Welcoming Autumn – Black Lentils And Red Seaweed

red seaweed

Today is the first day of Autumn and I’ve celebrated it with a truly colourful meal. What’s behind the many colours? Black beluga lentils, orange sweet potato, red seaweed and green spinach. It was fun to cook too.

My Autumn meal idea is a superb nutritious, vegan meal for a big hunger. It is perfect as an after workout battery recharge. I’ve tested it on my own skin, as as some of you might have already noticed, I’ve been training regularly since the beginning of September. It’s quite an intensive program since I attend two classes in a row, three times a week. Such an effort is indeed much fun, but it requires a balanced diet and mandatory regeneration in order to stay fit and benefit from it.

Nutritional Values & Health Benefits:

Black beluga lentil
looks like caviar and has a meaty texture. They are rich in protein, dietary fiber, vitamin B6, iron, magnessium and calcium. Anthocyanins are the chemical compounds that give them the dark pigmentation and have antioxidative properties. 

Sweet potatoes are a great source of vitamins A, C, B5 as well as minerals such as biotin and copper.

Red seaweed is a good source of calcium and magnesium. Alike black lentils, it has antioxidative properties. The red algae also contain carrageenans, which are types of polysaccharides. Carrageenans serve as a vegan alternative to gelatin. They are also believed to possess high antiviral properties, however there are still studies being made regarding this.

Spinach bursts with vitamin A, C as well as sodium, potassium, magnesium and calcium.


Black beluga lentils

Sweet potato

Red seaweed



Place the lentils in a sieve and rinse under warm running water. Then simmer in a covered pot for about 20-30 minutes in a ratio half a glass of lentils to one glass of water. Add some salt only at the end of cooking time.

Cook the sweet potatoe until soft for approx. 15 minutes.

Place the seaweed in a sieve and rinse under cold water. Cook in fresh water for about 5 minutes.

Fry in a pan with a little olive oil and water. Optionally, add some salt and pepper to taste.


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