Sometimes, even we need to figure out what to cook for lunch – if we’re even having lunch. We made this lentil bowl on one of these super busy office days when there’s too much on your plate already (but no food). We knew we wanted to create a recipe but had no idea what to make. So we improvised, and (thankfully) the dish turned out pretty well. We love this beluga lentil bowl because it has all our favorite ingredients and is not too heavy but still filling.
As you might already know, we love beluga lentils. We chose beluga lentils as the base for our recipe because they make for the perfect salad or snack and are an excellent source of protein. And they are delicious. They are easy to make and they are perfect for food prep. It doesn’t get any easier.
We are also currently very much obsessed with charred spring onions. They add spiciness and umami to every dish and we also love adding them to sauces. Broccoli is one of our staples. We love to pair it with umami-rich marinates and sauces.
Every balanced dish needs a creamy sauce and some freshness, especially if you’re working with super salty ingredients. The avocado cream adds creaminess and acidity. The spinach adds some fresh crunch.
You might say: hey, this dish seems to have it all, and you’re right.
You’ll need these ingredients to make the beluga lentil bowl:
- 1 cup beluga lentils
- 1 bay leaf
- salt
- 2 tbsp olive oil
- 1 head of broccoli
- 3 spring onions
- 1 tsp chili flakes
- 1 tbsp soy sauce
- 1 avocado
- A handful of Parsley, roughly chopped
- 1 lemon, zest and juice
- 1 lime, zest and juice
- 50 g feta
- 1 handful of baby spinach
- black pepper
- 1 tbsp white wine vinegar
Some handy tips for making this beluga lentil bowl:
- Don’t salt your lentil water! Lentils are supposed to be cooked in unsalted water. Salt is added just for the last minute of cooking.
- Make it vegan by replacing the feta with soaked cashews and some nutritional yeast.
- Not a fan of broccoli? we can’t relate, but if you insist, you can switch out the broccoli for cauliflower or kohlrabi.
- Do you want to bring your lunch to the office? You can prepare everything at home and eat it cold because it’s equally delicious.
Beluga Lentil Bowl With Broccoli, Spinach, And Avocado Cream
Ingredients
- 1 cup beluga lentils
- 1 bay leaf
- salt
- 2 tbsp olive oil
- 1 head of broccoli
- 3 spring onions
- 1 tsp chili flakes
- 1 tbsp soy sauce
- 1 avocado
- A handful of Parsley roughly chopped
- 1 lemon zest and juice
- 1 lime zest and juice
- 50 g feta
- 1 handful of baby spinach
- black pepper
- 1 tbsp white wine vinegar
Instructions
- Rinse the lentils well. Place in a small pot and cover with lots of cold water. Add the bay leaf and bring to a boil on high heat. Reduce heat to a minimum and simmer for 18-20 minutes, until they’re cooked through but not mushy. At the last minute of cooking, add 1 tsp of salt to the pot, then drain, and allow to cool slightly.
- While the lentils are cooking, cut the broccoli into chunks. Try to get as much flat surface as possible for an ideal char. Don’t throw away the stalk! Just peel the stringy outer layer and then cut it into thick slices.
- Heat about 2 tbsp of olive oil in a large pan. Fry the broccoli and the spring onions till golden brown on both sides. Add the chili flakes and soy and cook for 2-3 minutes longer (you’d want to remove the onions a bit earlier than the broccoli).
- Blend the avocado, lemon, lime, 3 tbsp olive oil, salt, black pepper, and feta until you get a smooth, creamy spread.
- Add the spinach to the lentils and dress with white wine vinegar, salt, and a drizzle of olive oil.
- To plate, spread the 2-3 tbsp of the avocado cream on a plate you mad ein pottery class. Place 3-4 tbsp of the spinach-lentil mix and top with the broccoli and spring onions. You could crumble some more feta on top for extra points.
