Best 3 Black Beluga Lentils Recipes
**Black Beluga Lentils: A Journey Through Culinary Delights**
Discover the world of black beluga lentils, a culinary gem known for its distinctive appearance, rich flavor, and versatility. Embark on a culinary journey with our curated collection of recipes, each showcasing the unique characteristics of these tiny black gems. From hearty soups and stews to vibrant salads and delectable side dishes, our recipes cater to diverse tastes and dietary preferences. Explore the diverse culinary landscape of black beluga lentils, unlocking their full potential as a nutritious and flavorful ingredient. Indulge in the comforting warmth of our hearty lentil soup, a symphony of flavors and textures that will nourish your body and soul. Experience the vibrant crunch of our lentil salad, a refreshing blend of colors and textures that will tantalize your taste buds. Discover the versatility of lentils in our savory lentil burgers, a protein-packed alternative that will satisfy even the most discerning palate. Unleash your culinary creativity with our selection of recipes, transforming humble lentils into extraordinary dishes that will impress your family and friends.
BELUGA LENTILS
These tiny black lentils are named for their resemblance to caviar.
Number Of Ingredients 8
Steps:
- Rinse the lentils, and pick through them to remove any small stones.
- Heat a medium saucepan over medium heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait a minute. Add the onion, thyme, chile, 1 teaspoon salt, and a pinch of pepper. Cook the onion, stirring often, until soft and translucent, about 5 minutes.
- Add the lentils and 1 teaspoon salt. Cook about 2 minutes, stirring to coat the lentils in the oil and vegetables. Reduce the heat to low, and add the wine. Quickly add 6 cups water, and bring to a boil over high heat. Turn down the heat, and simmer 25 to 30 minutes, until the lentils are tender.
- Strain the lentils over a bowl. Toss them with the remaining 6 tablespoons olive oil, the basil sprigs, 1/2 teaspoon salt, and 1/3 cup of the cooking liquid. (Add more of the liquid if the lentils seem dry.) Taste for seasoning.
BRAISED BLACK LENTILS
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
Time 1h
Yield 2
Number Of Ingredients 12
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, Carbohydrate 68 g, Cholesterol 15.9 mg, Fat 14.3 g, Fiber 31.8 g, Protein 26.6 g, SaturatedFat 5 g, Sodium 698.3 mg, Sugar 6.2 g
CHEF JOHN'S BLACK LENTIL SOUP
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
Time 1h20m
Yield 4
Number Of Ingredients 14
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, Carbohydrate 44.3 g, Cholesterol 10.2 mg, Fat 8.2 g, Fiber 20.5 g, Protein 20 g, SaturatedFat 1.9 g, Sodium 267.6 mg, Sugar 5 g
Tips:
- Rinse the lentils: Before cooking, rinse the lentils in a fine-mesh sieve under cold water. This will help remove any dirt or debris.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the lentils from sticking.
- Add aromatics: To add flavor to the lentils, add aromatics such as onion, garlic, celery, and carrot. You can also add spices such as cumin, coriander, and turmeric.
- Cook the lentils until they are tender: The lentils should be cooked until they are tender, but not mushy. This will usually take about 20-30 minutes.
- Serve the lentils with your favorite toppings: You can serve the lentils with a variety of toppings, such as yogurt, feta cheese, cilantro, or a squeeze of lemon juice.
Conclusion:
Black beluga lentils are a delicious and versatile ingredient that can be used in a variety of dishes. They are a good source of protein, fiber, and iron. With their slightly nutty flavor and chewy texture, they are a great addition to salads, soups, stews, and curries. They can also be used as a side dish or as a meatless main course.
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