Beluga lentils, also known as black lentils, are small, shiny, and have a rich, earthy flavor. They are named after Beluga caviar due to their resemblance to the tiny black fish eggs. These lentils hold their shape well when cooked, making them perfect for salads, side dishes, or soups. Beluga lentils do not require soaking so this recipe is fast to make.

Ingredients:

• 2 cups Beluga lentils
• 1 broccoli
• 400 g mushrooms
• 100 g spinach
• 1 can coconut milk
• Olive oil
• Salt, pepper

Wash lentils and cook them in salted water about 30 minutes or until soft but not mushy. In the meantime, wash broccoli, mushrooms and spinach. Cut broccoli into small pieces, slice mushrooms. When lentils are nearly ready, let’s start cooking other ingredients. In a deep pan with a little olive oil cook broccoli and mushrooms. I put them both together because broccoli cooks longer but we want it still a little crunchy. At the start broccoli will roast a little but then mushrooms will release water and let broccoli finish cooking. Add a bit of salt and pepper, no other spices are needed here as coconut milk will add major flavor to this meal.

When mushrooms and broccoli are ready, add spinach, let spinach wilt, then pour coconut water and add lentils. Mix everything together, set heat to high until coconut water boils and remove from heat. Lentils can be eaten on it’s own or with a side of rice or other grain.

Enjoy!