Black Beluga Lentils Recipes

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BRAISED BLACK LENTILS



Braised Black Lentils image

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

1 tablespoon butter
1 tablespoon olive oil
½ cup diced onion
½ cup diced carrot
½ cup diced celery
salt to taste
6 sprigs fresh thyme
ground black pepper to taste
1 cup beluga lentils
1 ¾ cups chicken stock
1 tablespoon champagne vinegar
2 tablespoons chopped Italian parsley

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

BLACK BELUGA LENTIL PILAF



Black Beluga Lentil Pilaf image

No, silly, not fish roe! A recently discovered heirloom pulse I tried for the first time, beluga lentils are earthy and delicious; not mealy or dry textured! Once cooked, the lentils do look like caviar! Makes a good filling for tortillas, too! Recipe compliments of Westbrae Naturals (with just a few minor changes.)

Provided by COOKGIRl

Categories     Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1/2 cup onion, chopped
1 garlic clove, minced finely
1 teaspoon cumin seeds or 1/2 teaspoon cumin powder
1 cup basmati rice (I used brown basmati rice for added nutrition)
3 tablespoons dried currants or 3 tablespoons raisins
1 3/4 cups vegetable broth or 1 3/4 cups chicken broth
salt, to taste
1 (15 ounce) can beluga black lentils, rinsed and drained
fresh ground black pepper
fresh flat leaf parsley (to garnish)
lemon slice

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.

Nutrition Facts : Calories 675.1, Fat 10.2, SaturatedFat 1.6, Cholesterol 1.1, Sodium 366.2, Carbohydrate 113.2, Fiber 35.3, Sugar 9.3, Protein 33.2

CHEF JOHN'S BLACK LENTIL SOUP



Chef John's Black Lentil Soup image

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

2 teaspoons vegetable oil
4 ounces bacon, chopped
1 cup chopped yellow onion
1 cup diced carrots
1 cup diced celery
salt and ground black pepper to taste
½ teaspoon ground cumin
¼ teaspoon dried thyme
1 pinch cayenne pepper, or to taste
1 ¼ cups black beluga lentils
5 cups chicken broth, or as needed
1 bay leaf
¼ cup chopped fresh flat-leaf parsley, divided
1 teaspoon extra-virgin olive oil, or as needed

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

BELUGA LENTILS



Beluga Lentils image

These tiny black lentils are named for their resemblance to caviar.

Number Of Ingredients 8

1 1/2 cups beluga lentils (see Sources)
1/2 cup extra-virgin olive oil
1/2 cup diced white onion
1 teaspoon thyme leaves
1 chile de árbol
1/4 cup red wine
3 sprigs basil
Kosher salt and freshly ground black pepper

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.

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