Beluga Lentil Salad with Halloumi Croutons

beluga lentil salad on a blue plate with a bowl of greens in the background

Beluga Lentil Salad with Halloumi Croutons

This quick and easy Beluga Lentil Salad recipe is made with salty, chewy halloumi croutons to take it to the next level. Make it with black lentils, Puy lentils, or French green lentils, this is a healthy lentil salad recipe you'll come back to again and again.

Course Salad

Cuisine American

Keyword lentil salad

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 439kcal

Author Katie Trant

Ingredients

1 cup beluga lentils rinsed well
½ medium yellow onion peeled, but root intact
1 clove garlic smashed
1 bay leaf
2 tablespoons extra virgin olive oil
4 tablespoons red wine vinegar
salt and pepper
8 oz arugula leaves about 4 cups
1 pint cherry tomatoes halved
8 oz halloumi cheese cubed
4 tablespoons capers drained well
your best olive oil and balsamic for drizzling
freshly ground black pepper

US Customary - Metric

Instructions

Check the lentils over for stones and give them a good rinse, then set them in a pot with 1 ½ cups of water, ½ an onion, the smashed garlic clove, and the bay leaf.
Bring to a boil, uncovered, then reduce the heat to medium low and simmer with the lid ajar for about 20 minutes.
Start checking the lentils at around the 15 min mark and check every few minutes after that. The lentils should be just barely tender, and still slightly toothsome.
When the lentils are done, fish out the onion, garlic clove, and bay leaf, and drain well.
Place the lentils in a bowl and sprinkle with 1 tablespoon olive oil and 2 tablespoon of red wine vinegar, and a little salt.
Stir, then let stand for 5-10 minutes. Give the lentils a taste and decide if you want to use the rest of the oil and vinegar (I usually do).
Set aside, or refrigerate if you're not making the salad immediately.
Scatter four salad plates with arugula. Place ¼ of the lentils into the center of each plate, and then drop the cherry tomatoes into place.
Heat 1 teaspoon of olive oil in a large skillet over medium heat.
Place the cubed halloumi into the pan, and fry, turning often, until they are lightly golden brown.
Immediately distribute the halloumi croutons amongst the four plates, then top each with 1 tablespoon of capers.
Drizzle each plate with a small amount of your best olive oil and balsamic vinegar, and a little bit of freshly ground pepper.
Serve, and enjoy!

Notes

Nutrition values are an estimate only

Nutrition