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Beluga Lentil Salad

  • Prep Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 4 to 6 servings


  • 1 cup dry black lentils, sorted
  • ½ cup diced red bell pepper
  • 1/3 cup each chopped parsley, basil and mint
  • 1 cup diced seeded cucumber
  • 1 cup chopped tomato
  • ½ cup diced red bell pepper
  • ½ cup diced yellow bell pepper
  • ½ cup finely diced red onion
  • ½ cup Fresh Mint Vinaigrette
  • ½ cup crumbled feta cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  • Place lentils in a medium saucepan. Generously cover lentils with cold water and bring to a simmer over high heat. Reduce heat to medium-low to maintain a steady simmer, and cook until just tender, 20 to 26 minutes. Drain and rinse under cool running water. Transfer the lentils to a large mixing bowl.

    Add spinach, parsley, cucumber, tomato, bell pepper, red onion, vinaigrette, feta, salt and pepper and toss to coat. Serve immediately or chill.