Beluga lentils with spices

Serve as a side with a main or as a light meal with a salad.

Ingredients

½ tsp	Cumin seeds
½ tsp	Coriander seeds
½ tsp	Mustard seeds
1 Tbsp	Olive oil
1 medium	Onion, diced
2 cloves	Garlic, crushed
4 cups	Vegetable stock
1 cup	Black beluga lentils, rinsed (Main)
1 pinch	Freshly ground black pepper
2 tsp	Red wine vinegar
2 tsp	Olive oil

Directions

1. Lightly crush the seeds with a pestle and mortar. Heat the tablespoon of olive oil in a medium saucepan and sauté the seeds until fragrant. Add the onion and sauté until soft. Stir in the garlic.
2. Add the stock and bring to the boil. Stir in the beluga lentils. Bring to the boil, then simmer for about 35 minutes, until tender. Season and stir in the vinegar and olive oil.
3. Great served topped with yoghurt, mint and, if available, pomegranate seeds.

See more of Jan's lentil recipes

• Red lentil and cheese loaf
• Yellow lentil and cauliflower curry