Recipes
Lentil Salad & Hummus Duo
This delicious Ste. Anne’s Lentil Salad with Hummus is packed with healthy goodness and is a perfect and easy spring dish to put together at home!
Beluga Lentil Salad with Pomegranate and Sunflower Seeds | White Truffle | Herbs | Roasted Red Pepper Hummus | Grilled Bread
The IngredientsFor The Red Pepper Hummus
- 1 cup chickpeas
- 1 clove peeled garlic
- 5g salt
- 2g cracked black pepper
- 1 tsp fresh lemon juice
- 5oz roasted red pepper
- 25ml olive oil
- 20h caramelized white onion
- 1 cup beluga lentils
- 5g curly parsley
- 8g roasted sunflower seeds
- 8g brown sugar
- 2g cracked black pepper
- 10g pomegranate seeds
- frisée
- salt to taste
Red Pepper Hummus
- Step 1
Start by caramelizing the onions.
- Step 2
Mix all ingredients including the onions together in a good processor.
- Step 3
Mix until it creates a nice smooth consistency.
Lentil Salad
- Step 1
Cook beluga lentils (ratio 2.5 cups water to 1 cup lentil ) for 20 min or until tender.
- Step 2
Next, mix all ingredients together.
- Step 3
Add pomegranate seeds to mix, roasted sunflower seeds and add a handful of cut and washed frisee.
- Step 4
Grill a baguette with olive oil, salt and pepper.
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