Black "Beluga" Lentil and Feta Salad

Black beluga lentils are the caviar of lentils. This delicious salad is high in protein and fiber, and quick to prepare too! 


Bring water to boil, add lentils, reduce to simmer, and cover. Cook approximately 20 minutes, until lentils are tender but not mushy.  In a separate bowl, combine the rest of the ingredients (hold the salt and pepper) to make the dressing. Then add the cooked lentils and stir. Salt and pepper to taste. Cover the bowl and let stand at room temperature for 30 minutes before serving. 


If you are sensitive to cow dairy, use sheep's milk Feta. 

You may add a diced cucumber &/or chopped tomato if you wish. Always use organic produce. 

Adapted from a recipe on the Timeless Food website.

All organic and free range:
  • ¾ c black beluga lentils
  • 1½ to 2 c water
  • 3 T avocado oil
  • ¼ c balsamic vinegar
  • juice of 1 organic lemon, strained (approx 2 T)
  • 1 t dried oregano
  • 1 large garlic clove, minced
  • ½ t salt, or to taste
  • ⅓ t freshly ground black pepper, or to taste
  • ⅓ c minced fresh parsley
  • 1 T crumbled Feta cheese
Those who think they should have no time for healthy eating, will sooner or later have to find time for illness.
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