SMALL BLACK LENTILS RECIPES

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

Ingredients

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

CHEF JOHN'S BLACK LENTIL SOUP | ALLRECIPES

Chef John's Black Lentil Soup | Allrecipes image

There's absolutely nothing wrong with green lentil soup, but once you start making it with black 'beluga' lentils, you'll have a hard time going back. These black beauties cook up melt-in-your-mouth tender, but still retain their structural integrity, which gives the soup both a thick, satisfying body, and a light, non-starchy mouthfeel.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 teaspoons vegetable oil
4 ounces bacon, chopped
1 cup chopped yellow onion
1 cup diced carrots
1 cup diced celery
salt and ground black pepper to taste
½ teaspoon ground cumin
¼ teaspoon dried thyme
1 pinch cayenne pepper, or to taste
1?¼ cups black beluga lentils
5 cups chicken broth, or as needed
1 bay leaf
¼ cup chopped fresh flat-leaf parsley, divided
1 teaspoon extra-virgin olive oil, or as needed

Steps:

Heat vegetable oil in a large pot over medium heat. Cook and stir bacon in hot oil until bacon is browned and crisp, 5 to 7 minutes. Add onion, carrot, celery, and salt; cook and stir until onion is softened and translucent, about 10 minutes. Season with black pepper, cumin, thyme, and cayenne pepper.
Pour lentils into bacon mixture and stir to coat completely in rendered bacon fat. Add chicken broth and bay leaf; bring to a simmer, reduce heat to low, and cook, adding more chicken broth as needed, until lentils are tender, 45 minutes to 1 hour.
Season with salt, black pepper, and cayenne pepper to taste. Add 3 tablespoons parsley and stir. Ladle soup into bowls, sprinkle remaining parsley over the top and drizzle with extra-virgin olive oil.

Nutrition Facts : Calories 329.2 calories, CarbohydrateContent 44.3 g, CholesterolContent 10.2 mg, FatContent 8.2 g, FiberContent 20.5 g, ProteinContent 20 g, SaturatedFatContent 1.9 g, SodiumContent 267.6 mg, SugarContent 5 g

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