Braised Black Lentils

Braised Black Lentils

13
Chef John 21352

"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."

Ingredients

1 h {{adjustedServings}} servings 500 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 892 mg
  • 36%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

13
  1. 22 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I cooked these for at least 45 min with additional broth, and they still seemed too firm to me. I'm thinking that next time I should let the lentils soak in water overnight, perhaps. The flavo...

I used vegetable stock instead of chicken. Came out delicious. This is how im having black lentils from now on.

This is quite delicious. The method works fine for brown or green lentils as well. Thanks for the recipe.