As someone who loves bold, vibrant flavors, I can confidently say that this Cava Black Lentils Recipe is an absolute must-try. It combines hearty black beluga lentils with sweet roasted vegetables and a tangy harissa-spiced vinaigrette for a dish that’s both wholesome and deeply satisfying.
Cava black lentils, also known as beluga lentils, are small, dark legumes packed with protein and fiber. Their slightly firm texture and earthy flavor make them an excellent base for salads and grain bowls. This recipe balances their rich taste with roasted sweet potatoes, Cava Cabbage Slaw, cherry tomatoes, and a bold Cava Tahini Caesar Dressing.
Get ready for a protein-packed, flavor-loaded dish that’s easy to prepare and perfect for meal prep!
What Does Cava Black Lentils Taste Like?
Cava black lentils, also known as beluga lentils, have a rich, earthy flavor with a slightly nutty undertone. Their taste is milder than green or brown lentils, making them a perfect base for bold seasonings like harissa, vinegar, and Cava Spicy Chicken.
When cooked, they hold their shape well and have a smooth yet firm texture, offering a satisfying bite. Unlike mushier lentils, black lentils provide a subtle, natural sweetness that complements roasted vegetables and tangy dressings.
Their versatility makes them ideal for salads, grain bowls, and Mediterranean-inspired dishes. If you enjoy lentils with a delicate yet hearty taste and a pleasant with the Cava Cucumber Mint Lime, slightly chewy texture, Cava black lentils are a fantastic choice for adding depth to any meal.
Ingredients Required for Cava Black Lentils Recipe
Here’s the list of Ingredients you’ll need to make this Cava Black Lentils Recipe
- 2 tsp. kosher salt, plus more for seasoning
- 2 cups black beluga lentils, rinsed
- ½ tsp. ground coriander
- 7 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. harissa paste, divided
- ½ tsp. freshly ground black pepper, plus more
- 2 large sweet potatoes (about 1½ lb.), scrubbed, cut into ½” pieces
- 2 pints cherry tomatoes, halved
- 3 Tbsp. red wine vinegar
- 1 Tbsp. honey
- ½ cup chopped cilantro
Kitchen Utensil You’ll Need
- Medium saucepan
- Large mixing bowl
- Rimmed baking sheet
- Small whisk
- Small mixing bowl
- Cutting board & knife
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Copycat Recipe for Cava Black Lentils
Simply follow the steps given below to make your Cava Black Lentils at home
Step 1: Cook the Lentils
Preheat your oven to 425°F (220°C). Bring a medium saucepan of salted water to a boil. Add the black lentils, reduce heat, and let them simmer for 25–30 minutes until tender but still holding their shape. Drain the lentils and transfer them to a large mixing bowl to cool slightly.
Step 2: Roast the Vegetables
In a small bowl, whisk together ½ tsp. ground coriander, 3 Tbsp. olive oil, 1 Tbsp. harissa paste, 2 tsp. kosher salt, ½ tsp. black pepper, Spread sweet potatoes and cherry tomatoes on a rimmed baking sheet. Drizzle with the harissa oil mixture, tossing to coat evenly.
Roast in the oven for 25–30 minutes, tossing once, until the sweet potatoes are tender and slightly browned, and the tomatoes have burst.
Step 3: Make the Harissa Vinaigrette
In the same small bowl, whisk together: 3 Tbsp. red wine vinegar, 1 Tbsp. honey, 1 Tbsp. harissa paste, Slowly stream in the remaining 4 Tbsp. olive oil, whisking constantly until fully combined. Season with salt and pepper to taste.
Step 4: Assemble & Serve
Pour half of the vinaigrette over the lentils and toss well. Adjust seasoning if needed. Divide the lentils into serving bowls. Top with the roasted sweet potatoes and cherry tomatoes.
Sprinkle chopped cilantro over the top. Drizzle with the remaining vinaigrette before serving.
Some Tasty Ways To Customize and Serve This Cava Black Lentils Recipe
1️⃣ Grain Bowl Base – Serve the lentils over a bed of quinoa, brown rice, or couscous for a hearty and balanced meal.
