Black beluga lentils, raw brussels sprouts, baked sweet potatoes and butternut squash with a delicious vegan cashew cream sauce.
I’ve been meaning to post a recipe with black beluga lentils for months, ever since I ate a delicious veggie bowl at Cava that had black lentils and falafel. I also got a message on Facebook recently from someone asking me for a recipe using black beluga lentils because they had some in their kitchen, but I didn’t have one on the blog to send them. So, thank you, Jennifer! I’m glad you asked me because it finally got my gears turning to shoot this recipe! This is also inspired by a frozen dinner that I ate at work the other day that had cashew cream sauce, AND the fact that we had pounds of brussels sprouts in our fridge that needed to be used. Basically, I had 8 billion things hinting at me to make this recipe, and I decided to just go for it.
I have a couple other recipes including lentils, but black beluga lentils are probably one of my favorites to cook with. They don’t become mushy like red lentils, and they keep their shape and firm texture really well. They’re a great addition in salads, like this one, and also in soups, plus they add a ton of protein and fiber. These cute little lentils are a winner in my book.
I used a handy slicing disk attachment that came with my food processor to shred the brussels sprouts, but if you don’t have that you can use a regular grater to shred them. I kept the brussels sprouts raw, but you can also steam them for a couple of minutes after shredding them, but you’ll lose the majority of the crunchy texture. They taste delicious either way!
Also, this recipe makes a lot of food, and I mean A LOT. I think you could easily feed 4-6 people, especially if you eat this as a side dish or small salad. You can add a liberal amount of the cashew cream sauce and you’ll still have left-overs, which I’m all about. The cashew cream sauce will keep in the fridge for a few days in an air-tight container, and I’d recommend adding it to EVERYTHING. Enjoy, friends!