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.
Ingredients
For the lentils
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125 ml (½ cup) beluga lentils, dry
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1.25 ml (¼ tsp) salt
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15 ml (1 tbsp) olive oil
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1 onion, thinly sliced
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60 ml (¼ cup) balsamic vinegar
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500 ml (2 cups) baby spinach
For the lemon yogourt sauce
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250 ml (1 cup) plain Greek yogourt, 0%
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15 ml (1 tbsp) fresh lemon juice
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1.25 ml (¼ tsp) salt
Preparation
- 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.
- 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.
- In a small bowl, make the lemon and yogourt sauce by combining all the sauce ingredients.
- 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.
- 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.
- To plate, evenly spread the yogourt sauce onto two plates. Top each with the lentil and onion mixture, and enjoy!
Notes
Can be refrigerated 2-3 days, freezes up to 3 months.
