Beluga Lentils

This recipe is tailored for a slow-carb diet and is designed for easy cleanup. You can easily adjust the portion sizes using standard kitchen utensils—there’s no need for elaborate tools or measuring devices. It’s also quite versatile; you can add ground beef and tomato sauce to transform it into a hearty dinner option (see the serving section below for details).

Ingredients

• 1 pint lentils, sorted and washed
• 2 pints water
• 3 tablespoons olive oil 
• 4 slices bacon, diced
• ½ onion, diced
• 1 celery stalk, diced

Spice Mix

• ¼ teaspoon cumin 
• ¼ teaspoon ancho chilli
• ¼ teaspoon black pepper 
• 3 teaspoons salt 

Steps

1. Brown bacon in medium heated oil, 1 min
2. Sauté onions and celery in browned bacon, 2 min
3. Add lentils and spice mix, gently stir, 45 sec
4. Add water, bring to boil 
5. Lower heat to simmer 
6. Set a timer to 40 min, check doneness and adjust with 3 min intervals to obtain desired doneness. (The fewer times you open the lid, the finer the taste)

Serving

3 or 4 tablespoons for breakfast, the pot of lentils should last a week. 

To serve this recipe for dinner, double the amount of spice mix (keep the salt amount the same). In step 1, add 250 grams of ground meat, and in step 3, incorporate half a can of tomato sauce. Serve two ladles of lentils with two tablespoons of wild rice and a side of salad.

2024-03-09: Green Lentils