Black Beluga lentils with mint and yoghurt

I’m always curious when I come across ingredients I’ve never seen before and so it was with these Black Beluga lentils. I know the green, the brown, the yellow but I’d never come across these glossy black ones before. Was it just a colour difference? I had to find out.

Well, I’m glad I did. I love them! What makes them different from some of their relatives, is that they have a slightly thicker skin so they hold their shape beautifully and don’t turn to mush. Neither do they loose their colour when cooked but stay black and shiny looking, a bit like caviar and hence their name!

But obviously, the biggest question is do they taste good and I would answer with a resounding yes! Beluga lentils are significantly more delicate and take on other flavours really well. The usual earthy lentil flavour doesn’t dominate. Just simmering them with olive oil, garlic and spices produces a very lovely dish. Definitely now a staple in my kitchen!

This very straightforward recipe from Bon Appetite was enough to get me hooked but I’m quite convinced there are lots of other ways to use this variety of lentil. I’ll be experimenting and will report back. Meanwhile, try this one and see if you like it as much as I do.

Black Beluga Lentils with Mint and Yoghurt

Ingredients

• 1 tsp crushed coriander seeds
• 1 tsp crushed cumin seeds
• 1 tsp mustard seeds
• 2 tbs olive oil
• 1 small onion finely chopped
• 2 cloves garlic, finely chopped
• I cup Black Beluga lentils (200g) rinsed
• 3 cups stock -chicken or vegetable (700g)
• 1 teaspoon red wine vinegar
• Salt, black pepper
• 1 cup Greek yoghurt (245g)
• 1/4 cup fresh mint leaves, torn or sliced

Method

Heat 2tbs of olive oil, stir in the coriander, cumin and mustard seeds and cook over medium heat until they start to sizzle and pop.

Add the onion, garlic and cook till softened. Add the rinsed lentils and 3 cups of stock and bring to a boil. Reduce the heat and allow to simmer. Add extra water (or stock) as needed to keep the lentils more or less covered. This should take around 30 to 40 minutes. The lentils will be cooked but slightly al dente. Stir in the vinegar and season with salt and black pepper.

Transfer to a bowl or platter and top with Greek yogurt, drizzles of olive oil and a sprinkling of mint leaves.

Eat either warm or cold. Both ways are equally delicious!

I buy back lentils in an organic vegetable outlet. Look for them in a speciality food shop or a wholefoods shop.