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Black “Caviar” Lentils Tumbled Over Creamy Yogurt with Mint

Serves 4.


    In this recipe, West meets East. Black lentils, aptly nicknamed “beluga caviar,” given their look, are grown in the west in cool, dry climates. We’ve paired them with a hint of Middle Eastern flavours and served them on a bed of thick lemony yogurt. Warm black lentils meet cool, creamy yogurt. This is a visual sensation that’s delicious served as an appetizer or as a side dish to seafood or chicken.


    Beluga lentils can be substituted with green or brown lentils if you wish. For added eye appeal, sprinkle with diced red pepper or tomato before serving.


    Black “Caviar” Lentils Tumbled Over Creamy Yogurt with Mint


    • 1 cup (250 mL) dried black beluga lentils
    • 2 Tbsp (30 mL) extra-virgin olive oil, divided
    • 3 strips lemon peel, about 1/2 x 2 in (0.5 x 5 cm) in size, divided
    • 2 large garlic cloves, peeled and shaved
    • 1/2 tsp (2 mL) cumin seeds
    • 2 fresh thyme sprigs or 1/2 tsp (2 mL) dried
    • 2 fresh oregano sprigs or 1/2 tsp (2 mL) dried
    • 3 cups (750 mL) low-sodium vegetable broth
    • 3/4 cup (180 mL) full-fat plain Greek yogurt
    • 1/4 tsp (1 mL) kosher salt
    • 1/3 cup (80 mL) fresh mint leaves
    • 1/2 tsp (2 mL) crushed red pepper flakes
    • Generous pinches of flaked sea salt (optional)
    • Freshly ground black pepper (optional)


    Per serving:

    • calories283
    • protein16g
    • fat8g
      • saturated fat2g
      • trans fat0g
    • carbohydrates37g
      • sugars6g
      • fibre16g
    • sodium274mg



    In fine-meshed sieve, rinse lentils, removing any tiny stones and possible debris. In heavy saucepan, heat 1 Tbsp (15 mL) oil over medium-high heat until shimmering. Add 2 strips lemon peel and garlic, and sauteu0301 for 1 minute, until aromatic. Stir in lentils, cumin, thyme, and oregano and sauteu0301 for another minute to evenly coat lentils with oil. Stir in broth and bring to a boil. Reduce heat to medium and simmer, uncovered, for 20 to 25 minutes, or until lentils are tender but still firm. Drain and set aside. Remove herb stems from cooked lentils and discard.


    While lentils are cooking, place yogurt in small bowl. Very finely mince remaining strip of lemon peel and add to yogurt along with kosher salt. Stir to blend, and then refrigerate.


    When ready to serve, smooth yogurt onto shallow platter. Scatter warm lentils overtop. Drizzle with remaining 1 Tbsp (15 mL) olive oil. Sprinkle with fresh mint leaves and scatter with red pepper flakes, a couple pinches of flaked sea salt, and fresh pepper, if using.



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    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.