2️⃣ Stuffed Peppers – Fill roasted bell peppers with the lentil mixture and top with feta cheese for a Mediterranean-inspired dish.
3️⃣ Lentil & Greens Wrap – Spoon the lentils and roasted veggies into warm whole wheat tortillas or pita bread, adding fresh arugula or spinach for crunch.
4️⃣ Breakfast Power Bowl – Top the lentils with a fried or poached egg and avocado slices for a protein-packed breakfast.
5️⃣ Topped with Feta & Nuts – Crumble feta cheese and sprinkle toasted almonds or pine nuts over the lentils for extra creaminess and crunch.
6️⃣ Greek Yogurt & Cucumber Dip (Tzatziki) – The cool, garlicky yogurt sauce balances the warm, spiced lentils perfectly.
7️⃣ Warm Pita or Naan Bread – Soft, fluffy pita or naan makes a great vehicle for scooping up the lentils and vinaigrette.
8️⃣ Simple Arugula Salad – A peppery arugula salad with lemon vinaigrette complements the richness of the lentils.
9️⃣ Roasted Garlic Hummus – A side of creamy hummus pairs beautifully with the earthy lentils and harissa dressing.
🔟 Grilled Chicken or Shrimp – Add a protein boost with herb-marinated grilled chicken or garlic shrimp to make it a complete meal.
Some Tips on This Cava Black Lentils Recipe
1. Rinse the Lentils Before Cooking
Always rinse black beluga lentils under cold water to remove excess starch and debris. This helps them cook evenly and prevents them from getting too mushy.
2. Season the Cooking Water
Adding a pinch of salt to the boiling water enhances the flavor of the lentils from the inside. You can also throw in a bay leaf or garlic clove for extra depth.
3. Don’t Overcook the Lentils
Lentils should be tender but firm (al dente). Overcooking makes them mushy, so start checking at the 25-minute mark and drain them as soon as they’re done.
4. Roast at High Heat for the Best Texture
Roasting sweet potatoes and cherry tomatoes at 425°F (220°C) helps caramelize their natural sugars, making them crisp outside and soft inside.
5. Let the Lentils Cool Slightly Before Dressing
If you mix the vinaigrette into hot lentils, the dressing may absorb too quickly and lose its fresh flavor. Let them cool for 5–10 minutes before tossing.
6. Adjust Harissa for Spice Control
Harissa paste varies in heat levels. If you prefer a milder flavor, start with ½ tablespoon instead of a full tablespoon and adjust as needed.
7. Make the Vinaigrette Smooth & Well-Blended
For a silky dressing, slowly whisk in the olive oil while adding it to the vinegar and harissa mixture. This helps emulsify the dressing, preventing separation.
8. Add Fresh Herbs at the End
Cilantro (or parsley if you prefer) should be added right before serving to keep its flavor bright and fresh.
9. Store Smart for Meal Prep
This dish keeps well! Store cooked lentils and roasted vegetables separately in airtight containers in the fridge for up to 3 days. Assemble when ready to eat.
10. Serve Warm or Cold for Versatility
Enjoy this dish warm as a main meal or chilled as a refreshing lentil salad. It’s great for meal prepping, picnics, or even stuffing into wraps.
How to Store and Reheat Cava Black Lentils Properly?
Store Cava Black Lentils in an airtight container in the fridge for up to 3 days. For reheating, warm them in a skillet over low heat with a splash of water or olive oil.
You can also microwave them in 30-second intervals, stirring between each, until heated through. Avoid overcooking to maintain texture.
Cava Black Lentils Recipe
Ingredients
- 2 tsp. kosher salt plus more for seasoning
- 2 cups black beluga lentils rinsed
- ½ tsp. ground coriander
- 7 Tbsp. extra-virgin olive oil divided
- 2 Tbsp. harissa paste divided
- ½ tsp. freshly ground black pepper plus more
- 2 large sweet potatoes about 1½ lb., scrubbed, cut into ½” pieces
- 2 pints cherry tomatoes halved
- 3 Tbsp. red wine vinegar
- 1 Tbsp. honey
- ½ cup chopped cilantro
Instructions
- Preheat your oven to 425°F (220°C). Bring a medium saucepan of salted water to a boil. Add the black lentils, reduce heat, and let them simmer for 25–30 minutes until tender but still holding their shape. Drain the lentils and transfer them to a large mixing bowl to cool slightly.
