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