Beluga Lentilswith Greek Yoghurt and Pomegranate
I simply love lentils and this is one of my favourite ways to enjoy them. I came up with the idea from a lentil soup that I loved during my years at University. The soup is incredibly easy and has hardly any ingredients, yet it’s absolutely delicious. And very healthy and cheap to boot (aside from the olive oil, all the ingredients are very cheap).
My varsity flatmate and I lived on the soup for 2 years and we still talk about the lentil soup and how amazing it was (cheap, healthy, not fattening, filling, easy, delicious…)
The thing that really makes this dish, and my lentil soup, is the combination of the onion, garlic and extra virgin olive oil. For some reason this trio makes lentils taste better than you will ever believe possible. Look, the salt, herbs and pepper is also important, but I believe these three ingredients transform the mere lentil into the grand lentil.
The olive oil makes the soup delectably rich and the onion and garlic give it a wonderful earthy, savoury flavour. Serving the soup with Greek yoghurt cuts through this richness and adds a needed cooling, sharp note. The pomegranates, don’t only add a sweet-tangy flavour, but also creates another texture. Biting into a pomegranate seed is a crunchy, juicy sweet and sour pop that contarsts beautifully with all the another flavours and textures. The freshly chopped green chilli adds great heat.
I used Beluga lentils, as they have a great texture and look really sexy, but you can use any lentil. I usually use the good ‘ol brown lentils for my soup and it is just as delicious, albeit less sexy and sophisticated.
I must say this is one of my favourite dishes that I have come up with, and I think even if you hate lentils you will love this dish!
Beluga Lentils with Greek Yoghurt and Pomegranate
cooking time: 30 mins
1 cup Beluga lentils
2 cups cold water
1/3 cup extra virgin olive oil
¼ onion, finely chopped
3 cloves garlic, sliced
1 tsp dried thyme
2 tsp sea salt flakes
½ cracked black pepper
to serve: Greek yoghurt, pomegranate seeds, fresh green chilli and extra virgin olive oil
Place all the ingredients in a heavy-based pot and bring to the boil. Turn down the heat to a simmer, place the lid on and cook gently for 30 minutes or until the lentils are tender and the water has been soaked up.
To serve: place a dollop of Greek yoghurt, a handful of pomegranate seeds, freshly chopped chilli and a drizzle of extra virgin olive oil. Enjoy warm or cold.