Beluga or black lentils are also known as the caviar of lentils as they hold their shape well and so look like the fish equivalent. They are easy to digest and a great source of protein, iron and fibre.
In the pursuit of as many non-heme sources of iron as possible, this is a staple in our household. It is also a tasty, one pot recipe. The original recipe is from Divya Alter’s Ayurvedic cookbook and I adapted it slightly to make it even easier.
Cumin and coriander are used for taste and digestion, I like the use of celery or fennel as the base, you can substitute for onion if you want something a little fierier. Mr B liked this with black pepper creating a warm dish (suitable for Kapha) and I prefer it without (Pitta) so add it as a garnish instead of into the recipe. Dill and lime also make a great addition to finish.
Ingredients
- 1 tbsp. olive oil or ghee
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 celery stick, diced
- 1.5 tsp salt
- 1 tsp. pepper (optional)
- 1 cup beluga lentils, soaked and washed
Method
- Warm the oil or ghee, add the cumin, coriander and celery.
- Cook on low for a few minutes, add 4 cups of water, the lentils and salt.
- Bring to the boil then down to a simmer until the lentils are cooked, c. 30-40 minutes
- When the lentils are ready, remove from the heat. Add lime and dill to serve.
