Black Lentil Salad On Whipped Lemon Herb Ricotta
Inspired by the flavours of Sicily, this black lentil salad pairs earthy beluga lentils with lightly pickled onions. Served on a bed of creamy whipped ricotta flavoured with fresh herbs, lemon and good olive oil, it has a touch of honey sweetness, a little heat from pickled chillies and the freshness of parsley. It’s a simple yet elegant recipe that’s equally at home as a light lunch, starter or sharing dish.
Dive Right In
- Sicilian black lentils
- Why You’ll Want To Make This Black Lentil Salad
- Simple Black Lentil Salad with Whipped Ricotta
- Ingredients, Additions And Substitutions
- How To Make Black Lentil Salad On Whipped Ricotta
- What To Serve With Black Lentil Salad
- Other Lentil Recipes You Might Like
- Keep In Touch
- Pin It
- The Recipe
Sicilian Black Lentils
When you’re making simple dishes like this, the quality of the ingredients really counts. I used Villalba black lentils for this salad. They’re a type of beluga lentil, but with a real sense of place. This heritage variety is grown in the commune of Villalba, right in the heart of Sicily.
The lentils are small, black and shiny when dried, but lighten during the cooking process. Although tender when cooked, they hold their shape well and absorb other flavours brilliantly.
Did I notice a difference between Villalba black lentils and other beluga lentils I’ve tried? Absolutely. They have a richer flavour with delicious nutty notes.
In the UK, you can buy the lentils from Laverde Artisan along with olive oil and honey. They work with small Sicilian producers to provide high quality products with “character, traceability and real flavour“.
Their cold-pressed extra virgin olive oil comes from the Caltanissetta region of Sicily and is produced from Biancolilla olives that have been farmed there for generations.
“Biancolilla produces an oil of distinctive character: elegant and complex, with notes of fresh green tomato, almond, and cut grass, and a clean finish with gentle pepper – the hallmark of high polyphenol content. It is harvested in November only, at the precise moment of optimal ripeness, and cold-pressed within hours of leaving the tree.”
The honey is raw and unfiltered, which is hard to come by these days and gets my vote every time. It has a light caramel aroma, complex floral notes and a gentle acidity that keeps it from tasting overly sweet. It’s absolutely delicious. It’s harvested by beekeepers in the same Caltanissetta region as the olives and lentils.
Raw honey is not only more nutritious than filtered and pasteurised honey, but it retains more pollen and propolis, both of which contribute to its flavour as well as its nutritional profile. (Ref: Healthline).
I created this simple black lentil salad recipe to celebrate these three outstanding ingredients.
This isn’t a sponsored post. Laverde Artisan sent me these products to try, but all opinions are my own. If I didn’t think they were exceptional ingredients, I wouldn’t have included them in this recipe.
Why You’ll Want To Make This Black Lentil Salad
- An unexpected pairing – lentils are served on a bed of creamy whipped ricotta rather than crumbling cheese through or over the salad.
- Simple ingredients, sophisticated flavour – it looks elegant and tastes amazing without being difficult to prepare.
- Versatile – works equally well as lunch, starter or main. Or why not serve as a sharing platter?
- A good make-ahead recipe – prepare the lentils in advance, then serve over freshly whipped herby ricotta.
- High in protein and naturally gluten-free – ricotta and lentils are both good sources of protein and the recipe is suitable for anyone looking for gluten-free dishes.
Simple Black Lentil Salad with Whipped Ricotta
Sicilian cooking has that lovely combination of earthy legumes, sweet notes, sharp acidity, chilli and good olive oil. This black lentil salad with whipped ricotta cheese has it all.
Combining whipped ricotta with simply dressed black lentils is unusual, but it makes sense from a flavour perspective. Each is good on its own, but together there is contrast in every mouthful and it makes this dish memorable.
Lentils are earthy and substantial, whilst the ricotta is light, creamy and fragrant with lemon and herbs. Pickled red onion adds bite and acidity, pickled chillies bring a gentle heat, honey adds a touch of sweetness and parsley freshens everything up.
Black lentils are rich in plant protein and fibre, making this salad both satisfying and nourishing. Paired with creamy ricotta, heart-healthy extra virgin olive oil, fresh herbs and lemon, it’s a wholesome dish packed with flavour as well as goodness.
Ingredients, Additions and Substitutions
A few simple ingredients are all that’s needed to make this black lentil salad and whipped ricotta. You probably have most of them in your kitchen or garden already.
Aromatics
The king of Italian herbs, basil provides the backbone to the whipped ricotta, but a little marjoram or oregano ups the game somewhat. Honey adds depth and a touch of sweetness. Lemon zest and garlic provide freshness and pungency respectively.
