My new favourite lentil is the Beluga lentil. According to Wikipedia, Beluga is also known as the black lentil. They are small and perfectly formed, swell up nicely, and colour the dish they are cooked in a nice brown-ish colour. They come in 500g bags at Moore Wilson’s, and aren’t too expensive.
But did I mention they are meaty? You could happily make a beluga lentil pie with plenty of thyme to flavour it, and undiscerning meat eaters probably wouldn’t blink. The dish I ended up making seemed so complete that I didn’t know what to serve it with. It ended up being rice, but if I’d had the time I would happily have whipped up some pastry for a pie. A savoury pie.
Beluga Lentil Dish for filling pies or tummies.
three cloves garlic
ground tumeric, cumin, paprika
chilli flakes to taste
three 400g tins of tomatoes and their juices
300g beluga lentils
salt and pepper to taste
Chop onions and cook slowly on a low heat with the lid on, stirring often. When cooked, add finely chopped garlic, spices and herbs and cook, stirring all the time, until the garlic is cooked. Add tomatoes and lentils, and top up with hot water so that the mixture is very runny. Cover and cook on a low heat until the lentils have swelled and the stew is thick. You may want to add hot water if you wish the dish to bubble away for longer – the longer it cooks the better the flavour.
Serve as is or with sour cream, pita bread, rice, quinoa or baked in a pie crust. Take for lunch the next day. Serves many.