Beluga Lentils and Lemon Yogourt

Beluga lentils and lemon yogourt Lentilles Beluga Yogourt au citron ÉquipeNutrition Teamnutrition

This Lemon yogourt Beluga Lentil dish is a celebration of contrasts, blending the rich, nutty flavor of beluga lentils with the zesty brightness of lemon-infused yogourt. The creamy sauce perfectly complements the earthiness of the lentils, while balsamic caramelized onions and tender baby spinach add depth and freshness. Finished with a sprinkle of flaky sea salt, this dish offers a symphony of flavors in every bite. Ideal for those seeking a nutritious yet indulgent meal, it's a testament to the power of simple, quality ingredients coming together in perfect harmony.

Preparation 10 min
Cooking 25 min
Portion 2

Nutrition Facts (per serving)



For the lentils 

  • 125 ml (½ cup) beluga lentils, dry 

  • 1.25 ml (¼ tsp) salt 

  • 15 ml (1 tbsp) olive oil

  • 1 onion, thinly sliced

  • 60 ml (¼ cup) balsamic vinegar

  • 500 ml (2 cups) baby spinach

For the lemon yogourt sauce 

  • 250 ml (1 cup) plain Greek yogourt, 0% 

  • 15 ml (1 tbsp) fresh lemon juice

  • 1.25 ml (¼ tsp) salt


  1. In a small pot, cover the beluga lentils by 1 inch of water. Add a teaspoon of salt and simmer for 25 minutes or until the lentils are soft. 
  2. While the lentils are cooking, in a large pan heat the oil over high heat. Add the onions and a pinch of salt. Stir, cover the pan and immediately turn the heat to low. Cook for 5-10 minutes on low heat, then set aside.
  3. In a small bowl, make the lemon and yogourt sauce by combining all the sauce ingredients. 
  4. As the lentils continue to cook, start to reduce the balsamic vinegar on medium heat in the pan that was used to cook the onions for 3-5 minutes. 
  5. Once the lentils are cooked, transfer them to the pan with the balsamic vinegar, add the onions, mix and cook on medium heat for 2 minutes. Then add the spinach, cover the pan and turn off the heat. Let the spinach wilt for 1-2 minutes then fold into the lentil mixture. 
  6. To plate, evenly spread the yogourt sauce onto two plates. Top each with the lentil and onion mixture, and enjoy! 


Can be refrigerated 2-3 days, freezes up to 3 months. 

Registered Dietitian Nutritionist