Cava Black Lentils Recipe
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.
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
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.