Beluga Lentil Mediterranean Lettuce Wraps

Beluga Lentil Mediterranean Lettuce Wraps
It was Margaret Begner who introduced me to lovely beluga lentils.
She and her husband ran two of my favourite restaurants in Saint John, Dufferin Inn and Opera Bistro.

Margaret had a gruff warmth that drew me in and was one of those what-you-see-is-what-you-get kind of people. Margaret is no longer with us but her memory is alive and well in the vibrant culinary life of our little city.

Beluga Lentil Mediterranean Lettuce Wraps

Years ago Margaret asked me if I had access to beluga lentils. She knew I ran an organic food buying group through Speerville FlourMill and distributed a few kinds of lentils. I didn’t have belugas but the name stuck in my head.

Now you can get beluga lentils at the local Bulk Barn.

Beluga lentils are one of my favourite varieties of lentils. They’re beautiful and have that elusive spicy flavour that seems to suit just about any herb, spice or vegetable. Cook extra lentils so you have them in the fridge for other dishes (they’ll last a few days.) Toss them into salads, pasta, risotto, whatever.

Beluga Lentil Mediterranean Lettuce Wraps

Beluga Lentil Mediterranean Lettuce Wraps

  • 1 cup beluga lentils, cooked*
  • ¼ cup finely diced red onion
  • ½ red pepper, diced
  • ½ yellow pepper, diced
  • ½ cup feta, crumbled
  • ¼ cup cilantro
  • 1-2 Tbsp. chopped mint
  • 1-2 Tbsp. lemon or lime juice
  • 2 Tbsp. good olive oil
  • Sea salt & pepper to taste
*To cook dry lentils place them in a pot covered with plenty of cold water. Simmer gently until tender, adding water to the pot if necessary.

Toss all ingredients in a bowl, adjust seasoning and spoon into romaine lettuce leaves or tortilla shells.
Great with tortilla shells too.


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