Beluga (black) Lentils: #protein #carbs #fiber #folate #potassium #magnesium #vegetarianrecipe #healthyeating #delicous
Wow, I can't believe lentils can taste so good! This recipe is easy quick delicious and nutritious, Thank you! - Efi
I learned about this quick and easy recipe after being the only vegetarian in my family, which meant that I had to figure out an alternative main dish to what my family was eating. Growing up, I would avoid eating lentils, especially the greenish ones, they just didn't look appetizing. It wasn't until I was 23 years old that I discovered Beluga lentils and boy did I quickly fall in love! Black, tiny, caviar like food that can be cooked in many ways, yes please! I'm hooked! Also, if you know anything about me, you know I do not like to spend a lot of time in the kitchen. Coming from a Sephardic/Mizrahi background, our traditional recipes are tedious and time consuming which I love and hate at the same time,lol. I mean they are absolutely delicious and mouth watering but who has time to spend 2-3 hours preparing one dish?! Nope not me, which is why I love this recipe. With 8 minutes of preparation and 35 mins of cooking - you have yourself a nutritious flavorful light meal!
I serve it with white basmati rice or greek yogurt garnished with basil leaves
Beluga (black) Lentils Recipe
Section 1: Ingredients
I'm old fashioned and use my eyes to measure but here are my estimates, you can always add more or less according to taste.
1 cup Beluga lentils (128g)
¾ cup olive oil
1 medium yellow/white onion
2 garlic cloves
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground cumin
2 cups of room temperature water (12 oz)
Section 2: Directions
Peel and thinly chop the onion in cubes
Peel and finely dice garlic
Heat up the olive oil in a saucepan on medium heat
Saute the onion for 3-4 minutes, make sure the onion does not brown
Add garlic and saute together with the onion for 2 minutes
Add the Beluga lentils with spices (salt pepper cumin) and mix
Add water and bring to boil
Lower heat to simmer and tightly cover with the lid
Allow lentils to simmer for 30 minutes.
I only use olive oil in my kitchen but this recipe can be substituted with other cooking oils such as avocado/grapeseed oil. Depending on your saucepan and stove, make sure to check that the water didn't fully evaporate, add more water if needed. This dish is meant to be dry however water is necessary for the lentils to cook.