Lemon juice is also key. It’s mostly used to pickle the onions and chilli, which later make up the dressing, but some also goes into the ricotta.
Chilli adds a bit of heat and additional flavour and parsley adds some grassy freshness.
A bay leaf is key when it comes to cooking lentils. Not not only does it infuse the lentils with its intoxicating aroma, but it helps to make them more digestible.
Lentils
Beluga lentils are the ones to go for in this recipe. I used a heritage variety, Villalba black lentils from Sicily (see section on Sicilian Black Lentils for further info).
Instead of black lentils, use any other type of lentil that holds its shape well when cooked. Puy lentils (aka French lentils) are one of the easiest to get hold of. Continental lentils (aka green lentils) are another common one. They have a more peppery flavour and are also bigger, so will require a longer cooking time.
Onion
Red onions are good for salads as they’re a bit milder than standard brown onions. However, the best bit is that when you pickle them, the skin turns the flesh pink, which gives a lovely colour.
If you can’t get hold of a red onion, use 3-4 spring onions (scallions) instead or a large shallot.
Ricotta Cheese
Ricotta is a lovely cheese that just gets better if you whip it. It’s a good cheese because it’s relatively low fat, but still creamy and full of protein. When you whip it, it gets lighter and creamier in texture.
For authentic ricotta cheese, look out for ones made with whey rather than whole milk.
How To Make Black Lentil Salad On Whipped Ricotta
Although both the lentils and whipped ricotta are quick to prepare, the lentils benefit from both pre-soaking and marinating. So if you can plan ahead, all to the better, but it’s not strictly necessary.
Please refer to the recipe card at the bottom of this post for cooking times, measurements and quantities of ingredients used.
Step 1. Prepare Lentils
If you can, soak the lentils in water ahead of time. Whilst this isn’t strictly necessary, it reduces cooking time and aids digestion if you do.
Either way, rinse and drain the lentils, then transfer to a small lidded saucepan. Pop in the bay leaf and add just enough water to cover them. If you haven’t soaked the lentils first, you’ll need to add three times their volume in water.
Cover with a lid, then bring to the boil. Lower the temperature and simmer for until the lentils are tender and have absorbed the water. How long they take will depend on whether you’ve pre-soaked them or not. Turn the heat off and leave them to steam for bit with the lid still on.
Step 2. Prepare Dressing
Whilst the lentils are cooking, finely dice the onion. Transfer to a small mixing bowl and squeeze in the juice of one lemon half. Give a good stir and leave it to pickle awhile.
Top Tip – zest the lemon before juicing, it’s much easier done whilst it’s still whole.
Depending on how hot you like things and what type of chilli you have, you may want to remove the seeds and membranes before using. Slice it into fine rings and place in a small bowl. Cover with two teaspoons of lemon juice from the remaining lemon half and leave to pickle.
Once the lentils have finished cooking, crush the garlic and add to the bowl of onions. You’ll notice they’ve gone a rather gorgeous pink colour.
Add the capers, honey, olive oil, salt and pepper and give a good stir. Drain the juice from the chillies into the bowl and stir again, leaving the chillies in the bowl for later.
Step 3. Dress Lentils
If there’s any liquid left in the pan of lentils, drain it off, then remove the bay leaf. Add the onion dressing to the lentils whilst they’re still hot. Give a good stir and leave to marinate for as long as you can muster.
Although you can eat the lentils as soon as you’ve mixed the dressing in, they improve if left to marinate a while. This allows them to soak up the dressing and absorb the flavours.
Half an hour is good, but it’s fine to make the lentil salad several hours ahead or even the previous day. Just make sure that if you store it in the fridge, you bring it up to room temperature before serving.
Step 4. Whip Ricotta
Shortly before you’re ready to serve, prepare the whipped ricotta.
Pick the leaves from the marjoram or oregano and remove any hard stems from the basil.
Place the cheese into the bowl of a small food processor. Add the finely grated lemon zest and a teaspoon of lemon juice, together with the herbs, garlic, salt and pepper. Blend until the ricotta is nice and light and the herbs are finely chopped.
Step 5. Serve
Divide the ricotta between two to four plates, depending on how many people you’re feeding. Spread it across or around each plate using the back of a spoon and leaving a ridge on at least one side. Then spoon the lentils on top.
Garnish with the parsley and chilli slices then drizzle with a little extra olive oil, honey or both, if liked.
Alternatively, for a sharing dish, do the same, but use just one serving platter.
What To Serve With Black Lentil Salad
Black lentil salad with whipped ricotta can stand alone as a starter or light lunch. However, we love it served with homemade flatbreads and roasted Mediterranean vegetables.
