High 5 Beluga Lentils with Vegetables

High 5 Beluga Lentils with Vegetables

Recipe by Chef Laura RomitoCourse: Sides


Prep time


Cooking time




  • 2 cups green or black lentils

  • 1 cup mire poix (1/2 cup onion, ¼ cup each carrots and celery, small dice)

  • 2 cups small diced vegetables of your choice, such as bell peppers, mushrooms, zucchini, yellow squash, etc.

  • 4 cups baby spinach leaves

  • Water, vegetable stock, or chicken stock (approx. 5-6 cups)

  • Pure olive oil or oil of your choice (choose something with a high smoke point like sunflower oil, coconut oil, or pure olive oil, etc.)

  • Original Unboring Salt or Power Lifter Salt or Tickled Pink Himalayan Salt Blend


  • Wash lentils thoroughly. They often have little rocks or other natural debris mixed in so you’ll want to pick those out. Nobody likes to bite down on rocks. I like to soak lentils in warm water, swish the water around occasionally for about a minute, and then place them in a colander. Run more clean water over them until the water is clear (this usually takes about a minute)
  • Drain lentils thoroughly in a colander. Shake every few minutes until most of the water has drained out; plan about 5 minutes for this
  • place a heavy bottomed medium sauce pot on the stove over medium-high heat (the pan needs to have a tight-fitting lid and hold at least 1 -2 quarts of liquid)
  • let the pot heat up empty for 1 minute
  • add 3 T oil and let it heat up for 30 seconds
  • add the mire poix and saute until golden brown, about 3-5 minutes
  • add the remaining vegetables and season with a pinch of salt and pepper or High 5 Salt of your choice
  • add the lentils and a bit more salt and pepper or High 5; stir frequently, until the lentils are lightly brown and toasty, and begin to smell nutty. This should take about 3-4 minutes
  • add 1 T Original Unboring Salt or Power Lifter Salt (or use Tickled Pink Salt but only use 1 tsp) (you can also add ¼ t Fixer Upper… I would, but that’s just me 😉 ; stir to combine)
  • add water according to package directions and stir
  • bring to a boil and then lower heat to simmer; cover and cook for approx. 25 minutes (again, follow directions on the package; because you’ve already sautéed them they may take slightly less time to cook)
  • check after 20 minutes; if the lentils are chalky then add about a ¼ cup more water and cover again
  • taste again after 5 more minutes and adjust seasoning to taste (you can add more OUS or PL or TP or Fixer Upper)
  • if they are tender and there is extra water left in the pot, you can drain them in a colander
  • serve hot, or cool completely and freeze for up to 3 months


  • For all lentils, follow the recommendations on the bag/box regarding ratio of liquid to lentils (ie 1 cup of lentils to 2 cups of liquid; each brand is different).
  • For fun you can add 1 T fresh ginger and 1 t curry powder, or 1 T cumin and ½ cup salsa, or 10 shredded basil leaves and 1 cup of your favorite tomato sauce; add flavors in the last five minutes of cooking

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