In May last year I read a very interesting blog post by Mimi, in which she shared a Mediterranean salad recipe using Ivory Lentils. Are they white lentils? Well, not really. They are the center of a black bean found in India and known as “urad dal.” I was intrigued, and knew that at some point I had to amazon-it. Because, obviously, the chances of finding ivory lentils in our neck of the woods are essentially zero. Finally I can share my first adventure with this product. I absolutely loved them, but must warn you they do not taste anything like lentils. Or beans. They are quite unique and remind me more of a grain such as barley. Which is pure gastronomic joy in my book.
IVORY LENTILS WITH CHICKPEAS AND BLACK OLIVES
(inspired by Chef Mimi)
1 cup ivory lentils, soaked for 4 hours
for the dressing:
1/4 cup olive oil
1/8 cup rice wine vinegar
Juice of 1/2 small lemon
1 tablespoon agave syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
for the veggies:
1 can chickpeas, drained and rinsed
olive oil to coat chickpeas
salt and smoked paprika to taste
2 celery ribs, diced
1/2 cup artichoke hearts marinated in oil
1/3 cup black kalamata olives, pitted
a few sundried tomatoes, sliced thin
After soaking the ivory lentils, cook them in a large volume of salted boiling water for about 20 minutes, until tender. Skim the surface every few minutes. Drain, and reserve to cool (if serving as a salad).
Roast or air-fry the chickpeas coated in olive oil and seasoned with salt and paprika. Reserve.
Make a dressing whisking all the ingredients together. If the sundried tomatoes are too hard, let them soak in the dressing for a few minutes. If they are soft, simply mix them with the cooked lentils and all other ingredients. Place in a serving bowl, and serve immediately.
ENJOY!
to print the recipe, click here
Comments: Some recipes do not call for soaking ivory lentils, but I decided to follow Mimi’s advice. I am glad I did, because they foamed a lot even after soaking for hours and changing the water for cooking. Maybe they cook fast enough without the soaking step, but if you have the time, do it.
This exact preparation would work very well warm, so consider skipping the cooling time and just mixing everything together as soon as the lentils are drained. Leftovers are equally tasty at room temperature or briefly warmed in the microwave.
I get so excited when I find a new ingredient to play with! I already have another recipe to try using these beautiful “lentils”, one that takes them in the direction of a flatbread… Intrigued? Stick around…
You can order and read more about ivory lentils with a click here.
ONE YEAR AGO: Bouillabaise for a Chilly Evening
TWO YEARS AGO: Bergamot-Cherry Macarons
THREE YEARS AGO: Roasted Veggies with Queso Cotija Dressing
FOUR YEARS AGO: Creamy Broccoli and Mushroom Casserole
FIVE YEARS AGO: Maple Walnut Biscotti
SIX YEARS AGO: Barley Risotto with Peas
SEVEN YEARS AGO: Oatmeal Fudge Bars
EIGHT YEARS AGO: Cauliflower Steaks
NINE YEARS AGO: Soft Spot for Chevre
TEN YEARS AGO: Quick sun-dried Tomato Crostini
Sounds delicious!!! Now I will be on the lookout for ivory lentils 😁
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definitely worth searching for!
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Well that’s a new one by me. Ivory lentils – who knew? That looks fantastic, Sally. I’m gonna have to search these out now, thanks!
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You can find ANYTHING where you live, lucky guy!
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Except my long lost dignity….
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it is right there on the last spot you put it…
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At the altar??
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behind it. go check
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Hey, you were right….AND I FOUND MY SOCK!
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I’ve never heard of ivory lentils! Thanks for the information!!!
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I am in love with it, as it’s probably clear by now, right?
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Oh what fun ! Altho’ most Australian suppliers of such are scratching their heads and Amazon states such is currently unavailable here !! Had never heard of them but shall stay on the lookout ! Am drawn by your unusual vegetable marriage and like the agave syrup in the dressing . . . onwards !
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I know, it’s not easy to find some ingredients, and I even debated if I should blog about it, but… I loved it so much, decided that it was worth sharing…. 😉
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Oh, what a great recipe! It really is fun playing with a new ingredient, isn’t it?!! Thanks for the shout out! Hope all is well. And nice to see a savory recipe for a change 😬
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I know you don’t really care for my baking posts, but baking is my true passion. I love all types of cooking and will continue keeping the blog varied. At the moment I am trying to go for 50% non-baking posts but I predict it will turn more into 75%- 25% because I just have too much baking stuff accumulating in the background that I want to share.
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Oh, I wouldn’t phrase it like that. Your creations are incredible to behold! I just Iknow I can’t and won’t make macarons. Ever. And I just don’t like sweets! I love that you’re following your passion.
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I hope you don’t leave me! 😉
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Never!!!
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How much fun to find a new ingredient! I am now on the hunt, it will have to be Amazon for me as well. The recipe looks delicious, thank you.
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