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  • Kathi

Spaghetti with Vegan Beluga Coconut Sauce

Updated: Feb 18

Black lentils and coconut milk - an absolute dream team!

Spaghetti with Vegan Beluga Coconut Sauce

Where the name Beluga Lentil comes from is fairly quickly clear when you look at the black legumes. Visually, they are strongly reminiscent of the caviar carrying the same name. In addition, they impress with a particularly noble taste. They are nutty, have a slight bite and do not necessarily need to be soaked before cooking. Thus, this dish can also be prepared relatively spontaneously.

In combination with the fresh coconut sauce and spices, a unique aroma develops that perfectly matches the nutty whole spelt spaghetti.

Soy sauce, ginger and coriander add a touch of the Far East to the plate.

So get to the pots!

For 4 servings you need:

For the beluga sauce:

  • 250g beluga lentils

  • 1 thumb-sized piece of ginger

  • 1 onion

  • 2 clove of garlic

  • 1 tsp. coconut oil

  • 250ml coconut milk

  • 2 tbsp. soy sauce

  • turmeric, chili flakes, pepper, coriander

  • some lemon juice


  • 250g whole spelt spaghetti

  • a few toasted coconut chips (optional)


  1. Put 250g of beluga lentils in a sieve and rinse them well under clear water.

  2. Then cook them in about 1 1/2 times the amount of water for 20 - 30 minutes until soft. Important: do not add salt, this prolongs the cooking time!

  3. In the meantime, peel the onions, the ginger (thumb-sized piece) and the 2 cloves of garlic and dice everything finely.

  4. When the lentils are soft, you can set them aside for later.

  5. Meanwhile, cook the noodles according to package directions.

  6. Heat 1 tsp. of coconut oil in a pan and sauté the onions, ginger and garlic.

  7. Add the cooked beluga lentils and season heavily with 2 tbsp. soy sauce, turmeric, chili flakes, pepper and ground coriander.

  8. Then pour in 200ml of coconut milk and let it all come to a boil once.

  9. Then puree about half of the lentils with the remaining 200ml coconut milk to a creamy sauce.

  10. Mix this sauce well with the remaining lentils and season the sauce with spices and a little lemon juice.

  11. Put the noodles in a plate and arrange the lentil sauce on top. If you like, you can garnish the dish with some toasted coconut chips.


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