Mt Byron Black Lentils Recipes

Salmon with mango & black lentil salsa

Serves 2

• 2 fresh skinless salmon fillets
• olive oil
• ½ cup pbseeds Mt Byron black lentils
• 1 fresh mango, diced (or equivalent canned mango, drained)
• 1 small red chilli, seeds removed & finely chopped
• 1 handful fresh coriander, chopped
• 1 tbs lime juice, freshly squeezed
• fresh coriander leaves, to garnish

1. Boil plenty of water in a saucepan, remove from heat then add lentils and replace lid. Let sit for 10 minutes then drain.
2. Meanwhile, preheat a non-stick frying pan over medium-high heat. Brush salmon fillets with a little olive oil. Add salmon fillets and pan fry for 3 minutes each side for medium or according to taste.
3. To make the salsa toss mango, chilli, chopped coriander and lime juice through lentils.
4. Plate salmon on a bed of salsa and garnish fish with a little salsa and coriander leaves.

Orange and black lentil couscous salad

Serves 8

Ingredients

• 1 cup couscous
• ½ cup PBSEEDS Mt Byron black lentils
• 1 cup boiling water
• 1 large orange
• 1/2 cup pitted dried dates, halved
• 1 small carrot, peeled, grated
• 1 cup fresh mint leaves, finely chopped
• 1/4 cup pine nuts, toasted
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1 teaspoon caster sugar

1. Boil half a saucepan of water then remove from heat. Place lentils in hot water, replace lid and set aside for 10 mins. Drain lentils, rinse under cold water, then drain.
2. Place couscous in a heatproof bowl. Add boiling water. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff to separate grains.
3. Meanwhile, peel and cut orange into segments (so flesh exposed – cut and discard orange segment membrane if desired). Reserve juice (you'll need 1/4 cup).
4. Place couscous, lentils, orange segments, dates, carrot, mint and pine nuts in a bowl.
5. Place oil, cumin, sugar and reserved orange juice in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Pour over couscous mixture. Toss to combine. Serve.

Greek style black lentil salad

Serves 8

• 1 cup pbseeds Mt Byron black lentils
• 1 punnet cherry tomatoes, halved
• 200g feta cheese, cubed
• 1 red onion, halved and sliced
• 1 cup fresh coriander leaves

Dressing

• 4 tbs olive oil
• 2 tbs fresh lemon juice
• 1 clove garlic, crushed freshly ground black pepper
• Boil half a saucepan of water then remove from heat.  
• Place lentils in hot water, replace lid and set aside for 10-15 mins.  Drain lentils, rinse under cold water, then drain.
• Stir dressing through lentils.  Leave to cool.
• Toss remaining ingredients through the lentils, and serve in salad bowl with a small handful of coriander scattered on top.

1. Boil half a saucepan of water then remove from heat.  
2. Place lentils in hot water, replace lid and set aside for 10-15 mins.  Drain lentils, rinse under cold water, then drain.
3. Stir dressing through lentils.  Leave to cool.
4. Toss remaining ingredients through the lentils, and serve in salad bowl with a small handful of coriander scattered on top.

Roasted sausage with braised black lentils and bacon

Serves 4

• ½ cup PBSeeds Mt Byron black lentils
• 8 gourmet beef sausages
• 1 brown onion, finely chopped
• 1 small red capsicum, chopped
• 4 bacon rashers, chopped
• 2 garlic cloves, crushe
• 1/2 cup (125ml) dry white wine
• 1 cup (250ml) chicken stock
• 4 sprigs thyme
• 100g baby spinach leaves

1. Cook lentils in boiling water for 10 mins. Drain.
2. Preheat oven to 200°C. Heat a roasting pan over medium heat. Add the sausages and cook, turning, for 2-3 minutes or until brown all over. Transfer to a plate. Add the onion, capsicum, bacon and garlic to the pan and cook, stirring, for 5 minutes or until onion softens.
3. Add the wine to the pan and cook, stirring, for 1 minute or until mixture reduces by half. Remove from heat. Add the lentils, stock and thyme and stir to combine. Top with the sausages and place in the oven. Cook for 10 minutes or until most of the liquid is absorbed. Remove from oven. Add the spinach and gently toss until spinach just wilts. Serve and enjoy!

 

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