Beluga lentil salad with thyme croutons

Total time: 1hr 05m
Preparation Time: 35m

For 2 people

Nutritional Information

Contains 338 Kcal, 19g Protein, 21g Carbohydrates, 20g Fat


  • Salad
  • 50 g beluga lentils (beluga)
  • water, boiling
  • 0.5 shallot, finely chopped
  • 1 tsp honey
  • 1 tbsp white balsamic vinegar
  • a little salt
  • 2 tbsp olive oil
  • a little pepper
  • Croutons
  • 1 slice toast bread, cut into 1 cm cubes
  • 1 tbsp butter
  • a little thyme leaf, finely chopped
  • a little salt
  • 100 g smoked salmon

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  • Salad

    Cook the lentils in boiling water, over a low heat, for approx. 20 mins. until soft, drain the liquid. Combine the shallots with the honey, oil and balsamic, mix with the lentils, season, leave to marinade for approx. 30 mins.
  • Croutons

    Heat the butter in a pan, add the thyme and toast, toast over a medium heat for approx. 3 mins. until golden brown, add salt.
  • Serve:

    Plate up the salad and serve with the croutons and wild salmon.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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