Beluga Lentil Recipe Vegan: Easy, Delicious & Nutritious

Beluga lentils, often referred to as the “caviar” of lentils due to their small, shiny black appearance, are a fantastic ingredient for anyone seeking a delicious and nutritious vegan meal. These lentils cook quickly and hold their shape beautifully, making them perfect for salads, stews, or as a hearty side dish.

Not only are beluga lentils packed with protein and fiber, but they also bring a subtle earthiness and a slightly nutty flavor to any recipe.

In this blog post, I’ll walk you through a vibrant, easy-to-make beluga lentil recipe vegan style that combines fresh herbs, vegetables, and a zesty dressing to elevate your plant-based cooking. Whether you’re a seasoned vegan or simply looking to add more wholesome meals into your diet, this recipe promises to satisfy your taste buds and nourish your body.

Why You’ll Love This Recipe

This beluga lentil recipe vegan version is incredibly versatile, packed with nutrients, and easy to prepare in under 30 minutes. Beluga lentils don’t just taste great—they provide a solid dose of plant-based protein and fiber, which help keep you full and energized throughout the day.

The combination of fresh vegetables and a tangy dressing highlights the lentils’ naturally rich flavor, making this meal both comforting and refreshing.

It’s also a perfect dish for meal prep, reheating beautifully and tasting even better the next day. You can enjoy it warm or chilled, making it great for all seasons.

Plus, it’s gluten-free, oil-free (if you choose), and allergen-friendly, so it suits most dietary needs.

Ingredients

• 1 cup beluga lentils, rinsed
• 3 cups water or vegetable broth
• 1 medium red bell pepper, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 cloves garlic, minced
• 3 tbsp lemon juice, freshly squeezed
• 2 tbsp extra virgin olive oil (optional)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup toasted walnuts or almonds (optional for crunch)

Equipment

• Medium saucepan with lid
• Fine mesh strainer or colander
• Mixing bowl
• Wooden spoon or spatula
• Knife and chopping board
• Measuring cups and spoons
• Serving bowl or dish

Instructions

1. Cook the lentils: In a medium saucepan, combine the rinsed beluga lentils and water or vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess liquid using a fine mesh strainer.
2. Prepare the vegetables: While the lentils are cooking, dice the red bell pepper, finely chop the red onion, halve the cherry tomatoes, and chop the fresh parsley and mint. Mince the garlic cloves.
3. Make the dressing: In a small bowl, whisk together the lemon juice, olive oil (if using), minced garlic, ground cumin, smoked paprika, salt, and pepper until combined.
4. Combine the salad: In a large mixing bowl, add the cooked lentils and all the chopped vegetables and herbs. Pour the dressing over the mixture and toss gently until everything is evenly coated.
5. Add nuts for crunch: If using, sprinkle the toasted walnuts or almonds on top and give the salad one last toss.
6. Serve: Transfer to a serving dish and enjoy immediately, or refrigerate for an hour to allow the flavors to meld together beautifully.

Tips & Variations

Pro tip: Rinse lentils thoroughly before cooking to remove any debris and to improve digestibility.

If you want to add some extra protein, try topping your lentil salad with some pan-fried tofu cubes or tempeh strips. For a creamier texture, mix in a dollop of vegan yogurt or tahini-based dressing.

Feel free to swap out the fresh herbs according to what you have on hand—cilantro or basil work wonderfully as alternatives. You can also add roasted vegetables like zucchini or eggplant for more depth of flavor.

To turn this into a warm stew, simply add vegetable broth, diced tomatoes, and your favorite root vegetables, then simmer until everything is tender.

Nutrition Facts

Serving Suggestions

This beluga lentil salad is incredibly versatile. Serve it as a main course for a light lunch or dinner, paired with warm pita bread or crusty vegan focaccia.

It also makes a great side dish alongside grilled vegetables or plant-based protein like seitan or tofu skewers.

For a picnic or potluck, pack it in a sealed container—it travels well and tastes fantastic cold. If you want to add some extra zest, drizzle a little balsamic glaze or sprinkle some nutritional yeast over the top for a cheesy flavor boost.

Looking for more vegan inspiration? Check out our Jamaican Minced Beef Recipes (vegan style), or try the fluffy and sweet Marzipan Challah Recipe for an indulgent treat.

Also, if you love dough-based dishes, don’t miss the Magic Dough Recipe that’s perfect for vegan pizzas and breads!

Conclusion

Beluga lentils are a powerhouse ingredient for anyone looking to enjoy wholesome, plant-based meals without sacrificing flavor. This vegan recipe highlights their unique texture and subtle taste while combining them with fresh vegetables and vibrant herbs for a delightful meal.

Easy to make, nutritious, and adaptable, it’s a recipe you’ll want to keep in your regular rotation.

Whether you’re new to cooking with lentils or a seasoned pro, this dish offers a perfect balance of comfort and nutrition. It’s an excellent choice for meal prep or a quick weeknight dinner.

Give this recipe a try and experience how simple ingredients can transform into a satisfying and nourishing vegan delight!

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