Beluga lentils with spinach and curry

Beluga lentils got their name from their resemblance to beluga caviar: jet black colour and round shape. In this exotic recipe, they are combined with a bunch of spices, coconut cream and spinach.

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  • 1 onion, cut into cubes
  • 2 cloves of garlic
  • 5 g (the size of a dice) ginger, coarsely ground
  • 200 g beluga lentils (cooked for 20 minutes)
  • 1 tablespoon curry
  • 1 teaspoon cumin
  • 1 tablespoon turmeric
  • 1 tablespoon ground red hot chili pepper (or chili flakes)
  • 1 cup coconut cream
  • 300 g spinach
  • A bit of salt
  • ½ lemon
  • Extra virgin oil for the frying


  • Place the onion, the garlic and the ginger into a blender and blend until all three ingredients are evenly distributed.
  • Add a teaspoon of olive to a pan and heat it up over medium heat.
  • Add the curry, the cumin, the turmeric and the ground red hot chili pepper and cook for 2 minutes.
  • Add the onion mix and sauté for 4-5 minutes.
  • Add the coconut cream and the lentils and simmer for 3 minutes.
  • Season with salt and squeeze on top of it the lemon, then add the spinach.
  • Keep on cooking until the spinach has wilted.
  • Optionally, serve with rice.

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