Beluga Lentils with Arugula, Shallots, and Roasted Garlic Toast Points

Britt and I made this recipe on a recent girls weekend to Michigan and I can't stop thinking about it. Although there are a handful of steps, it's a great appetizer to serve at a get together. 

We served this as an appetizer but I'm going to make it again without the bread and add a poached egg for a meal. 

Team Britt & Dana 

You can buy Beluga Lentils (black lentils) at Whole Foods in the bulk section. I haven't been able find them anywhere else in Chicago but you can buy them on Amazon, if needed. These lentils are packed with protein and fiber and taste better than any lentil I've ever eaten. 

Serves 4

This is a loose estimate on the nutritional info because I'm not sure how to calculate the oil from frying the shallots. I also didn't include any calculations for bread because they are all different. 

Calories per serving: 351

Bonus per serving: Total Fat 14g, Carbs 40.1g, Fiber 14.05g, Protein 17.1g

Ingredients:

-2 heads of garlic

-1 1/4 cup Beluga lentils

-1 cup vegetable oil for frying

-4 tsp. sherry vinegar

-4 cups vegetable broth (No-Chicken broth is what I use)

-3/4 cup sliced shallots

-4 Tbsp. extra virgin olive oil 

-kosher salt

-whole wheat french baguette, thinly sliced and toasted 

-20 cherry tomatoes, halved

-salt and pepper

Method:

1. Preheat oven to 350 degrees. Place garlic heads in aluminum foil and lightly pour some olive oil on them. Wrap them up and cook until completely tender, 35-45 minutes. Once cooked squeeze the garlic out of the gloves and mash with a fork to make a paste. Season with a little salt and pepper.

2. Rinse lentils and take out any discolored pieces. Place in a saucepan with 4 cups of broth. Bring to a boil, reduce heat, and cook until lentils are tender (but not falling apart). This takes about 25 minutes. Drain and reserve.

3. In a small pan, heat the vegetable oil over medium-high heat. When oil is simmering add shallots and cook until brown, about 5 minutes. Strain on a paper towel. At this point you can save the oil for future dressings, it's already flavored deliciously. 

4. Whisk together 4 Tbsp. of olive oil, sherry vinegar, and 1/4 tsp salt. Mix two thirds of the dressing into the lentils. In a bowl mix the cherry tomatoes, arugula, and the rest of the dressing. Top with shallots. 

5. To serve- Spread the roasted garlic over the toast. Place on a platter with the bowl of lentils and the bowl of arugula salad. Let everyone make their own toast point.  

Adapted from http://herbivoracious.com/