Beluga Lentil Stew

as decadent and rich as its namesake.

Beluga lentils are small and round with a glossy black exterior, and resemble the caviar of the same name. This vegetarian recipe is just as decadent as its namesake and makes for an outstanding meatless main dish. You could also serve it as a side with chicken or a curried shrimp.

The recipe starts off with onions sautéed in coconut oil, garlic, ginger, and curry powder and only gets better from there. The lentils cook down similar to how you make risotto, so my best suggestion is to have extra broth at the ready so you can add more liquid and simmer/cook the lentils down until you reach the desired firmness of your liking. —CFG

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Ingredients

• 1 tbsp coconut oil for frying

• 1 onion chopped

• 2 garlic cloves minced

• 1 tbsp ginger minced

• 2 small carrots cut into slices or cubes

• 1 ½ tbsp curry powder

• 1 ½ cups (300 g) beluga lentils

• 1 large can of diced tomatoes, strained

• 1 can coconut milk

• 2 - 3 cups of chicken broth (plus 1-2 cups for cooking)

• 1 potato cut into 1/2” cubes

• 3-4 handfuls of fresh spinach

• Salt to taste

• Plain Greek yogurt to garnish

• Fresh parsley to garnish (optional)

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Directions

1. Heat the coconut oil in a saucepan. Add the chopped onions, garlic, ginger and carrots and sauté for 1-2 minutes.

2. Add the curry paste, black lentils and sauté for another minute. Then add strained tomatoes, coconut milk and 1 cup of the vegetable broth. Stir to combine and bring to a simmer. Cook covered for about 20-25 minutes while stirring occasionally and adding the remaining broth gradually.

3. Add the sweet potato cubes and cook for another 15 minutes, or until the sweet potato is tender and the curry is thick and creamy. Taste and adjust with salt, pepper, and lime juice.

4. Remove from heat and aAdd spinach and cook for a further minute until wilted as desired. (If the curry is too thick, add more water to thin).

5. Garnish your curry with a few dollops of greek yogurt and fresh chopped parsley. Serve over rice, with naan, or even add your favourite protein on the side.

6. Serve and enjoy!