Beluga Lentils: in Stews to Brownies!

Hello everyone,

This week we'd like to introduce you to one of our pulses: The Beluga Lentils or Black Lentils. Have you cooked with them before? What do you make? Do tell us.

They must be one of the most versatile ingredients in the shop. Imagine them scattered on top of a fully loaded sweet potato, in your favourite Buddha Bowl, instead of meat in a bolognese, black lentil burgers (hell yeah), added to your leafy salad, as a bed for roasted pumpkin spinach and tahini sauce. They can be pureed into a dip and even fried into a protein-rich sprinkle or snack. They make for a lovely side dish and would be perfect teamed up with a potato salad. I'll stop here, you get the picture.

Here is a really cool recipe for a Chocolate and Beluga Lentil Mousse Cake!

Or how about this fabulous looking No Beef Stew? 

Or a Beluga Lentil Hummus with Caramelised Garlic? 

But probably the most exciting thing to do with black lentils is to make a brownie! Chocolate Covered Katie has that down, here is one of her recipes. We love how she uses only healthy ingredients and gives you options for sweeteners and co. (use Beluga lentils instead of the black beans—too easy!)

Black Bean (or Lentil) Brownie
Ingredients

1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)

2 tbsp cocoa powder (10g)

1/2 cup quick oats (40g) 

1/4 tsp salt

1/3 cup pure maple syrup, honey, or agave (75g)

Pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)

1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)

2 tsp pure vanilla extract

1/2 tsp baking powder

1/2 cup to 2/3 cup chocolate chips (Not optional. Omit at your own risk)

optional: more chips to decorate

Instructions

Preheat oven to 180C.

Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor. 

Stir in the chips, then pour into an oiled baking tray. Optional: sprinkle extra chocolate chips over the top.

Bake for 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up!

Makes 9-12 brownies.

If you make this recipe, don't forget to leave a review!

The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed! 

Have a good week,

The Loose Team.