Ivory Lentil Mediterranean Salad
The Stein Eriksen lodge is a beautiful hotel in Deer Valley, Utah. The namesake is the gold medalist Stein Eriksen, a downhill skier from Norway. He’s also known as the father of aerial skiing.
The hotel has such a wonderful Norwegian ambiance with its unique furniture, textiles, and design. We fell in love with the hotel itself, but best of all was discovering brunch at the hotel’s restaurant, the Glitretind.
We’ve been going back as often as we can – just for brunch. We’ve taken our children there, children with friends, then children with husbands, then grand children. The restaurant is family oriented, and definitely skier-oriented during ski season, but still maintains high-end, high-quality food in a cozy, European-style setting. The view from the Glitretind is also stunning, no matter what time of year.
Recently we took my mother there for brunch on her 91st birthday. And, as always, it was a perfect experience, including a surprise treat for my mother. And let me tell you, this brunch is a buffet. I’ve never been a buffet fan. Somehow, the Glitretind pulls it off.
So, while brunching at the Glitretind with the birthday girl, and perusing the salads, one caught my attention. It was an ivory lentil salad. I’m familiar with tan, brown, green, and black lentils… but ivory?!! I just had to have it. And the salad was wonderful.
So I went to my favorite online grocery store, Amazon, and I found ivory lentils sold by Barry Farms, which is a company that sells high-quality grains and beans. Turns out ivory lentils are the insides of black beans!
This is my version of a Mediterranean salad using ivory lentils, with roasted vegetables and some extra goodies, all tossed in a creamy dressing.
Ivory Lentil Mediterranean Salad
16 ounces ivory lentils, pre-soaked for 4-5 hours
1 large purple onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/4 cup olive oil
1/2 cup olive oil
1/4 cup rice wine vinegar
Juice of 1 small lemon
3 tablespoons mayonnaise
1 tablespoon tomato paste or a few sun-dried tomato halves
1 tablespoon agave syrup
1 teaspoon Dijon mustard
2 cloves garlic
Canned artichoke bottoms or hearts, quartered
Sun-dried tomatoes, julienned
Kalamata olives, sliced
Turn the oven to 400 degrees F, or to a high roasting position.
While the oven is heating, start the lentils cooking using water or vegetable broth. This step took me 20 minutes with the pre-soaked lentils.
Rinse gently and set aside to cool.
Toss the onions and bell peppers in a bowl and toss with the oil, salt, and pepper.
Pour the vegetables into a roasting pan, and when the oven is at temperature, roast the vegetables until nicely charred, about 20-25 minutes.
Turn off the oven, let the vegetables cool.
Place the slightly warm lentils in a large bowl along with the roasted vegetables and any remaining olive oil in the pan.
Add the quartered artichoke bottoms. I am in love with this product.
Meanwhile, prepare the dressing by combining all of the ingredients in a blender. Taste and adjust seasoning if necessary. Stir in about 1/3 of the vinaigrette and gently combine.
To serve, place the salad in a shallow serving dish.
Top with the sun-dried tomatoes and olive slices.
If desired, drizzle on a little more dressing.
So many ingredients could be included in this salad, like feta cheese for example. But I really liked the simplicity of what I created, which was inspired by the salad I enjoyed at brunch.
I will definitely purchase ivory lentils again, mostly because they’re so pretty. They don’t have the same flavor as Le Puy, which is my favorite lentil variety, but then, they’re really not lentils.
What a wonderful place and hotel. No wonder you keep going back! The salad is similar to one I make with Puy lentils. I haven’t seen ivory ones and will look out for them.
It’s beautiful, and the setting – well, it’s not Chamonix, but it’s beautiful. I’ve always wished my living room looked like the hotel! I love Le Puy and they’ll always be my favorite. These aren’t even lentils, but I still wanted to try them out. Not as good, I’ll say!
Mimi, this salad looks absolutely delicious. Want to dive right in. We have never seen ivory dals before. There are so many delicious ones so will have to keep our eye out. Can’t wait to try your salad dressing. Yum! Gorgeous photos. Wishing you a super week.
stunning salad! I had never heard of Ivory Lentils, but will definitely search because wow!
One photo looks like there is an aged, hard cheese and cured meat?
That may have been a Caesar salad that I got at the same time as the lentil salad?
What a wonderful hotel in such a lovely area. I love the diversity of the Utah landscape. That Ivory Lentil Mediterranean Salad looks sooo good and one we’ll be trying. I found the ivory lentils here in our Indian specialty market. They call them “White Urad Dal”. I think it’s the same thing.
Oh and a big Happy Birthday to your mom. She looks sharp as a tack…
Cool! They must be the same. I wonder why they bother? Anyway, they are very pretty, but I’ll always stick with Le Puy. It was fun to try them of course. And yes, Mom is as sharp as a tack!
Interesting! I’ve never heard of ivory lentils, but that’s so interesting that they’re just the inner portion of black beans. I do love me some black beans! This salad sounds like an excellent use of those lentils. I love all of the flavors you’ve got going on in there! In fact, this would be a great side dish for all sorts of grilled summer meals. Sign me up! Also, the Stein Eriksen lodge looks like an amazing place. It’s so cool how you have generations of memories there!!
You caught me off guard saying that I have generations of memories from the hotel. I immediately thought that I’m not old enough to have generations… but yes I do! And they are wonderful memories. If you ever visit Park City, I would recommend the Stein Eriksen Lodge, but there are many beautiful hotels as well. And the restaurants! Especially during ski season, they’re phenomenal ! Personally I’d stick with black beans, but this was a fun culinary experiment.
