February 24, 2019
Hey everyone! Ever since I found out about this amazing zero-waste shop Rifuzl I have been buying most of my pantry staples there. I noticed they sell black lentils and since I have never cooked with them I knew I have to create a recipe.
I paired them with fennel and fried garlic and sage combo (yum!) and loved the result. The use of the dish is so versatile - either as a side dish with chapatis / rice or just pop them in you salad. They last for a while in a fridge too, so it is a perfect recipe for a meal prep.
Oh, and there is a bonus. Black lentils (or beluga lentils) are really high in protein and nutrients such as potassium and calcium!
ingredients
For the lentils
1
tbsp
1
tbsp
coconut oil
1 bulb
1
bulb
fennel
2 + 1/2
cups
500 g
black lentils
3
tsp
3
tsp
garam masala
2
tsp
2
tsp
salt
4
cups
1
l
water
1/2
bunch
160
g
spinach
For the fried garlic and sage
3
tbsp
coconut oil
1
head
1
head
garlic
1/2
cup
5
g
dried sage*
pinch
salt
instructions
- 1.
Cook the lentils
In a pot heat the coconut oil and roast sliced fennel on it for about 5 minutes. Remove the fennel from the pot to a plate. To the same pot add the lentils and garam masala and stir-fry it for few minutes. Add water and salt and cook covered for about 20 minutes or until lentils are completely cooked. Mix in spinach at the end of cooking and set aside.
- 2.
Prepare the fried garlic and sage combo
Meanwhile finely slice the garlic. In a pan add the coconut oil and fry garlic and sage on it for few minutes. Stop when the garlic is becoming nicely golden. Add a pinch of salt, stir and set aside.
- 3.
Let's eat!
Combine the garlic sage combo, lentils and fennel. Serve either with rice, chapatis or some other side dish. You can even add it to salad or burritos. Enjoy!
wise-ass corner
* You can try and use fresh sage.
You might try with some other type of lentils but cooking times would vary.
share this recipe
