Beluga Lentils with Smoked Pork Belly

Beluga lentils, also known as black lentils, are small, black lentils that resemble beluga caviar in appearance and are prized for their firm texture and mild, earthy flavor. The dark color of beluga lentils is due to anthocyanin, a potent antioxidant also found in blueberries and blackberries. They are a good source of protein and fiber and can be used in various dishes like soups, salads, and stews.

Recipe:

  • 1 cup beluga lentils (other lentil varieties will also work) FOS and Resistant starch source.
  • 100 grams of smoked pork belly (high-quality, thick-cut bacon will also work)
  • 4 cups water
  • 4 cloves garlic, crushed. FOS source
  • 1/2 purple onion, diced. FOS source
  • 1/2 tsp paprika. Polyphenol and vitamin C source
  • 1/2 tsp thyme. Polyphenol source
  • 1/2 tsp black pepper. Piperine source
  • 1 tbsp Champagne vinegar
  • 1/2 tsp Baja Gold Sea Salt. Trace mineral source

Bring water to a boil, add the lentils, reduce to low heat, and cover.

 

Beluga Lentils

In a separate pan, cook the smoked pork belly or bacon to render down most of the fat.

Once the pork belly or bacon is about done, add in the purple onion. Cook until almost translucent. Add in the garlic and spices and cook for about 1 minute.

Add the mixture to the lentils and cook for 45-60 minutes or until the lentils have reached your desired consistency.

Smoked Pork Belly

Once the lentils have reached your desired consistency, stir in the Champagne vinegar to add some acidity.

Serve as is, add a dollop of creme fraiche for added richness, or add a bit of Greek yogurt for some tartness.

Beluga Lentils with Smoked Pork Belly