Lentils are a potent superfood and I know that word is triggering for some but it’s true! Lentils have superior effects on our health and on disease prevention so they are a definite superfood in my books! Regular lentil consumption is associated with reduced risk for cardiovascular disease, cancer, metabolic syndrome and type II diabetes. Plus lentils contain fiber which nourishes our gut bugs and has positive effects on our brain and cognition. See! Superfood!!
I love all lentils but these beluga black lentils are next level delicious. They don’t need to be soaked and cook relatively quickly. Plus they retain their toothsome bite which is a nice break from the more dissolved mushy lentils I also love. Sometimes change is just what the doctor and gut microbes ordered (remember diversity of plant foods is key)!
Let’s get cooking.
- 1 cup beluga black lentils
- 1.5 tablespoons avocado oil
- 1 small red onion, finely chopped
- 4 garlic cloves, minced
- 1/2 teaspoon minced ginger
- 1 celery stick, chopped
- 1 beet, chopped
- 1-2 carrots, chopped
- 1/2 teaspoon turmeric
- 1.5 teaspoons garam masala
- 1 tablespoon tomato paste
- 2-3 cups vegetable stock or water
- Salt & Pepper
- 2 tablespoons sherry or red wine vinegar
- Plain or plant based yogurt for serving
- Chopped fresh cilantro
- Calabrian chili oil or red chili powder
Wash the lentils a few times and drain. Heat the oil on a medium high flame until it shimmers. Add the onion and sauté for 3 minutes. Add the garlic and ginger and sauté for a minute.
Add the celery, beets and carrots and sauté for 2 minutes until just softened. Add the turmeric and garam masala and sauté for a minute. Add the tomato and sauté everything together for another minute.
Add the lentils and 2 cups of water or stock and give the pot a good stir. Bring to a boil, lower the heat to a simmer and cook with the lid on for 20-30 minutes until the lentils have absorbed the liquid and have cooked through gut retained their toothsome bite (you don’t want mushy black lentils). Add more stock or water if necessary.
Add the sherry vinegar and season with salt and pepper to taste. Ladle into bowls. Serve with a dollop of yogurt, a drizzle of Calabrian chili oil and fresh cilantro. Enjoy as is or with veggies, crusty bread, or whatever your heart desires.
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