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Herbed Beluga Lentils
![A bowl of Herbed Beluga Lentils with a slice of bread on top.](https://assets.canyonranch.com/system/uploads/fae/image/asset/37305/xs_Web_Page_Blog-herbed-beluga-lentils-tofu-recipe-well-stated-canyon-ranch-1800x1200.jpg 320w,https://assets.canyonranch.com/system/uploads/fae/image/asset/37305/sm_Web_Page_Blog-herbed-beluga-lentils-tofu-recipe-well-stated-canyon-ranch-1800x1200.jpg 640w,https://assets.canyonranch.com/system/uploads/fae/image/asset/37305/md_Web_Page_Blog-herbed-beluga-lentils-tofu-recipe-well-stated-canyon-ranch-1800x1200.jpg 1024w,https://assets.canyonranch.com/system/uploads/fae/image/asset/37305/lg_Web_Page_Blog-herbed-beluga-lentils-tofu-recipe-well-stated-canyon-ranch-1800x1200.jpg 1400w,https://assets.canyonranch.com/system/uploads/fae/image/asset/37305/xl_Web_Page_Blog-herbed-beluga-lentils-tofu-recipe-well-stated-canyon-ranch-1800x1200.jpg 1800w,https://assets.canyonranch.com/system/uploads/fae/image/asset/37305/xxl_Web_Page_Blog-herbed-beluga-lentils-tofu-recipe-well-stated-canyon-ranch-1800x1200.jpg 2400w)
Ingredients
- 12 oz romanesco
- 8 oz oyster mushrooms
- 1 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 12 oz tofu, firm
- 1 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 16 oz herbed beluga lentils
- 4 oz smoked paprika cashew sauce
- 8 oz butternut squash purée
Ingredients for herbed beluga lentils
- 1 cup beluga lentils
- 4 cups water
- 2 tsp parsley, chopped
- 1/2 tsp dill, chopped
- 1/2 tsp tarragon, chopped
- 1/2 tsp chives, chopped
- 1/8 tsp pepper
- 1/2 tsp salt
Ingredients for smoked paprika cashew sauce
- 5.5 Tbsp cashews
- 1 cup water
- 1 tsp nutritional yeast
- 1/2 tsp smoked paprika
- 1/8 tsp garlic granules
- 1/8 tsp onion powder
- 1/8 tsp black pepper
- 1/8 tsp salt
Ingredients for butternut squash purée
- 8 oz butternut squash, peeled and sliced
- 1/2 tsp olive oil
- 6 Tbsp light coconut milk
- 1/4 tsp garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 pinch cinnamon
- 1/4 tsp coriander
- 1/4 tsp ginger powder
- 1/8 tsp cumin
Instructions
- Preheat oven to 350⁰ F.
- Cut romanesco into florets, and oyster mushrooms into similar-sized pieces.
- Place both in a bowl and toss with olive oil, salt, and pepper.
- Lay out on a sheet pan and roast in the oven for 10-15 minutes, or until golden brown.
- Cut tofu into four 3oz pieces. Season each piece with salt and pepper.
- Heat a sauté pan and add olive oil. Sear tofu until golden brown on all sides.
To Make Smoked Paprika Cashew Sauce:
- Place cashews in a cup and pour water on top.
- Place in the fridge overnight.
- Next day, drain cashews but SAVE THE WATER.
- Add soaked cashews to a blender with nutritional yeast, smoked paprika, garlic granules, onion powder, pepper, and salt.
- Add enough reserved soaking water (between 1/4 and 1/2 cup) to purée until smooth.
To Make Butternut Squash Purée:
- Preheat oven to 325⁰ F.
- Toss butternut squash with olive oil and roast in the oven until tender (about 20-30 minutes).
- Place roasted butternut squash in a blender with coconut milk, garlic, salt, pepper, cinnamon, coriander, ginger powder, and cumin, and puree until smooth.
- Black Beluga Lentils are a great source of fiber and plant-based protein. They also contain B vitamins, Iron, magnesium, and potassium.
To Plate:
- Spoon butternut squash puree onto the serving plate and drag. Scoop herbed beluga lentils next to the puree. Arrange roasted vegetables on top of the puree.
- Slice-seared tofu and shingle on top of both the vegetables and the lentils.
- Finish with a drizzle of smoked paprika cashew sauce.
- Bring water to a boil and add lentils. Reduce to a simmer and cook until lentils are tender (about 20 minutes).
- Drain off excess water and add lentils to a bowl.
- Add chopped herbs, salt, and pepper and mix until combined.
Nutrition
Calories | 460 |
Protein | 30 g |
Sodium | 665 mg |
Carbohydrates | 55 g |
Fat | 16 g |
Fiber | 12 g |
Servings | 4 |