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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salt to taste
ground black pepper to taste
1 3/4 cups
chopped Italian parsley
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.
I used vegetable stock instead of chicken. Came out delicious. This is how im having black lentils from now on.
This is quite delicious. The method works fine for brown or green lentils as well. Thanks for the recipe.
I used plain old lentils and this still turned out delicious. I also omitted the champagne vinegar and used white wine vinegar in its place as it was all I had. I highly recommend this recipe!
I was wandering the Organic section at the grocery store today looking for something healthy and came across Black Caviar Lentils. They looked interesting so I thought I'd try them. I got home and found this recipe for them. Who knew lentils could be tasty? I usually don't like lentils, but this recipe is good. I didn't use the butter (trying to make it healthier) and did not have fresh thyme. I used a palm-full of dried thyme instead. I also added a bit more bouillon for flavor because I did not have the Champagne vinegar. Will be adding this recipe to my recipe box. Thanks Chef John!
WOW! I like lentils but I now LOVE black beluga lentils! Thanks Chef John! This is absolutely delicious! I agree with Diane M. You have to try this recipe to fall in love with this lentil dish. I have now made it at least 4 times exactly to directions changing out the chicken stock for vege stock only...(I am a vegetarian.)It is not a hard recipe and comes out a winner every time! Even people who are not big lentil fans love it! Black lentils are nothing like other lentils and they hold their texture and absorb the flavor. I have served it with tofu steaks and a salad, or with brown rice and a vegetable. Great as left overs!
So delicious! I found that it was delicious even without the vinegar and parsley. I really enjoyed the video tutorial as well :) This will be on my menu rotation from now on.
Chef John, you've nailed it again, and talked me into buying black lentils online, since our local Co-op didn't carry them. This was fantastic. I used balsamic vinegar because I didn't have champagne vinegar. (I have never even seen that.) It was fantastic. I also added minced garlic. I couldn't help it. Home run!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Braised Black Lentils
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 129
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