Healthy Vegan - Hot Chocolate Beluga Lentils with Rainbow Carrots

This is not the most attractive looking of dishes that I have shared on my blog, but I think its the perfect time for to pretend and say that I made it for a Halloween party and what you are seeing here are some damn ugly zombie or monster fingers coming out of the earthy ground.  

 Truth is, this is spicy beluga lentils chili or sorts enhanced with chilli chocolate and the so called fingers are actually rainbow carrots. I guess to make this dish look even more horrific, I should have only used the purple carrots, that appear to be more effective in resembling fingers with the wrinkles. 
Despite the way it looks, it actually tasted okay.  
I don't cook that much with Beluga lentils as Puy lentils tend to be my go to in terms of sturdy lentils that keep their shape and do not disintegrate upon long cooking, but don't let that stop you from making this dish (if you dare),  you can use brown lentils, I find them just as tasty, if not more so. 
I served these with sweet potato wedges, soured cream to dampen the hotness, and even for me it was really hot  I am sharing this with My Legume Love Affair #121 hosted by Jagruti Cooking Odyssey.  The challenge was started by Susan from The Well Seasoned Cook and continues thanks to Lisa's Kitchen.  


Other Beluga and Puy Lentil Recipes
Beetroot Bourguignon with Puy Lentils
Leek and Puy Lentil Flan
Gratin of Cabbage with Puy Lentils
Strawberry, Tomato and Puy Lentil Curry
Beluga Lentil Salad with Avocado



Hot Chocolate Beluga Lentils
Serves 6 as an accompaniment
Ingredients
2 tablespoons oil
2 medium onions, finely sliced
2 cloves garlic, crushed
1 x 400grams tinned tomatoes, chopped
1 teaspoon cayenne pepper
1 teaspoon chili flakes
1/2 teaspoon smoked paprika
1 bay leaf
1 pint of vegetable stock
220grams beluga lentils, rinsed
200grams rainbow or orange baby carrots, washed
Salt and pepper to taste
50grams chocolate chili, I used this one - broken into pieces
Method
In a wide pan, heat the oil, then stir in the onion and saute over medium heat with the lid on until softening, then stir in the garlic and saute for a few minutes.
Then stir in the chopped tomatoes for them to cook down, when they have cooked down, stir in the spices.
Cook for a few minutes, then stir in the beluga lentils and the stock.
Bring to a boil, then reduce the heat and simmer until the lentils are tender and the liquid has been absorbed.
Halfway through the cooking process, stir in the carrots, cook but ensure there is still some bite.
Season to taste.
Then stir in the chili chocolate until melted.
Cook for a further 10 minutes, taste and adjust seasoning if necessary.
Adapted from The Wicked Healthy Cookbook. You can find the original recipe for Chocolate Chili Pepper Caviar Lentils here.

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