I can’t believe that it’s only very recently that I discovered black (or beluga) lentils! These guys are less common than other varieties such as split red and puy (both Lonely Lentil favourites!). The name is owed to a resemblance to Beluga caviar.
I love cooking with this wonderful ingredient… they hold their shape and texture once cooked and also absorb flavour beautifully. These characteristics make them perfect for making salads/batch recipes for eating cold for lunches etc.
It’s no secret that I ADORE my spices! The middle eastern spice pantry is definitely among my favourites! I created this yummy salad bursting full of flavour and texture after being inspired by the many wonderful delights in celebrity cook Sabrina Ghayour’s books. If you haven’t yet discovered her genius then I highly recommend you get ‘googling’ asap (and then get ready to make book purchases shortly after!).
• 1/3 cup (around 80g-100g) black/beluga lentils
• 1/3 cup (around 80g-100g) mung beans (pre-soaked for at least 6 hours- immerse in cold water with a splash of cider vinegar)
• ½ large or 1 small/medium courgette, spiralised (A.K.A ‘courgetti’)
• Olive oil
• 1 heaped tsp cumin seeds
• 3-4 fat garlic cloves or 3 heaped tsp garlic paste
• 2 tsp turmeric powder
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• Finely grated zest of 1 lemon, plus juice of ½
• A generous handful of pumpkin seeds
• Sea salt & black pepper
• 1 heaped tbsp. dried chives (plus extra for sprinkling)
• 1/2 tbsp dried mint
• chilli flakes to taste (optional)
• Drain the mung beans of the soaking water and rinse thoroughly. Place into a pan of cold water and bring to the boil. Cook for around 20 minutes or until tender. Drain once cooked.
• The lentils do not require soaking, however they do need to be thoroughly rinsed with cold water before cooking. After rinsing, place in a pan of cold water, bring to the boil and cook for around 25 minutes or until tender. Drain once cooked.
• Combine the beans and lentils in a large mixing bowl and set aside.