“These lentils are small, delicate, and black and are shiny like Beluga caviar when cooked, hence their name. They are more expensive than other lentils. Use them in lentil soup or salads.” ~health diary’s
I didn’t start off with the intention of making Beluga Stew. What I intended to make was Triple Lentil Recovery Soup by Oh She Glows. However when it came down to the nitty gritty I only had just a few of the green lentils (and no red) so the majority of my soup is black beluga lentils, which was a very nice surprise! At the same time I was making a beef stew and mashed potatoes for the kiddo, I was inspired to add a parsnip to the non meat eaters meal and a new recipe was born, kind of. I tagged the recipe as gluten -free, minus the bread and it is a perfect GF meal too!
1 tsp extra virgin olive oil
1 small yellow onion chopped
4 garlic cloves, minced
1 cup chopped celery
1/2 tsp coriander
1.5 tsp crushed cumin seed
1/4 tsp cinnamon
1/4 tsp cayenne pepper
5 cups vegetable broth (more to thin if desired)
1.5 cup dry beluga lentils
1/2 cup brown lentils
Salt and pepper to taste
Rinse and drain lentils
In a large pot, add the oil and saute the onion and garlic over low-medium heat for about 5 minutes. Add in the celery and saute another 3 minutes. Stir in the spices and continue cooking until well blended.
Add lentils to sauteed vegetables. Add the broth and increase heat and bring to a boil, stirring well. Reduce heat to low, cover, a simmer until thick and lentils are cooked, about 45 minutes to an hour, add more broth to thin if desired. Using a potato masher, mash lentils as they cook. (You can also use an immersion blender, but I don’t have one!)
For the parsnips For every 1 potato use 1 parsnip. (I have a small family to feed so I used 1 potato and 1 parsnip)
Peel parsnip and potato. Place in pot with water or vegetable stock. Boil until cooked through. Drain liquid. Mash to desired consistency, using earth balance (butter), salt and pepper to taste.
For the toast. Using desired bread, top with earth balance and whole caraway seed. Broil, watching carefully, until golden brown.
Spoon potatoes into pots and fill with been stew. Serve with toasted bread and kale salad.
It’s hearty, rustic, protein rich and full of amazing flavors.