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Warm Beluga Lentil & Veggie Salad

Find Beluga lentils at specialty stores in the dried food section along with the other lentils. They are black and tiny with a much firmer texture when cooked.

2 cups (500 mL) chicken or vegetable broth

2 cups (500 mL) water

1 cup (250 mL) beluga lentils

1/3 cup (80 mL) extra-virgin olive oil, divided

1 large red onion, finely diced

1 celery rib, finely diced

8 asparagus spears, trimmed and finely diced

1 cup (250 mL) each: finely diced shitake mushrooms, carrots and artichoke hearts

juice of 1 lemon (approximately 1/4 cup (50 mL)

salt & pepper, to taste

1 cup (250 mL) finely chopped parsley

In medium saucepan, bring broth and water to a boil. Add lentils; boil, uncovered, for 20 -25 minutes or until the lentils are tender but still hold their shape. Drain, transfer to mixing bowl; toss with 1 tbsp (15 mL) of the olive oil. 2. Meanwhile, in heavy skillet over medium heat, warm 2 tbsp (25 mL) of the remaining oil. Add onion, celery, asparagus, mushrooms, carrots and artichoke; cook stirring often, until tender about 8-10 minutes. Stir vegetables into lentils. 3. Season the salad with lemon juice, add salt and pepper, to taste, garnish with parsley. Serve.