Black Beluga Lentil Salad

• For Lentils
• 1-1.5 cups of black lentils (beluga lentils) picked over
• vegetable broth
• 1 onion
• 2 carrots
• for rest
• 5 small new potatoes boiled and sliced thin (1/4 inch or smaller slices) - along the vertical like potato chips
• 1 red onion thinly sliced
• 1 bunch asparagus - steamed and cut into 1 inch pieces
• 1 cup of cherry tomatoes - sliced in half (I prefer to remove the seeds)
• olive oil, salt pepper and red wine vinegar to taste
• avocado sliced into small pieces and sprinkled on top before serving if desired

1. 1) for the lentils - cut onion into big chunks (I usually just cut 4 chunks) - same for peeled carrots. Use a bit of cooking spray - heat oil and add onion chunks and carrots. saute for 2 minutes. Add the lentils and enough vegetable broth to cover them - about 2-3 cups. Boil for 15-20 minutes - don't overboil - beluga lentils are small and don't get mushy like other lentils. You may need to add additional broth or water. I typically add water and strain if needed rather than let them dry out. I start checking at 15 min for doneness but usually takes 20-25 minutes. Use tongs to pull out the onion and carrot chunks (just used to season the belugas while cooking) Strain and set aside.
2. 2) heat pan and cook the red onions until carmelized - usually about 15-20 minutes. They will be very reduced. I chop them up a bit after that. Add to the lentils. Add the sliced boiled new potatoes. Add the sliced cherry tomatoes. Mix and add salt, pepper and red wine vinegar to taste. A little olive oil is optional. Can be made a day in advance
3. 4) Steam asparagus - closer to serving time - cut into 1 inch pieces and add to lentils.
4. 5) Chop avocado at the very end right before serving and add to salad

black lentils, vegetable broth, onion, carrots, potatoes, red onion, tomatoes, olive oil, avocado

Taken from www.epicurious.com/recipes/member/views/black-beluga-lentil-salad-51132041 (may not work)