Beluga lentil bowl, roasted squash & lemon tahini
- #ig-bas
- #anti-inflammatoire
- #proteines
A satisfying recipe, rich in fiber and plant-based proteins: ideal for stabilizing blood sugar without deprivation. Beluga lentils have one of the lowest glycemic indexes among legumes.
Ingredients
- 200 g beluga lentils (black), rinsed
- 300 g butternut squash, cut into cubes
- 1 large handful of rocket (arugula)
- 2 tablespoons olive oil
- 2 tablespoons tahini
- The juice of one lemon
- 1 crushed garlic clove
- 1 teaspoon ground cumin
- Salt, black pepper
- Sesame seeds for garnishing
Preparation
Step 1 — Roast the squash: Preheat the oven to 200°C. Place the squash cubes on a baking sheet, drizzle with one tablespoon of olive oil, and season with cumin, salt, and pepper. Roast for 20–25 minutes until golden and tender.
Step 2 — Cook the lentils: In a pot, cover the lentils with twice their volume of cold salted water. Cook for 20 minutes over medium heat. Drain.
Step 3 — Prepare the tahini sauce: Mix the tahini, lemon juice, garlic, and 2–3 tablespoons of warm water until you get a smooth, creamy sauce.
Step 4 — Assemble the bowls: Place the lentils at the bottom, add the roasted squash and rocket. Drizzle generously with tahini sauce and sprinkle with sesame seeds.