for some extra protein and calories. Ate leftovers a day later, and the salad was still crisp and fresh.

    • Anonymous

    • Denver, CO

    • 12/6/2020