Ivory lentils are new to me! I gotta get some — and make this salad. :-) Great looking recipe, and I love lentils salads for dinner in the warm weather months. Thanks!
Honestly, I’d stick with Le Puy, unless you prefer the color of these. They’re prettier, but not better tasting!
happy birthday to your mum, mimi! she looks marvellous for her age – or is that a naughty thing to say in these PC times?:-) and your salad looks very delicious too. i’ve never heard of ivory lentils before. cheers shery
No, it may not be PC but it’s very kind. I’m not sure many people have heard of the ivory lentils, but it’s okay, since they’re not really lentils!🙄
What a beautiful hotel and even more beautiful lentil salad. Really, those ingredients are just lovely together and it sounds beyond delicious. A very happy birthday to your mom — love her smile!
She is really pretty, thank you. Thanks, the salad came out really good, if I may say so myself!
Lentils or not, this salad looks amazing! I just love the Mediterranean flavors. I haven’t heard of ivory lentils but I have seen the white urad daal that Ron mentioned. I’m so curious to try them!
I’m sure they are the same. They’re very pretty. I loved putting the salad together. I’m quite keen on mediterranean ingredients!
This looks like a great salad for spring – a lot of substance but still a salad.
Yes! You described it perfectly!
It’s a very pretty salad. And the ivory lentils don’t look as dry or chick pea like as the brown ones do. I’ll have to try this.
Thank you. They’re just meh. Not flavorful, just pretty!
What a lovely environment to return to time and again, and especially for such a wonderful occasion as your mother’s birthday. A very happy occasion! I, too, enjoy lentils frequently and I’m familiar with all the colors of the rainbow, nearly, but never even heard of ivory! The Mediterranean Salad really excites me, Mimi. I have an occasion coming up that will more than likely be the opportunity for its debut! :-)
Oh that’s wonderful. These “lentils” are really pretty, and would be mixed with lettuces also, as I’m sure you are aware. I especially love when they’re warm added to salads. Anyway, the lodge is so nice because it’s always a lovely experience. I would say perfection!
I learned so many things when I read your column, Mimi! I had never heard of ivory lentils and I was really surprised to learn that the inside of a black bean! Who knew? The salad looks amazing, and will make a great summer dinner on the patio.
That’s so sweet David. Thank you.
we call these urad dal in hindi and i love their distinct flavour. thank you for this recipe!
Oh that’s so good to know! It was so interesting to discover that they weren’t really lentils, but still legumes/dal. And they’re beautiful.
Your mother certainly doesn’t look 91! I hope I look that good (and happy) when I reach that age! Ivory lentils are the insides of black beans? Well what do you know? I never knew that. Another enlightenment! Thanks Mimi. And also another excellent recipe. I love experimenting with lentil based dishes so will have to see if these lentils are available online at Amazon here in the UK or perhaps at a local health food store.
I get just about everything from Amazon, fortunately. It still seems a bit silly that they would basically process a black bean to create ivory lentils, but oh well. they’re certainly pretty! And I know, I hope I’m around a kicking like my Mom when I’m 91!
I love everything about this. The place looks fantastic this dish looks exquisite. And it’s so wonderful that you took your mother there. She looks like she was just having the time of her life.
Aw, thanks Jeff. My Mom definitely had fun, although she has extremely high standards, and sometimes we’re on pins and needles hoping she approves of the waiter, service, noise level, food, temperature of coffee, and etc. It’s been a ride.
Birthday blessings for you mom – she looks amazing. I am not a fan of lentils, but could easily make this with cous cous :)
Tastes are so funny. My husband couldn’t live without lentils! You know how to cook – you could substitute just about any grain or legume or pasta. Orzo would certainly work, or couscous!
What a lovely looking salad full of goodness and flavour. Definitely very Mediterranean. Very inspiring and I love your mum’s photos, she looks very happy.
She was definitely happy that day. We all being there, and especially having a lovely brunch. Thank you!
This salad looks and sounds pretty darn tasty! And, thank you for introducing 2 new items – both the ivory lentils and artichoke bottoms. Never heard or have seen either. Going to keep my eyes out for these or hello, Amazon! Thanks, Mimi!
Oh right! I couldn’t believe how good of a product the artichoke bottoms were. I’ve gotten so many inferior artichoke heart products. The ivory lentils were interesting.
With the green hills in the background it even looks like Norway! Of course I must go Google Ivory Lentils because this salad is so intriguing. GREG
Who in the world decided to decapitate black beans?!!! Very weird, but they’re very pretty. I still prefer Le Puy.
Your Mom looks wonderful at 91 :) I love the story to this salad. And the salad itself, of course! New ingredients for me, but I’m so intrigued!
Thanks Katherine. My mother is very healthy and can probably run faster than I can! She is dealing with some eye issues, but as she puts it, “something’s gotta give when you get this old!”
Such a pretty salad and yet again you have introduced me to a new product…. I love black beans and lentils, so I am bound to love these. I imagine this is very tasty and satisfying. What a lovely celebration for your mum…hers is a case of 91 years old “young”…..great genes!
Thanks Kathryn. It was fun trying out the “lentils,” but I really prefer Le Puy when it comes down to it. My mother is very spry, but unfortunately she’s been fighting vision problems. I gues when you get into your 90’s something’s got to give.
What a beautiful salad!! I have never heard of ivory lentils. Looks delicious. And what a beautiful place and pictures. Your little momma looks so sweet!
Thanks, Angela! The lentils are interesting. Especially in that they’re not really lentils!