Black Lentil Salad

Perfect for an October heat wave, the colors in this lentil salad will keep you smiling, and the protein will keep you peppy. Black beluga lentils are a tinier and more dainty lentil than its brown counterpart, which makes them all the more fun. Adapted from Lorena Garcia's recipe in New Latin Classics

Recipe:

Black Lentil Salad

Ingredients
1 cup black Beluga lentils
2 tsp. Kosher salt
1 organic red bell pepper, finely chopped
1 organic yellow bell pepper, finely chopped
1/2 small red onion, finely chopped
1 1/2 cup finely chopped organic kale
2 Tbs. extra virgin olive oil
1 Tbs. fresh lemon juice
1/2 tsp. freshly ground black pepper
1/4 cup fresh cilantro, finely chopped
1 1/2 tsp. fresh mint, finely chopped
Note: to save time I threw the bell peppers, onion, and kale in the food processor and pulsed until they were nearly diced

1. Bring a large pot of water to a boil. Add lentils and salt, return to a boil, reduce the heat to medium-low, and simmer until lentils are tender, about 25 minutes. Place a bowl of ice water by the sink. Strain lentils through a fine-mesh sieve and then plunge them (still in the sieve) into ice water to chill them. Remove, shake off extra water, and repeat if necessary until the lentils are cool to the touch. Pour cooled lentils into a large serving bowl.

2. Add bell peppers, onion, and kale, stir to combine. Whisk together oil, lemon juice, and black pepper in a small bowl. Stir in cilantro and mint, then pour mixture over lentils. Stir to combine and serve. Salad can be served cold or at room temperature.