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.
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
Lunch for 2 / starter for 4
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
A generous pinch of salt
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