Black Beluga Lentil Pilaf Recipes

BRAISED BLACK LENTILS

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.

CHEF JOHN'S BLACK LENTIL SOUP

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.

VEGAN BLACK LENTIL BOLOGNESE

Steps:

• In a medium pot combine the dried black lentils and 4 cups of hot water. Simmer for 20 minutes until the lentils are cooked but still firm. Drain and set aside to cool until ready to use.
• Use a food processor to finely dice the onion, celery, carrot, and garlic. Process the vegetables until minced, working in batches if needed, then add to a large pot. Alternatively you can finely dice them by hand.
• Add the 1/4 cup of olive oil to the pot with the onion, celery, carrot, and garlic and add a pinch of salt. Turn the heat on to medium and cook for 12-15 minutes, stirring occasionally, until the liquid has cooked off, the mixture has lost volume and turned somewhat of a golden hue, and the onion is starting to brown just a little in in areas.
• Add the soy sauce, miso, and red wine, and stir, letting it absorb into the vegetables for 1-2 minutes.
• Then, add the crushed tomato, tomato paste, dried basil, and dried thyme and turn the heat down to low. Cover the mixture, leaving the lid ajar, and simmer for 25 minutes, stirring occasionally.
• Add the cooked lentils and the fresh rosemary, along with some freshly ground black pepper. Simmer for about 10 minutes, stirring more frequently towards the end of the cooking time, adding a splash of wine if the sauce gets too thick and dry.
• Serve the bolognese on pasta, use it as a sauce on pizza, or just eat it straight from the pot with a spoon!

BELUGA LENTIL CAVIAR

Steps:

• In a large saucepan or wok, heat oil on medium until it begins to shimmer.
• Add leek, carrots, celery and salt, and sauté 4-5 minutes. Add garlic and sauté 1-2 minutes. Increase heat to medium high, and add wine. Allow wine to cook down for 1-2 minutes, then lower heat to medium. Add tomatoes, and sauté 1-2 minutes.
• Add lentils, bay leaves, and 2 cups water. Bring mixture to a boil, and simmer about 40 minutes until most of the water has cooked down.
• When lentils are finished cooking, remove bay leaves.
• To serve: Smear crackers with cream cheese, and top with lentils and dill (optional) right before serving.

BLACK BELUGA LENTIL PILAF

Steps:

• Heat the olive oil in a large wide saucepan on medium heat.
• Add the onion, cumin seeds and rice and cook; about 8-10 minutes.
• Add the garlic; stirring for 1 minute longer.
• Pour in the broth and bring to a boil. Add salt to taste. Stir mixture, cover and reduce heat to low. Cook for about 20 minutes or until liquid is absorbed.
• Remove lid and stir in the lentils and the currants with the rice.
• Sprinkle with black pepper; garnish with parsley and lemon slices.
• Note: Serves four as a side dish or serves two as a main dish.