If flatbreads aren’t your thing, try it with your favourite grain. Farro, pearl barley or orzo go with the Italian vibe. You may also like a green salad, roasted vegetables or a simple tomato and cucumber salad.
The salad also lends itself well to a sharing platter style meal or as part of an antipasti spread.
Alternatively, just make the black lentil salad without the ricotta. It works well as a vegan dish and makes a delicious addition to a grain bowl among other things. Likewise the whipped lemon herb ricotta is worth making by itself as a creamy spread or dip.
Other Lentil Recipes You Might Like
- Barley lentil dinner with walnut gremolata
- Black lentil bowl with chimichurri
- Homemade vegan ravioli
- Simple vegan mince
- Vegetarian lentil bobotie
- Vegetarian shepherd’s pie
Keep in Touch
Thank you for visiting Tin and Thyme. If you make this black lentil salad, the whipped ricotta or both, I’d love to hear about it in the comments below. Do you have any recommendations or tips for cooking with black lentils?
Please rate the recipe too. And do tag me @choclette8 on Instagram with your images, I really enjoy seeing your take on my recipes.
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Choclette x
Black Lentil Salad on Whipped Ricotta. PIN IT.
Black Lentil Salad On Whipped Lemon Herb Ricotta
Equipment
Ingredients
Lentils
- 125 g black lentils beluga
- 1 bay leaf
- 1 red onion small – finely diced
- 1 organic lemon zest and some juice for ricotta
- 1 red chilli seeds and membranes removed
- 1 tsp capers small ones
- 1 clove garlic small (or half a large one) – crushed
- 1 tsp honey preferably floral
- 1 ½ tbsp extra virgin olive oil
- ½ tsp sea or rock salt
- good grinding of black pepper
- 2-3 sprig parsley finely chopped
Whipped Ricotta
- 250 g ricotta cheese
- 1 tbsp extra virgin olive oil
- 1 clove garlic small (or half a large one)
- 2-3 sprig basil any tough stalks removed
- 2-3 sprig marjoram or fresh oregano – any tough stalks removed
- 1 pinch sea or rock salt
- good grinding of black pepper
Instructions
Lentils
- If you can, soak the lentils in water ahead of time – anything from 2-8 hours. Whilst this isn’t strictly necessary, it reduces cooking time and aids digestion if you do.125 g black lentils
- Rinse and drain the lentils, then transfer to a small lidded saucepan. Pop in the bay leaf and add just enough water to cover them. If you haven't soaked the lentils, you'll need to add three times their volume in water.1 bay leaf
- Cover with a lid, then bring to the boil. Lower the temperature and simmer for 20-30 minutes or until the lentils are done. They should be just about soft, but still retain their shape. How long they take will depend on whether you’ve pre-soaked them or not. Turn the heat off and leave them to steam for bit.
- Whilst the lentils are cooking, place the chopped onion into a bowl and squeeze in the juice of half a lemon. Give a good stir and leave it to pickle awhile.1 red onion
- Finely slice the chilli into rings and place in a small bowl. Cover with a teaspoon or two of lemon juice and leave to pickle.1 red chilli
- Once the lentils have finished cooking, add the remaining dressing ingredients to the bowl of onions and give a good stir. Drain the juice from the chillies into the bowl and stir again.1 tsp capers, 1 clove garlic, 1 tsp honey, 1 ½ tbsp extra virgin olive oil, ½ tsp sea or rock salt, good grinding of black pepper
- If there's any liquid left in the pan of lentils, drain it off, then remove the bay leaf. Add the onion dressing to the lentils, give a good stir and leave to marinate for as long as you can muster. Half an hour is good, but it's fine to make the lentil salad several hours ahead or even the previous day. Just make sure that if you store them in the fridge, you bring them up to room temperature before serving.
Whipped Ricotta
- Shortly before you’re ready to serve, prepare the whipped ricotta.
- Place all of the ingredients, plus the finely grated lemon zest and a teaspoon of lemon juice, into the bowl of a small food processor and blend for 1-2 minutes or until the ricotta is nice and light and the herbs are finely chopped.250 g ricotta cheese, 1 tbsp extra virgin olive oil, 1 clove garlic, 2-3 sprig basil, 2-3 sprig marjoram, 1 pinch sea or rock salt, good grinding of black pepper
- Divide the ricotta between 2-4 plates and spread it across each plate using the back of a spoon. Then spoon the lentils on top, making sure they're divided equally.
- Garnish with the parsley and chilli slices then drizzle with a little extra olive oil, honey or both, if liked.2-3 sprig parsley
- Serve as is or with warm flatbreads or grain of choice. You may also like a green salad, roasted vegetables or a simple tomato and cucumber salad.