This hearty lentil skillet is so flavourful and a perfect mid-week meal that takes less than 30 minutes to make and doubles as a great salad filling the next day. Serve with rice or quinoa one night and mix with leafy greens and a great dressing (I love this vegan caesar dressing!) the next day for a delicious and satisfying salad.
Beluga lentils are my absolute favourite lentils to cook with. They are less earthy in taste compared to other legumes, and hold their shape really well, making them ideal for dishes like this, especially when cooked al dente (see recipe notes). Nutritionally they are high in anthocyanins – the same powerful antioxidants found in red wine and dark berries (think blueberries & blackberries). These anthocyanins help protect our cells against free-radical cell damage as well as diseases, including as cancer and heart disease. Like other legumes, Beluga lentils pack an impressive amount of vitamins, minerals and plant protein (1/2 cup contains 24 gm protein), and are also great for digestive function as they high in fibre with all of 18 grams per 1/2 cup (120 mL), which explains why they are so filling!
- 1 cups dry beluga lentils or 2 cups cooked (best cooked al dente - see notes on pre-soaking)
- ½ Spanish onion, finely sliced
- 1 tsp oil, ghee or butter
- 250 gm mushrooms, sliced
- 150 gm sundried tomatoes, rinsed, drained and roughly chopped
- 2 tsp dried parsley
- 1 tsp dried basil
- ½ tsp garlic powder (or 2 cloves fresh)
- 1 tsp tamari (or extra salt)
- salt + pepper to taste
- 1 jalapeno pepper (optional)
- 2 spring onions, chopped (for topping)
- Heat oil in a skillet and saute onions until slightly soft. Then add mushrooms and leave for a few minutes.
- Stir thoroughly before adding parsley, basil, garlic, salt + pepper. Then add sundried tomatoes and stir through.
- Add tamari sauce and cooked lentils and leave for a few minutes for the lentils to cook (if using pre-soaked lentils) If using cooked lentils just leave long enough for them to heat up.
- Add salt + pepper if needed. Then top off with jalapeño and spring onions before serving over a bed of rice/quinoa and some leafy greens.