Black Beluga Lentil Salad with Shrimp and Artichokes

Indian Harvest Products Used

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  • 2 lb. Indian Harvest Black Beluga Lentils
  • 1 ½ c. pesto
  • 1 lb. cooked shrimp, medium, peeled and deveined
  • 4 c. canned small artichokes, quartered
  • 1 1/2 c. sun-dried tomatoes, diced
  • Salt & pepper to taste
  • Parmesan cheese, for garnish


  1. Cook Indian Harvest Black Beluga Lentils per package directions, then drain.
  2. Stir in pesto until all lentils are coated. Add remaining ingredients and chill.
  3. Garnish with Parmesan before serving. Recipe may also be served hot.