Beluga Stuffed Avocados

I have a crush. I admit it right here right now! The intense colour, the mild flavour, the great versatility and the wonderful ability to interact with other wonderful ingredients – Beluga you’ve got me!
Once I was awfully curious every time a picture appeared with these little beautiful black fellows. What were those pretty little dots that seem to wander around the social food network? Today it has thankfully become a stable ingredient in my kitchen and available at most large supermarkets. It is not that the beluga lentils are that different in taste from many other lentils. But their size and ability to keep their shape and firm texture is wonderful especially when you wanna make food that is a little more aesthetic than a good old indian dahl.

Beluga stuffed Avocados

For this recipe I combined the wonderful beluga lentils with some of my favourite ingredients and flavours: Lemon, mint, dates and goats cheese. The dish is actually very fresh and mild in flavour, but it has all the components you want, sweetness from dates, sour from lemon, bitter from lemon zest, salt from salted almonds and umami from goats cheese. It is super easy to make and whip up as a starter or as a lunch meal, and I had a little extra that I saved for a day or two, and it was perfect even then.

Beluga stuffed Avocados - A tasty love story

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Beluga stuffed avocados
Lunch for 2 / starter for 4

4 avocados
1/2 cup raw beluga lentils (1,25 dl) + 1 tsp vegetable bouillon
75 g goats cheese
2 large medjool dates, finely chopped
25 g salted almonds, leaves chopped
5 sprigs of frisk mint, leaves chopped
5 sprigs of parsley, chopped
Zest and juice from 1/4 organic lemon
Fresh pepper
A generous pinch of salt

Directions
Cook the beluga lentils according to the directions on the box, but add 1 tsp vegetable bouillon to the water. Drain and set a side.
In a bowl mix cooked beluga lentils with lemon, salt, pepper, fresh herbs, season to taste. Add last add chunks of goats cheese, nuts and dates and give a gentle turn.
Cut the avocados open, remove the stone and a little bit of the meat to create a large hole (save the excess meat to the smoothie next day). Fill up the hole with the beluga stuffing and serve the avocado boats straight away or store in fridge until dinner time

Beluga stuffed Avocados - A tasty love story

Comments (10)

  • Absolutely love beluga lentils too – and also because they are so fast to cook compared to many other pulses! This looks so good and I have to try it very soon – love the combination with avocado (which is a constant craving of mine).

    Reply
    • So glad you like the sound of it – really hope you’ll like the taste too :)

      Reply
  • This looks delicious! Have to try it some day…. Thank you for sharing your recipes!

    Reply
  • I love Beluga too, but I always make the mistake and cook beluga with something else (like carrots). This doesn’t look very yummy… (The additional ingredient always turns grey) I like your idea and will try it this weekend!

    Reply
    • Hehe, yeah that could be a problem, but if probably taste wonderful :)

      Reply
  • This was delicious. All the different flavors went so well together. Thank you for the recipe.

    Reply
  • This looks great! I have never tried Beluga lentils so this is something I very much would like to try :) Thanks for the recipe!

    Reply

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