Beluga Lentil Curry Salad
3/4 cup Black Beluga Lentils
1 1/2 cup chicken stock or water
1/2 cup yogurt
1/2 lemon, juiced; zest for garnish
1 scallion, chopped
3/4 cup golden raisins
3/4 cup walnuts, toasted
1 tsp. curry powder
Prepare Lentils: Rinse and pick over. In medium pot cook lentils in
stock or water for 15-20 minutes until tender but not mushy, drain.
Prepare Salad: Toss lentils with yogurt and lemon juice. Add
scallion, apple, raisins, and walnuts, toss to combine. Sprinkle
curry powder over salad and blend in. Correct seasonings, adding
more curry powder if you like. Garnish with lemon zest. Serve.