Beluga Lentils and trinidadian bake

Sometimes it’s the simple foods that taste the best. Especially when we prepare them ourselves. This nourishing and humble bread and lentil recipe makes you feel contented and comforted. The lentils can be simmering while the bake dough is rising and baking in the oven.

Trinidadian bake

500 gr. flour — for eg. a combination of spelt and buckwheat flour
1 packet of baking powder
approx. 1 level teaspoon of fine sea salt
4 tablespoons or 50 gr. of cold plant margarine
approx. 240 — 360 ml of soy milk or other milk alternative like almond, coconut etc.

Mix together the flour, salt and baking powder. Rub in the margarine into the mixture with your finger tips and gradually pour in the milk substitute to make a lump of dough. Let the dough rest for about 20 – 30 mins and then roll it out into a round shape approx. 3 – 4 cm high. Place the dough on a sheet of baking paper on a baking tray and bake for about 20 mins in a preheated oven at 200°C until the bake makes a hollow sound when you tap the bottom of it. Tastes best when fresh and hot. Makes 4 servings.

Beluga Lentils

Wash the amount of beluga lentils that you want to cook. Cover with water, bring to boil and let simmer on a medium heat for 25 minutes. Only add salt beforehand when you want the lentils to be semi soft.

After 25 minutes add a teaspoon of plant based margarine, 2 teaspoons of curry, salt and pepper to taste and some freshly chopped tomato and sweet. Let simmer on a low heat for another 5 minutes. Done, enjoy!


photos: ©ruth nelson-andorf


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