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
Salt, pepper

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
Salt

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.

By Published On: May 7th, 201946 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

46 Comments

  1. Travel Gourmet May 7, 2019 at 7:00 AM - Reply

    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.

    • chef mimi May 7, 2019 at 7:09 AM - Reply

      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!

  2. Healthy World Cuisine May 7, 2019 at 9:33 AM - Reply

    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.

  3. sallybr May 7, 2019 at 9:47 AM - Reply

    stunning salad! I had never heard of Ivory Lentils, but will definitely search because wow!

  4. Shanna Koenigsdorf Ward May 7, 2019 at 7:00 PM - Reply

    One photo looks like there is an aged, hard cheese and cured meat?
    Yummy recipe!

    • chef mimi May 7, 2019 at 7:03 PM - Reply

      That may have been a Caesar salad that I got at the same time as the lentil salad?

  5. Ron May 8, 2019 at 2:45 AM - Reply

    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…

    • chef mimi May 8, 2019 at 4:06 PM - Reply

      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!

  6. David @ Spiced May 8, 2019 at 7:01 AM - Reply

    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!!

    • chef mimi May 8, 2019 at 4:09 PM - Reply

      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.

  7. kitchenriffs May 8, 2019 at 10:04 AM - Reply

    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!

    • chef mimi May 8, 2019 at 4:04 PM - Reply

      Honestly, I’d stick with Le Puy, unless you prefer the color of these. They’re prettier, but not better tasting!

  8. sherry May 8, 2019 at 8:45 PM - Reply

    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

    • chef mimi May 8, 2019 at 9:40 PM - Reply

      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!🙄

  9. cookingontheweekends May 9, 2019 at 12:19 AM - Reply

    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!

    • chef mimi May 9, 2019 at 7:10 AM - Reply

      She is really pretty, thank you. Thanks, the salad came out really good, if I may say so myself!

  10. abushabanr May 9, 2019 at 6:07 AM - Reply

    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!

    • chef mimi May 9, 2019 at 7:11 AM - Reply

      I’m sure they are the same. They’re very pretty. I loved putting the salad together. I’m quite keen on mediterranean ingredients!

  11. mycookinglifebypatty May 9, 2019 at 11:11 AM - Reply

    This looks like a great salad for spring – a lot of substance but still a salad.

    • chef mimi May 9, 2019 at 2:31 PM - Reply

      Yes! You described it perfectly!

  12. Our Growing Paynes May 9, 2019 at 2:09 PM - Reply

    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.

    • chef mimi May 9, 2019 at 2:31 PM - Reply

      Thank you. They’re just meh. Not flavorful, just pretty!

  13. Debra May 9, 2019 at 2:51 PM - Reply

    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! :-)

    • chef mimi May 10, 2019 at 12:37 PM - Reply

      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!

  14. David May 10, 2019 at 9:25 AM - Reply

    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.

    • chef mimi May 10, 2019 at 12:35 PM - Reply

      That’s so sweet David. Thank you.

  15. annika May 11, 2019 at 7:15 AM - Reply

    we call these urad dal in hindi and i love their distinct flavour. thank you for this recipe!

    • chef mimi May 11, 2019 at 7:18 AM - Reply

      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.

  16. neil@neilshealthymeals.com May 12, 2019 at 10:37 AM - Reply

    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.

    • chef mimi May 12, 2019 at 10:59 AM - Reply

      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!

  17. Jeff the Chef May 12, 2019 at 7:34 PM - Reply

    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.

    • chef mimi May 12, 2019 at 9:15 PM - Reply

      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.

  18. Tandy | Lavender and Lime May 13, 2019 at 3:32 AM - Reply

    Birthday blessings for you mom – she looks amazing. I am not a fan of lentils, but could easily make this with cous cous :)

    • chef mimi May 16, 2019 at 7:47 AM - Reply

      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!

  19. Alida@mylittleitaliankitchen.com May 13, 2019 at 10:38 AM - Reply

    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.

    • chef mimi May 13, 2019 at 4:01 PM - Reply

      She was definitely happy that day. We all being there, and especially having a lovely brunch. Thank you!

  20. Laura May 13, 2019 at 12:49 PM - Reply

    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!

    • chef mimi May 13, 2019 at 2:41 PM - Reply

      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.

  21. sippitysup May 13, 2019 at 2:46 PM - Reply

    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

    • chef mimi May 13, 2019 at 4:00 PM - Reply

      Who in the world decided to decapitate black beans?!!! Very weird, but they’re very pretty. I still prefer Le Puy.

  22. Katherine | Love In My Oven May 13, 2019 at 10:04 PM - Reply

    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!

    • chef mimi May 16, 2019 at 7:44 AM - Reply

      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!”

  23. kathryninthekitchen May 16, 2019 at 1:51 AM - Reply

    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!

    • chef mimi May 16, 2019 at 7:25 AM - Reply

      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.

  24. Angela@eatlivehappy May 17, 2019 at 8:56 AM - Reply

    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!

    • chef mimi June 2, 2019 at 5:03 PM - Reply

      Thanks, Angela! The lentils are interesting. Especially in that they’re not really lentils!

Leave a Reply to kitchenriffs Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.