Curried Beluga Lentils with Vegetables
This delicious curried beluga lentils recipe can be enjoyed as a side or vegan/vegetarian main dish. Serve with either rice, quinoa or couscous.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 -5 servings
- 1/2 cup lentils, beluga, green puy lentils or ordinary green
- 1 large onion finely chopped
- 4 garlic cloves finely chopped
- 2 tbsp fresh ginger finely chopped
- 1 celery stick finely chopped
- 2 tbsp coconut oil
- 1 bay leaf
- 3 large tomatoes chopped
- 2 tbsp tomato paste
- 1 red pepper seeds removed, roughly chopped
- 2/3 tbsp coarse sea salt plus plenty of pepper
- 1/3 cup coconut milk ± 2 tbs depending on how thick you want the sauce to be
- 1 tbsp cumin
- 1.5 tsp each ground coriander and turmeric
- 1/3 tsp each cinnamon and nutmeg
- 6 green cardamom pods
- 4 tbsp cilantro, for serving finely chopped
In a saucepan heat up the coconut oil, add the bay leaf, ginger, garlic, onion, stir and add all the spices. Stir and cook for a minute or so over a medium heat.
Add the lentils, celery, tomatoes, tomato paste and the pepper, season and stir thoroughly. Cover and simmer for 25-30 minutes (or until the lentils are tender) stirring occasionally. Add the coconut milk half way through cooking. Serve with chopped fresh cilantro.
- Use any lentils that keep their shape well. In addition to beluga lentils other suitable options would be green lentils and Puy lentils.
- Beluga lentils do NOT require soaking.
- Storing: keep leftovers refrigerated, covered, for up to 3 days. Freeze in an airtight container for up to 3 months.
- You may have to add a splash of water or coconut milk to loosen the mixture when reheating.
Serving: 1serving | Calories: 238kcal | Carbohydrates: 27g | Protein: 9g | Fat: 12g | Saturated Fat: 10g | Sodium: 1242mg | Potassium: 531mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1841IU | Vitamin C: 57mg | Calcium: 68mg | Iron: 5mg