BLACK BELUGA LENTILS RECIPE RECIPES

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BRAISED BLACK LENTILS RECIPE | ALLRECIPES



Braised Black Lentils Recipe | Allrecipes image

Braised black lentils, also known as beluga lentils, since they resemble the most prized of all caviar varieties, make up one of my favorite side dishes.

Provided by Chef John

Categories     Side Dish    Beans and Peas

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 2 servings

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil
½ cup diced onion
½ cup diced carrot
½ cup diced celery
salt to taste
6 sprigs fresh thyme
ground black pepper to taste
1 cup beluga lentils
1?¾ cups chicken stock
1 tablespoon champagne vinegar
2 tablespoons chopped Italian parsley

Steps:

  • Melt butter in olive oil over medium heat in a saucepan. Cook and stir onion, carrot, celery, and salt until vegetables are softened and onion is translucent, about 10 minutes.
  • Reduce heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer.
  • Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Stir in champagne vinegar and parsley. Season with salt and pepper to taste.

Nutrition Facts : Calories 499.7 calories, CarbohydrateContent 68 g, CholesterolContent 15.9 mg, FatContent 14.3 g, FiberContent 31.8 g, ProteinContent 26.6 g, SaturatedFatContent 5 g, SodiumContent 698.3 mg, SugarContent 6.2 g

BLACK BELUGA LENTIL PILAF RECIPE - FOOD.COM



Black Beluga Lentil Pilaf Recipe - Food.com image

No, silly, not fish roe! A recently discovered heirloom pulse I tried for the first time, beluga lentils are earthy and delicious; not mealy or dry textured! Once cooked, the lentils do look like caviar! Makes a good filling for tortillas, too! Recipe compliments of Westbrae Naturals (with just a few minor changes.)

Total Time 30 minutes

Prep Time 0S

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1/2 cup onion, chopped
1 garlic clove, minced finely
1 teaspoon cumin seeds or 1/2 teaspoon cumin powder
1 cup basmati rice (I used brown basmati rice for added nutrition)
3 tablespoons dried currants or 3 tablespoons raisins
1 3/4 cups vegetable broth or 1 3/4 cups chicken broth
salt, to taste
1 (15 ounce) can beluga black lentils, rinsed and drained
fresh ground black pepper
fresh flat leaf parsley (to garnish)
lemon slice

Steps:

  • Heat the olive oil in a large wide saucepan on medium heat.
  • Add the onion, cumin seeds and rice and cook; about 8-10 minutes.
  • Add the garlic; stirring for 1 minute longer.
  • Pour in the broth and bring to a boil. Add salt to taste. Stir mixture, cover and reduce heat to low. Cook for about 20 minutes or until liquid is absorbed.
  • Remove lid and stir in the lentils and the currants with the rice.
  • Sprinkle with black pepper; garnish with parsley and lemon slices.
  • Note: Serves four as a side dish or serves two as a main dish.

Nutrition Facts : Calories 675.1, FatContent 10.2, SaturatedFatContent 1.6, CholesterolContent 1.1, SodiumContent 366.2, CarbohydrateContent 113.2, FiberContent 35.3, SugarContent 9.3, ProteinContent 33.2

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