Braised Black Lentils2 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“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.” - by Chef John
Original recipe yields 2 servings
- 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.
Amount Per Serving (2 total)
- 500 cal
- 14.3 g
- 68 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"I used vegetable stock instead of chicken. Came out delicious. This is how im having black lentils from now on...." See more"
"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 flavor was ..." See morereally good, and I used a tarragon vinegar that I had on hand. I don't get much flavor our of parsley, so I think I will try cilantro next time as well."
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