These veggie beluga lentils are made with carrots and celery and mixed with cilantro and parsley. This recipe is so flavorful that you would never know it’s naturally vegan, gluten free, and packed with 12 grams of protein! This weeknight dinner takes the basic healthy dish to a whole other level.
What makes these veggie beluga lentils so special?
I can’t overemphasize how healthy, rich, hearty, and filling these veggie beluga lentils are! But besides the obvious, here’s why I love this recipe so much:
- Easy – everything is done in one pan, which makes it super easy to prep and even easier to clean up! It’s the perfect weeknight dinner recipe and makes 4 servings.
- Meal prep – this recipe is perfect for meal prep or make ahead. Either store it in the fridge for up to five days, or in the freezer for up to three months.
- Healthy – one cup of these veggie beluga lentils packs 12 grams of protein and 9 grams of fiber! Plus, they’re a great source of iron, making it a great meat alternative. I added veggies to make it even extra healthier. It’s so flavorful and easy to customize to your liking.
Ingredients you’ll need
- Beluga (black) lentils – for this recipe I used beluga or black lentils, but feel free to use your favorite type of lentils.
- Olive oil – you can use any olive oil to sauté the onions and vegetables.
- Onion – I like to use red onion, but regular white onion works great.
- Celery – celery adds some crunch and helps the dish become rich and flavorful.
- Carrot – 1-2 carrots, depending on how much you like the flavor.
- Parsley – A classic herb to use because of its flavor.
- Cilantro – I love to add cilantro to add an additional layer of flavor to this dish.
- Salt and pepper – to taste.
Tips for making veggie beluga lentils
- Use black lentils – in this recipe I used black lentils because of their protein and fiber content. Black lentils are the healthiest, but feel free to use a different type of lentil, just make sure to cook them according to package directions.
- Pick out the lentils – sort through the lentils to make sure you’re not getting any small stones, as this is normal in a pack of dried lentils.
- Use parsley and cilantro – the mix of both adds layers of flavor to this dish. If you can’t find it fresh, feel free to use dried.
How to store
Fridge: store any leftover veggie beluga lentils in the fridge in an airtight container for up to five days. Reheat on the stovetop or in the microwave. Add a splash of water if the lentils have dried out.
Freezer: let the lentils cool completely, then store them in an airtight container and freeze the veggie beluga lentils for up to three months. Defrost on the countertop.
More lentil recipes to try
Make sure to tag me @cravebysaldemar on Instagram if you make these veggie beluga lentils. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.
If you tried these veggie beluga lentils let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest and Instagram for more delicious recipes!Print
Gluten Free Veggie Beluga Lentils
- Total Time: 40 minutes
- Yield: 4 servings 1x
These veggie beluga lentils are so naturally vegan, gluten free, and packed with 12 grams of protein. Perfect for a tasty weeknight dinner!
- 1 tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 2 celery sticks, chopped
- 1 cup beluga (black) lentils
- 2 – 2 1/2 cups water
- 1 tbsp parsley, chopped
- 1 tbsp cilantro, chopped
- Salt and pepper, to taste
- In a medium pan, heat the olive oil over medium heat, then add the onion, celery, and carrots. Sauté, until all veggies are soft and onion is translucent and light golden brown, about 5-8 minutes.
- Reduce heat to low and stir in lentils, add the water and bring to a simmer. Stir in salt and pepper to taste.
- Let simmer for about 25-30 minutes, until lentils are tender and have absorbed all the liquid. Check occasionally and add more water if necessary.
- Add chopped parsley and cilantro, and serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
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