Warm Beluga Lentil Salad with Smoked Haddock
A sophisticated contrast between black Beluga lentil pearls and the smoky flavor of poached haddock.
MediumPrep 15 minCook 25 min2 servings
Nutrition facts
Per serving352Calories
33gProtein
29gCarbs
10gFat
Values computed from the official ANSES / CIQUAL database.
27 detailed micronutrients
This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.
See the breakdown in the appIngredients
- Beluga lentils, raw120 g
- Haddock (Smoked eglerin), raw150 g
- Carrot, raw80 g
- Olive oil1 tbsp
- Dijon mustard1 tsp
Steps
- 1
Cook the lentils and diced carrot in simmering water for 25 minutes without adding salt.
- 2
Meanwhile, poach the haddock in a pan of simmering water for 7 minutes, then flake it.
- 3
Make the dressing by whisking mustard, olive oil, and a splash of the lentil cooking water.
- 4
Combine the warm, drained lentils with the flaked haddock and dressing.
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