Braised Black Lentils

8 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Chef John
Recipe by  Chef John

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  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.

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Reviews (8)

Rate This Recipe
veggieparty
3

veggieparty

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

little_red8
2

little_red8

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 really 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.

marcdanielmayer
1

marcdanielmayer

Will become a standard.

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Nutrition

Amount Per Serving (2 total)

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

Based on a 2,000 calorie diet

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