I've been eating quite a lot of black lentils and green ones and they make a great alternative to a mince or processed veggie mince. Beluga black lentils are also a good source of iron as 40g cooked contains around 20% of our RDA of iron and I really like their taste. I made a stock with low salt bouillon cold water mixed with a desert spoon of gram flour to thicken added lightly cooked onions mushrooms and baby plum tomatoes with some carrots cauliflower broccoli peas spinach and sweet potato, seasoned with black pepper chives ginger yeast extract and then left to cook in my slow cooker.
Black lentils are higher in carbs than peas but with sweet potatoes I think this is low carb, it's also gluten free and plant based.
It's great how slow cookers just cook merrily away...😊