Best 2 Ragout Of Beluga Lentils From The James Beard House Recipes
Indulge in a culinary masterpiece with our exquisite Ragout of Beluga Lentils, a dish that embodies elegance and culinary expertise. Hailing from the prestigious James Beard House, this recipe showcases the perfect harmony of flavors and textures. The earthy goodness of Beluga lentils takes center stage, complemented by a symphony of aromatic vegetables, tender wild mushrooms, and savory herbs. Each ingredient is carefully selected to create a delightful symphony of flavors that will tantalize your taste buds. Served atop a bed of creamy polenta, the ragout transforms into a hearty and comforting meal, perfect for a special occasion or a cozy evening at home.
Accompanying the main recipe, we present a delightful array of variations to suit diverse preferences and dietary needs. The Lentil and Mushroom Ragu offers a meatless alternative, packed with umami-rich mushrooms and a medley of vegetables. For those who prefer a touch of spice, the Spicy Lentil Ragout delivers a vibrant kick with a blend of chili peppers and aromatic spices. If you're seeking a vegan option, the Vegan Ragout of Beluga Lentils is crafted with plant-based ingredients, ensuring a delicious and satisfying meal.
These recipes cater to various dietary preferences, allowing everyone to savor the exquisite flavors of the Ragout of Beluga Lentils. Whether you're a vegetarian, vegan, or simply seeking a hearty and flavorful dish, these variations provide a range of options to suit your culinary desires.
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.
RAGOUT OF BELUGA LENTILS FROM THE JAMES BEARD HOUSE
From Leite's Culinaria http://www.leitesculinaria.com/recipes/jbh/beluga_lentils.html (by Brian Alberg from Terra Mar Grille Saybrook Point Inn & Spa Saybrook, CT) Beluga lentils are small, plump black lentils that are available in specialty gourmet stores. They have a delicate flavor and a slightly firmer texture than small, green French lentils. Though this dish was served alongside Brian Alberg's roasted baby chicken with foie gras stuffing, it is a simple, elegant accompaniment for a multitude of basic dishes. Our recipe tester served it with roasted cod and tomato sauce and was pleased with the way the lentils, fragrant with smoky bacon and herbs, paired with the sturdy baked fish. To increase the yield, simply double or triple the ingredients proportionately.
Provided by Chef Gruyegravere
Categories Lentil
Time 30m
Yield 2 sides, 2 serving(s)
Number Of Ingredients 10
Steps:
- In a sauté pan or shallow saucepan, cook the bacon until all of the fat has rendered.
- Add the garlic, fennel, carrots, shallots, and thyme. Cook for about 2 minutes, until the vegetables are slightly softened.
- Add the lentils and cook, stirring, for about 1 minute, or until heated through.
- Add the chicken stock and simmer for 20 minutes, or until the lentils are tender. If the liquid evaporates before the lentils are fully cooked, add water in small increments.
- Check the seasoning, adding salt and pepper to taste. Serve warm.
Nutrition Facts : Calories 293.4, Fat 14.3, SaturatedFat 4.5, Cholesterol 36.6, Sodium 923.3, Carbohydrate 20.8, Fiber 4.5, Sugar 4.1, Protein 20.1
Tips:
- Always rinse lentils before cooking to remove any dirt or debris.
- For a vegetarian ragout, use vegetable broth instead of chicken broth.
- Add a splash of white wine or sherry to the pot for extra flavor.
- If you don't have any fresh herbs on hand, use dried herbs instead.
- Serve the ragout over rice, pasta, or mashed potatoes.
Conclusion:
This hearty and flavorful ragout is a perfect meal for a cold winter night. The beluga lentils are packed with protein and fiber, and the vegetables add a variety of nutrients and flavors to the dish. This recipe is also very versatile - you can easily add or remove ingredients to suit your own taste. So next time you're looking for a comforting and satisfying meal, give this beluga lentil ragout a try.
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