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Lunch & Dinner and Salads

Black Beluga Lentil Salad With Mushrooms, Dandelion Greens and Mustard Vinaigrette

By Chef Sylvie
Gluten Free and Grain Free
PREP TIME: 10 min
COOK TIME: 20 min
TOTAL TIME: 30 min

A warm lentil and dandelion greens salad with mushrooms and mustard vinaigrette.


  • 200g / 1 cup black beluga lentils
  • sea salt
  • 2 teaspoons Dijon mustard
  • 1 Tablespoon15ml of sherry vinegar
  • 2 Tablespoons/30ml of extra virgin olive oil
  • 1/4 teaspoon fine sea salt
  • freshly ground pepper to taste
  • 4 oz / 114 g cremini (baby portabella) mushrooms, thinly sliced on a mandoline
  • 1 small bunch of young dandelion greens, torn into small pieces
  • 56g/ 2 oz of goat cheese, crumbled
  • 60g / ½ cup toasted walnuts or hazelnuts, roughly chopped


  1. Bring a large pot of water to a boil. Rinse lentils well and add them to the boiling water with a big pinch of salt. Lower heat and cook for about 15-20 minutes or until just tender.
  2. Meanwhile make the vinaigrette by whisking together the mustard, vinegar, olive oil and salt and pepper in a large bowl. Add the thinly sliced mushrooms, toss and set aside.
  3. Drain lentils. Add warm lentils to the dressed mushrooms and add greens. Toss to coat and top with goat cheese and toasted nuts.
  4. Season with additional salt and pepper to taste and serve.

This recipe originally appeared on Gourmande in the Kitchen.