A wonderfully warming blend of root vegetables, Black Beluga lentils, tomato passata and slow cooked alliums which take up the exotic Moroccan flavours of harissa and zesty lemon to create a deep pungent dish.
Beluga lentils are a type of small, black lentil, which get their name from their resemblance to Beluga caviar. They are grown in the cool, dry climates of Canada and America’s northern plains and are less common than red, yellow and green lentils. I have used them here for ease as they come as convenient tins, organically produced by Suma. I am looking for deep flavour whilst keeping things convenient at a time when we may be time poor (home-schooling the kids and keeping up with the immense juggling acts of 21st C lockdown living).
This dish came together whilst adapting a recipe which is on the menu for the Blue Zones Health Kick which is running until 30th January (see Events Page). We are following a diet full of the health boosting foods found in the various Blue Zones of the world. Lentils, in any form, are up there in our top 10 foods, along with sweet potato and any other root vegetable, tomatoes and herbs.
The other key ingredient here is my new best flavour friend Rose Harissa Pesto by Belazu. This product has so much potential for use that I’m excited to spend some lockdown time playing around with further taste combinations.
Last night, family taste buds were all very excited by the melding of Moroccan tastes and the warmth and satiety of this dish. A winner around the table. Give it a go and let me know what you think in the comment box below. Please do ‘like’ the post by clicking on the heart if you feel this recipe is something you’d like to try:)
INGREDIENTS to serve 4 alongside Basmati or wild rice
1 tablespoon coconut oil
2 red onions and 1 leek, rinsed and thinly sliced
2 larges carrot, sliced into discs
2 large sweet potato, sliced into small chunks
3 cloves of garlic, crushed
2 tbsp Belazu harissa pesto
Large handful fresh coriander, stalks and leaves chopped finely
1.5 cans rinsed Beluga lentils
1 packet of tomatoes passata (500g)
1 tablespoon of lemon zest (unwaxed lemon is better)
Juice of half a lemon
Handful of green beans or mange tout
1 bay leaf
Pinch of paprika
Pinch of chilli
Unsweetened coconut yogurt to serve (Coconut Collaborative)
Himalayan sea-salt and black pepper to taste
1 bag of rocket
DIRECTIONS
Heat the oil in a large heavy-based flameproof casserole (with a lid) over a low heat. Start by adding diced onion, leek and garlic. Sauté until translucent. Then add the root veg and fry for 10 minutes, stirring occasionally, until beginning to soften. Add a few tablespoons of water to start the creation of the sauce.
Stir in the harissa pesto and pinch of chilli to taste. Combine well. Then add the tomatoes, bay leaf and a little more water. Stir in the lemon zest and juice. Now bring this mixture to a simmer, cover and cook on a low heat for 20-25 minutes, stirring occasionally.
Add the lentils and bring back to a simmer. Season to taste, then cook for 3-4 minutes, uncovered, add the green beans then cook for 2 minutes more. Serve on top of a bed of rocket with a dollop of coconut yogurt, a sprinkle or paprika and the coriander leaves scattered over the top, with a moderate portion of rice.
Delicious