STREETLY RECIPE

Braised Beluga Lentils with Creamy Greek Yogurt and Parsley

Tender earthy black beluga lentils simmered with rich Italian tomato puree and tossed with fresh parsley, served over cool organic Greek style yogurt with sourdough.

By Streetly · 3 November 2026

Prep: 10 min
Cook: 30 min
Serves: 3

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Serving suggestion

Earthy Black Lentils in Rich Tomato

Beluga lentils keep their elegant, firm shape during cooking, offering a deeply savoury, earthy bite. Braising them with concentrated tomato puree creates a glossy, comforting stew that contrasts wonderfully against velvety, tangy Greek style yogurt.

Kitchen Preparation

Rinse the dry lentils thoroughly in cold water before boiling to clear any natural dust. Keep chopping boards clean, wash fresh parsley thoroughly before picking the leaves, and use gentle heat so the lentils simmer steadily without drying out.

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Ingredients

For 3 people. Recipe quantities are separate from the pack sizes sold by each shop.

Adds 7 whole shop packs or units, including pantry staples. Sign in if needed, then edit your basket in Streetly. Drinks are separate.

250g beluga lentilsBeluga Lentils 400g The Kensal Store
From £1.49
30ml extra virgin olive oilExtra Virgin Olive Oil - 250ml Nisha Local
From £4.99
70g tomato pureeTomato Puree - 350g Nisha Local
From £1.79
15ml lemon juiceOrganic Lemon Pressed Juice 200ml Farmers Market
From £2.68
15g fresh flat leaf parsleyFresh Organic Parsley Farmers Market
From £2.75
200g Greek style natural yogurtYeo Valley Organic Greek Style Natural Yogurt 450g The Kensal Store
From £2.25
150g sourdough breadAston's Bakehouse 7 Grain Sourdough (800g bloomer)Farmers Market
From £6.75

Prices are for whole packs or individual items, not the amount used in the recipe. Stock follows the website catalogue refresh; Streetly confirms current availability and delivery at checkout.

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LET US MAKE SOMETHING GOOD

Method

01
Rinse and start lentils
Rinse 250g beluga lentils under cold running water in a sieve. Tip the drained lentils into a medium saucepan, pour in 600ml water, and set over medium-high heat until boiling.
Done
02
Simmer until tender
Lower the heat to gentle, cover partially with a lid, and simmer for twenty to twenty-five minutes until the beluga lentils are tender to the bite but retain their whole shape.
Done
03
Incorporate aromatics
Stir in half of the 30ml extra virgin olive oil along with 70g tomato puree, blending smoothly into the remaining cooking liquid around the lentils. Simmer uncovered for five minutes over low heat until the sauce turns thick and glossy.
Done
04
Finish with herb and lemon
Take the pan off the heat. Wash hands, then finely chop 15g fresh flat leaf parsley on a clean board. Fold the chopped parsley and 15ml lemon juice into the hot lentils, stirring gently.
Done
05
Plate and serve
Spoon 200g Greek style natural yogurt across the base of wide serving bowls. Ladle the warm, braised lentils over the top, drizzle with the remaining extra virgin olive oil, and serve immediately alongside sliced 150g sourdough bread.
Done

Read the ingredient labels for allergens and dietary suitability, and follow any pack-specific cooking instructions. Water used for cooking is a pantry essential.

A GOOD MATCH FOR YOUR MEAL

Wine and beer pairings

A bottle or a beer to bring the flavours together, chosen from Streetly's independent shops.

Wine pairing

Vina Ijalba Rioja Tempranillo

Vina Ijalba Rioja Tempranillo brings a smooth raspberry jam fruit character without rough edges, matching the rich tomato base and earthy lentils.

From Farmers Market

From £12.93

Beer pairing

Whitstable Bay Organic Ale (50cl)

Whitstable Bay Organic Ale offers a light and refreshing 4.5 percent profile with natural hops that cleanses the palate through creamy yogurt and savoury braised pulses.

From Farmers Market

From £4.05

Optional pairings for adults aged 18+. Availability and prices are confirmed in Streetly at checkout.

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