Ingredients

 

Beluga Lentils

  • 1 cup beluga lentils
  • 4 cups water
  • 2 cloves garlic
  • 1 1/2 tsp salt
  • 1 sprig thyme

Yellow Lentils

  • 1 cup yellow lentils
  • 4 cups water
  • 2 cloves garlic
  • 1 1/2 tsp salt
  • 1 sprig thyme

Anasazi Bean

  • 1 cup anasazi bean soaked in water for at least 1 hour
  • 6 cups water
  • 1/2 onion charred
  • 2 cloves garlic
  • 1 whole bay leaf
  • 1 sprig thyme

Caramelized Onion Sauce

  • 2 whole onions sliced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 cup veganaise
  • 1 tsp salt (pepper to taste)

Garnish

  • 1 head castlefranco lettuce
  • 3 tbsp chimichurri sauce
  • 3 tbsp olive oil
  • 1 salt and pepper to taste

Nutritional information

Calories: 393kcalCarbohydrates: 37gProtein: 15gFat: 20gSaturated Fat: 2gCholesterol: 1mgSodium: 1437mgPotassium: 439mgFiber: 15gSugar: 1gVitamin A: 46IUVitamin C: 7mgCalcium: 65mgIron: 5mg
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Servings 8 people

How to cook beluga lentils

  • Place all the ingredients in a pot and bring to a boil, turn down to a simmer and cover with a lid. Cook the lentil for about 25-30 minutes until they are tender all the way through but not over cooked.
    Strain the lentils reserving the liquid for another use and pour out onto a sheet pan lined with parchment to cool. Set aside
    Do the same process with the yellow lentils

How to cook beans

  • In a pot place anasazi bean with all of its ingredients and place on top of the stove on medium high heat. Bring to a boil and then turn down to a light simmer and cover.  
    Cook 55-60 or so minutes until the beans are tender and cook through. Set aside to cool in its cooking water. 

How to make caramelized onions

  • In a large saute pan on medium high heat add olive oil, butter, and sliced onions.  Cook for about 25-30 minutes stirring occasionally to ensure even cooking. 
    The onions should be a golden brown color when they are done caramelizing.  Once they are caramelized, season onions with salt and place in a food processor and pulse to chop the onions but I didn’t puree them into baby food. 
    Place in a bowl with veganaise/mayo and mix well. Season and set aside.

To finish

  • Place 1 1/2 cups of each lentil and bean in a bowl. Add 5 tbsp of chimichurri to the beans-lentil mixture. Season with salt and pepper.
    In a separate bowl, add castelfranco, olive oil, white balsamic, and salt. Mix well. On the plate, using a round ring mold, place a spoonful of the caramelized onion sauce inside the ring mold and spread evenly using an offset spatula.
    Then add the lentil-bean mixture on to to fill the ring mold. Using the back of the spoon press down on the mixture to make sure it is tightly bound inside the ring mold.
    Then remove the mold and add a few leaves of castelfranco. Serve and enjoy!
    Lentil and Anasazi Bean Salad with Caramelized Onion

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