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Herbed Beluga Lentils

75 Minutes
4 People
A bowl of Herbed Beluga Lentils with a slice of bread on top.


  • 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


  1. Preheat oven to 350⁰ F.
  2. Cut romanesco into florets, and oyster mushrooms into similar-sized pieces.
  3. Place both in a bowl and toss with olive oil, salt, and pepper.
  4. Lay out on a sheet pan and roast in the oven for 10-15 minutes, or until golden brown.
  5. Cut tofu into four 3oz pieces. Season each piece with salt and pepper.
  6. Heat a sauté pan and add olive oil. Sear tofu until golden brown on all sides.

To Make Smoked Paprika Cashew Sauce:

  1. Place cashews in a cup and pour water on top.
  2. Place in the fridge overnight.
  3. Next day, drain cashews but SAVE THE WATER.
  4. Add soaked cashews to a blender with nutritional yeast, smoked paprika, garlic granules, onion powder, pepper, and salt.
  5. Add enough reserved soaking water (between 1/4 and 1/2 cup) to purée until smooth.

To Make Butternut Squash Purée:

  1. Preheat oven to 325⁰ F.
  2. Toss butternut squash with olive oil and roast in the oven until tender (about 20-30 minutes).
  3. Place roasted butternut squash in a blender with coconut milk, garlic, salt, pepper, cinnamon, coriander, ginger powder, and cumin, and puree until smooth.
  4. Black Beluga Lentils are a great source of fiber and plant-based protein. They also contain B vitamins, Iron, magnesium, and potassium.

To Plate:

  1. 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.
  2. Slice-seared tofu and shingle on top of both the vegetables and the lentils.
  3. Finish with a drizzle of smoked paprika cashew sauce.
  4. Bring water to a boil and add lentils. Reduce to a simmer and cook until lentils are tender (about 20 minutes).
  5. Drain off excess water and add lentils to a bowl.
  6. Add chopped herbs, salt, and pepper and mix until combined.


Calories 460
Protein 30 g
Sodium 665 mg
Carbohydrates 55 g
Fat 16 g
Fiber 12 g
Servings 4