Go Back
–+ servings
Warm Beluga Lentil and Broccoli Salad with Honey-Mustard Dre – vegetarian recipe
Stav Kogan

Warm Beluga Lentil and Broccoli Salad with Honey-Mustard Dressing

A powerhouse of nutrition and flavor, this warm beluga lentil salad combines crisp-tender broccoli, crunchy almonds, and a tangy honey-mustard dressing. A satisfying, protein-packed meal that's naturally gluten-free and easily made vegan.
Print Recipe Pin Recipe
Prep Time 8 hours 10 minutes
Cook Time 21 minutes
Total Time 8 hours 31 minutes
Servings: 4 servings
Calories: 301
Ingredients Method Nutrition

Ingredients
  

Salad
  • ½ cup (100 g / 3.5 oz) black beluga lentils, rinsed and soaked 8 hours or overnight
  • 1 head broccoli, about 4 cups / 400g (14.1 oz) florets
  • 1 small red onion or shallot, about ⅔ cup / 80g (2.82 oz) sliced into rings
  • ¼ cup (30 g / 1.06 oz) chopped almonds, toasted
  • Honey-Mustard Dressing
  • 4 Tbs / 60ml (2 fl oz) olive oil
  • 1 Tbs / 15ml (0.5 fl oz) apple cider vinegar
  • 2 tsp (10 ml) raw honey or agave nectar for vegan option
  • 2 tsp (10 g / 0.35 oz) Dijon mustard
  • For a fully vegan salad, simply use agave nectar or maple syrup in place of honey in the dressing.
  • Soaking the lentils isn't just for faster cooking; it also makes them easier to digest and helps your body absorb more of their nutrients.
  • Meal Prep Tip: Cook the lentils and broccoli ahead of time and store in the fridge. Keep the dressing, onions, and almonds separate until you're ready to serve to maintain freshness and crunch.
  • Try this salad with cauliflower florets; just add them to the cooking water 2 to 3 minutes sooner than you would the broccoli.

Method
 

  1. Cook the Lentils & Broccoli: Drain and rinse the soaked lentils.
  2. Place them in a medium pot with 1 cup / 240ml of fresh water.
  3. Bring to a boil, then reduce the heat to a simmer and cook for 18 minutes.
  4. Add the broccoli florets to the pot, cover, and steam for 2-3 minutes until the broccoli is crisp-tender and the lentils are al dente.
  5. Prepare the Dressing: While the lentils cook, whisk together the olive oil, apple cider vinegar, honey (or agave), and Dijon mustard in a small bowl until smooth and emulsified.
  6. Combine and Serve: Carefully drain any excess water from the pot.
  7. Transfer the warm lentils and broccoli to a large serving bowl.
  8. Pour the dressing over the top and toss gently to coat everything.
  9. Season with salt and pepper to taste.
  10. Garnish with the sliced red onion and toasted almonds before serving.

Nutrition

Calories: 301kcalCarbohydrates: 25gProtein: 10gFat: 19g

Tried this recipe?

Let us know how it was!