- In a small bowl, whisk together ½ tsp. ground coriander, 3 Tbsp. olive oil, 1 Tbsp. harissa paste, 2 tsp. kosher salt, ½ tsp. black pepper, Spread sweet potatoes and cherry tomatoes on a rimmed baking sheet. Drizzle with the harissa oil mixture, tossing to coat evenly.
- Roast in the oven for 25–30 minutes, tossing once, until the sweet potatoes are tender and slightly browned, and the tomatoes have burst.
- In the same small bowl, whisk together: 3 Tbsp. red wine vinegar, 1 Tbsp. honey, 1 Tbsp. harissa paste, Slowly stream in the remaining 4 Tbsp. olive oil, whisking constantly until fully combined. Season with salt and pepper to taste.
- Pour half of the vinaigrette over the lentils and toss well. Adjust seasoning if needed. Divide the lentils into serving bowls. Top with the roasted sweet potatoes and cherry tomatoes.
- Sprinkle chopped cilantro over the top. Drizzle with the remaining vinaigrette before serving.
Video
Notes
Common Queries on This Cava Black Lentils Recipe
Here, we’ve got you covered with some common questions about the Cava Black Lentils Recipe that people often ask.
1. How do you know when black lentils are done?
Black lentils are done when they are tender but still hold their shape. You can check by pressing a lentil between your fingers—it should be soft but not mushy. Cooking time is usually 25–30 minutes when simmered in boiling water.
2. What is the best thing to eat with lentils?
Lentils pair well with roasted vegetables, fresh salads, warm pita bread, grilled meats, or tangy yogurt-based dips. They also complement flavors like garlic, cumin, harissa, and lemon juice for a balanced meal.
3. What kind of black lentils does CAVA use?
CAVA uses black beluga lentils, named for their resemblance to caviar. These lentils have a firm texture, making them perfect for salads and grain bowls.
4. Do black lentils have protein?
Yes! Black lentils are an excellent plant-based protein source, containing about 12 grams of protein per cooked cup. They’re also rich in fiber and essential minerals like iron and folate.
5. Can I cook black lentils ahead of time?
Yes! Black lentils can be cooked up to 3 days in advance. Store them in an airtight container in the refrigerator and add dressing just before serving to keep them fresh.
6. How do I keep my lentils from becoming mushy?
To prevent mushy lentils, simmer them gently instead of boiling vigorously. Also, avoid overcooking—check them at the 25-minute mark to ensure they retain a slight bite.
7. Can I substitute harissa paste in this recipe?
If you don’t have harissa, you can substitute it with sriracha, chili paste, smoked paprika with olive oil, or a mix of red pepper flakes and cumin.
8. Are black lentils gluten-free?
Yes! Black lentils are naturally gluten-free, making them a great option for people with gluten sensitivities or celiac disease.
9. Can I use canned lentils instead of dried black lentils?
You can, but dried black lentils provide better texture and flavor. If using canned lentils, rinse and drain them well, and skip the boiling step.
10. How can I make this dish even heartier?
To make it more filling, add grilled chicken, roasted chickpeas, crumbled feta, or avocado slices. You can also serve it over quinoa or farro for an extra boost of fiber.
Pair this dish with warm pita bread, a refreshing cucumber yogurt dip, or a simple arugula salad for a complete Mediterranean-inspired meal.
Enjoy this delicious Cava Black Lentils Recipe—a perfect balance of earthy, spicy, and tangy flavors in every bite!
Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.
Additionally, You can also like and, follow us on Pinterest, and Reddit for more updates. Your thoughts and engagement are greatly appreciated!
So good for my breakfast
for sure